Dana's Famous Swedish Meatballs

Dana's Famous Swedish Meatballs

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"Being very into my Swedish heritage, I took it upon myself to learn how to cook the food, among other things. These are my famous Swedish Meatballs. I can never seem to make enough. Serve with lingonberries (cranberries are a good substitute) or with sour cream and beef gravy sauce heated."


45 m servings 501 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Melt 2 tablespoons of butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Scrape into a bowl, and set aside until cool.
  2. Stir the sour cream together with the bread crumbs in a small bowl. In a large bowl, lightly combine the onion, eggs, ground beef, ground pork, cinnamon, cloves, nutmeg, salt, and pepper; stir in the sour cream-crumb mixture, and lightly but thoroughly mix until combined. Form the meat mixture into small balls about the size of a walnut.
  3. Melt another 2 tablespoons of butter in a large skillet over medium-high heat. Add the meatballs, and cook until browned on all sides and no longer pink in the center, about 10 minutes.


  • Cook's Note
  • If you are going to double this recipe, I found that doubling the eggs makes it too gooey. Stick with just 2 eggs.
  • If you don't feel like standing over the stove, put meatballs in a baking dish with a little oil and water and cook at 350 F for 1 hour.
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  1. 14 Ratings


I started cooking this for friends who were coming over and things got off to a bad start. DON"T mix the breadcrumbs and sour cream in a separate bowl! In thirty seconds it becomes a hard lump t...

My grandmother was from Sweden. She used allspice and nutmeg, white bread crumbs soaked in 1 cup milk and just a little onion. If the meatballs grew larger than 3/4", you had to do them over! Wh...

I don't know why you'd use Italian flavored crumbs. We aways used mashed potatoes (no crumbs or sour cream) & less cloves. I've found if you deep-fry them, just 'til lightly browned then place t...

MY Swedish relatives are rolling over in their graves. You NEVER use ITALIAN breadcrumbs. These meatballs have too many ingredients. Cinnamon, nutmeg, and cloves? No. Salt and pepper. That's all...

Ooook listen up everyone...pay no attention to the low rattings 5this ones recived. It's a great base! Double the meat portions...use regular seasoned bread crumbs 1c......Half the nutmeg,cinnim...

My family loved them and asked me to keep the recipe so I can make them again.

I made these last week and they were okay. I did not have the same problem as the other reviewer with the sour cream and bread crumbs, my mixture turned out just fine. I do agree that the clov...

All was well until I tried to combine the bread crumbs and sour cream, it was very hard to stir together and combined with the other ingredients. Once i mixed everyhting together it was too wet,...

Was not at all what I thought it would be! Very Dry! Had to add milk to get it saucy!