SWEDISH MEATBALLS WITH SOUR CREAM SAUCE
These meatballs are moist and delicious and the sour cream sauce is the BEST!
Provided by Elaine Benoit
Categories Dinner
Time 35m
Number Of Ingredients 22
Steps:
- Add all the meatball ingredients to a stainless steel bowl. Use your hands to mix together the meat. Roll meat into medium sized meatballs. Mine made 16
- Heat sauté pan on medium and add oil. Once that heats up, place meatballs in pan and sauté for 10 - 12 minutes turning them every once in a while. Once they are done, turn the heat off under the pan
- Add butter in a medium sauce pan and heat it on medium low. Once the butter has melted, add flour and whisk until it becomes a paste. Make sure to whisk at least for 1 minute
- Add all the other ingredients for the sour cream sauce EXCEPT for the sour cream. Whisk together until it thickens somewhat - about 10 minutes
- Turn heat off under pan and let the sauce cool for 5 minutes before adding the sour cream. Stir until combined
- If you are putting these on zoodles - you can make them before starting the recipe
- Turn the heat back on under the meatballs and add the sour cream sauce to the pan. Heat for 5 minutes. If you are having zoodles, sauté them in a big pan for 3 minutes
- Plate zoodles
- (Decide if you want your Swedish meatballs on your zoodles or on the side.) Ladle the meatballs with sour cream sauce on your zoodles
- Serve
- Eat
- Enjoy
Nutrition Facts : ServingSize 3 meatballs, Calories 227 kcal, Carbohydrate 4 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 332 mg
SOUR CREAM MEATBALLS
You'll enjoy these tender meatballs draped in a creamy mushroom gravy. "I came across this recipe about 20 years ago at a church function," says Darlene Komant of Ardrossan, Alberta.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. , Shape into 1-1/2-in. balls. Place in a shallow 1-qt. baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix and remaining pepper; pour over meatballs. , Bake, uncovered, at 350° for 30-40 minutes or until meat is no longer pink. Serve with noodles if desired.
Nutrition Facts :
SOUR CREAM MEATBALLS
Another family recipe I've tweaked to make a bit healthier :) These are dense hearty meatballs that are delicious served over whole wheat egg noodles or brown rice. I often cut the amount of butter in half and add a bit of olive oil to lighten it up a bit. It's one of my kid's favorites.
Provided by melissahaley29
Categories Meat
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix ground beef, sour cream, onion soup mix, bread crumbs and eggs together. Do not over mix or meatballs will be tough.
- Form meat mixture into balls.
- Mix flour and paprika together in shallow dish. Roll meatballs in the flour paprika mixture.
- Heat butter and brown meatballs on all sides.
- Blend soup and milk, and pour over the meatballs.
- Cover and simmer for 20 minutes.
- Serve over whole wheat egg noodles or brown rice.
Nutrition Facts : Calories 574.4, Fat 28.2, SaturatedFat 12.8, Cholesterol 157.9, Sodium 977, Carbohydrate 39.7, Fiber 4.6, Sugar 4.5, Protein 40.9
MEATBALLS IN SOUR CREAM SAUCE
I just love to make these, and eat them too! It's such a simple main dish. Serve it over egg noodles or rice.
Provided by BlueHyacinth
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine beef, bread crumbs, egg, parmesan cheese, milk, onion powder, garlic salt and pepper.
- Form into 20 meatballs.
- In a large skillet, brown meatballs in oil; drain excess fat.
- Sprinkle meatballs with paprika; add onion.
- Cover; cook over low heat for 10 minutes.
- In a medium bowl, combine gravy and sour cream; pour over meatballs; heat slowly, basting meatballs frequently.
- DO NOT BOIL.
- When sauce is heated through, serve over egg noodles.
SWEDISH MEATBALLS IN SOUR CREAM SAUCE OVER BUTTERED EGG NOODLES
My recipe for Swedish-style meatballs in sour cream sauce with buttered noodles is a bit of work to prepare... but so worth it.
Provided by The Spice Guru
Categories Meat
Time 1h
Yield 5 serving(s)
Number Of Ingredients 40
Steps:
- WHISK 1 large egg in a large mixing bowl (or standing mixer bowl) with 3 tablespoons sour cream, 2 teaspoons flour and 1 teaspoon baking powder; ADD the following meatball ingredients and whisk again: 2 teaspoons instant beef bouillon powder, 2 teaspoons minced onion flakes, 1 teaspoon baking powder, 1 1/2 teaspoons dried parsley flakes, 1 teaspoon lemon pepper, 1/2 teaspoon dried dill, 1/2 teaspoon paprika, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground pepper and 1/4 teaspoon sea salt; PLACE 1 lb. of ground beef or pork or veal or turkey (or a combination of any) into bowl with mixture; ADD 1/3 cup unseasoned breadcrumbs; MIX well using hands, or using a large fork.
- ADD 1/4 cup flour DREDGE to a large mixing bowl and place into working area; ROLL meat mixture with hands into 1-inch balls; GENTLY place formed meatballs into the flour DREDGE; REPEAT with remaining meatballs; SWIRL meatballs in bowl of flour until coated.
- MELT a few tablespoons butter in a large non-stick skillet or saucepan over medium heat to brown meatballs in; GENTLY place dredged meatballs into buttered skillet, reserving dredge bowl and setting aside; BROWN meatballs, scraping and turning gently with a spatula.
- POUR one (14.5 ounce) can beef broth over browned meatballs; BRING to a gentle boil; COVER to steam meatballs for 5 minutes; WIPE the previous dredge bowl clean; PLACE a large fine mesh strainer over bowl; CAREFULLY pour broth and meatballs into strainer; STIR in the remaining can broth; RESERVE broth mixture until needed.
- WIPE browning skillet and place over medium-low heat; MELT 1/3 cup butter; ADD 4 ounces thinly sliced mushrooms if using and saute until golden; SPRINKLE in 1/3 cup flour; COOK mixture, stirring, just until bubbly and light golden.
- ADD the seasonings for the SAUCE into reserved broth mixture in bowl: 1/2 tablespoon lemon juice, 1/2 tablespoon of the fresh minced parsley, 1/2 tablespoon Worcestershire sauce, 1 teaspoon onion flakes (or 3/4 teaspoon onion powder), 1/2 teaspoon sugar, 1 1/4 teaspoons paprika, 1/2 teaspoon dill weed, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground black or white pepper, and 1/8 teaspoon ground allspice,.
- WHISK seasoned broth into roux skillet until smooth; BRING to a boil while whisking constantly, until fully thickened; REDUCE heat to low to keep warm.
- COOK 8-12 ounces wide egg noodles according to package directions; DRAIN; RETURN cooked noodles to same pot over low heat; ADD 1 - 2 tablespoons salted butter, 1 1/2 tablespoons water (to refresh noodle consistency) and the remaining minced fresh parsley; TOSS noodles gently until butter melts; COVER and keep warm on lowest heat, re-moistening with water if needed.
- WHISK in 1 cup sour cream into warm sauce mixture (NOTE: DO NOT RAISE HEAT ABOVE MEDIUM LOW, OR SOUR CREAM WILL CURDLE); SEASON the sauce to taste if desired; ADD meatballs and heat gently uncovered, stirring occasionally; COVER and reduce heat to lowest setting (sauce will thin to proper consistency from heat condensation); STIR just before serving.
- ARRANGE warm buttered egg noodles on serving plates; LADLE warm meatballs and sauce over noodles; GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig; SERVE and enjoy!
MEATBALLS STROGANOFF
This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles. -Nancy Carnes, Clearwater, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,
Nutrition Facts :
THE AMAZING SWEDISH MEATBALL
Yowza! These Swedish Meatballs are fabulous! Very easy to make with such simple ingredients, and they're just delicious. This recipe has been in my family for years - friends and family wait all year to eat them.
Provided by KANDIYOHIV
Categories World Cuisine Recipes European Scandinavian
Time 1h20m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
- Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
- To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
- When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 18.6 g, Cholesterol 134.1 mg, Fat 42.7 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 16.1 g, Sodium 2174.7 mg, Sugar 2.8 g
SWEET AND SOUR MEATBALLS I
Meatballs in sweet and sour sauce.
Provided by Tammy Moore
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 5h10m
Yield 7
Number Of Ingredients 7
Steps:
- In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
- In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 37.5 g, Cholesterol 136.8 mg, Fat 35.2 g, Fiber 0.3 g, Protein 24 g, SaturatedFat 14.2 g, Sodium 98.8 mg, Sugar 29.9 g
SWEDISH MEATBALLS IN SOUR CREAM SAUCE
Very special meatballs; I serve this for Christmas Eve dinner, accompanied with white rice or homemade noodles. The recipe is from Michael Field's Cooking School. I got it off Compuserve several years ago. Serves 6 to 8 as a main dish. Prep time includes chilling
Provided by DJM70
Categories Veal
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Ask the butcher to split a few marrowbones lengthwise and extract the marrow For you. Have the beef, pork and veal ground together in front of you, for unless you see it you cannot be sure that it will be free of fat.
- So that they can be chilled, prepare the meat balls at least an hour before you plan to cook them. They are less likely then to crumble and lose their shape when they are fried.
- Soak the crumbs in the four Tab. of cream for 5 minutes, then put them in a large mixing bowl with the marrow and ground meats.
- Melt the 2 T. butter in a small frying pan and in it cook the chopped onion, shallots and garlic over Moderate heat for 5 min.,or until softened and color lightly. Add them to the mixing bowl and at the same time add the grated lemon rind, parsley, salt, pepper, and thyme.
- Beat the 2 eggs lightly with a fork and pour them over the meat. With a large spoon, beat this mixture vigorously until the ingredients are thoroughly combined and the meat loses its granular texture. If you own an electric mixer with a dough hook attachment, the beating operation will be much easier. But do not attempt to use an ordinary beater attachment; it will not work.
- Form into small balls, about an inch in diameter. The simplest and most efficient way to do this is to place a heaping teaspoon of the meat in the palm of of one hand and after moistening the other hand with cold water, roll it lightly over the meat until you have shaped it into a sphere. Do not fuss with this too much; when the balls are chilled, you can reshape them easily if you wish.
- Place the meat balls, as you finish them, on a baking sheet or platter lined with wax paper. Cover them with another sheet of waxed paper, and chill for at least an hour. For more firmly crusted meatballs, roll each lightly in flour just before frying them.
- When you are ready to cook the meatballs, melt the 3 Tab. butter and 2 Tab. oil over high heat in a large heavy frying pan. When the fat begins to sputter, lightly drop into the pan enough meat balls to cover the bottom about three quarters full. At once slide the pan back and forth over the burner so that they roll around in the hot fat; this will help them to keep their shapes and to brown evenly.
- After a couple of minutes, turn the heat down to moderate, and cook the balls 6-7 minutes longer, or until they are crisp brown all over and cooked through. Make sure by breaking one open; there should not be the slightest indication of pink in the center. With a slotted spoon, transfer the finished meatballs to a shallow casserole and continue with the remaining meatballs until they are all cooked.
- Make the sauce in the same frying pan. If the fat remaining in it is a good deep brown; pour off all but 3 Tab. of it. If, however, it is black and badly burned, scrape it all out and in its place melt 3 T. butter.
- Off the heat, with a wooden spoon, stir into the pan 2 Tab of flour and mix it to a smooth paste with the fat. Return the pan to a low heat and cook this roux slowly for a minute of so, stirring all the while. Then pour in, all at once, the cup of stock. Raise the heat to moderate and, with a wire whisk, beat this sauce together until it boils, thickens and becomes quite smooth. Then turn the heat down to the barest simmer. Still using the whisk, stir the sour cream into the sauce, about a Tab. at a time. Use more than ½ cup if you like the sauce fairly thin. At the last, add the fresh dill, lemon juice, salt to taste and cayenne. Pour the sauce over the meatballs in the casserole.
- When you are ready to serve them, reheat the meatballs slowly without letting the sauce boil.
- Serve them directly from the casserole, sprinkled with a little extra fresh dill if you have it. Buttered rice, noodles or pasta of any kind go well with this.
- Note: If you are unable to get any marrow, in its place beat into the meat ball mixture 3 tab. soft butter.
THE BEST SWEET AND SOUR MEATBALLS
An easy, delicious recipe made with ingredients you always have around the house! A definite winner! Wonderful served with rice!
Provided by KIMMY D
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
- In a large skillet over medium heat, gently brown the meatballs and set aside.
- In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
Nutrition Facts : Calories 516.3 calories, Carbohydrate 67.1 g, Cholesterol 122.4 mg, Fat 16.8 g, Fiber 0.9 g, Protein 24.5 g, SaturatedFat 6.4 g, Sodium 815 mg, Sugar 55.4 g
KETO TURKEY MEATBALLS WITH SOUR CREAM-HORSERADISH DIP
Minced mushrooms give these keto turkey meatballs great texture and juiciness, and the seasonings add a real flavor boost. Try them as an appetizer, with the dip, or use your own sauce and create a main dish.
Provided by Bibi
Categories Appetizers and Snacks Meat and Poultry Turkey
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 mini muffin cups.
- Whisk together egg and olive oil in a medium bowl until well combined. Add mushrooms, garlic, onion powder, herbes de Provence, salt, pepper, and red pepper flakes; stir to combine. Stir in Parmesan cheese and almond flour. Add ground turkey, and mix with your hands to work seasoning blend evenly into meat; mixture will be wet and sticky.
- Use a spoon to fill each prepared muffin cup with turkey mixture, gently rounding the tops.
- Bake in the preheated oven until meatballs are lightly browned on the outside and no longer pink in the center, about 25 minutes. Move oven rack to the top position, turn on the broiler, and broil until a bit darker but not too brown, about 2 minutes more. Remove from the oven and transfer to a serving dish.
- Stir together sour cream, chives, 2 teaspoons parsley, horseradish, salt, and pepper. Place meatballs on a serving dish, sprinkle with remaining 1 teaspoon parsley, and serve with dip.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 5.7 g, Cholesterol 101.1 mg, Fat 22.2 g, Fiber 1.5 g, Protein 21.9 g, SaturatedFat 6.4 g, Sodium 586.8 mg, Sugar 1.2 g
SOUR CREAM MEATBALLS IN CREAM OF CHICKEN SOUP
Easy and tasty with noodles or mashed potatoes. I received this recipe about 40 yrs. ago from my neighbor and we made 1500 meatballs for a bazaar and they went over very well.
Provided by dellyjoe
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
- Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
Nutrition Facts : Calories 489.4, Fat 32.3, SaturatedFat 13.7, Cholesterol 164.2, Sodium 1073.3, Carbohydrate 21.6, Fiber 1.2, Sugar 3.1, Protein 26.6
SWEET AND SOUR MEATBALLS IN OVEN
The hearty taste of seasoned beef and the flavors of sweet and sour distinguish these meatballs. Make this for a special occasion as an appetizer or for every-day dinner.
Provided by Pam Somers
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- To make meatballs: In a large bowl, combine beef, onion flakes, bread crumbs, salt, nutmeg, eggs and milk.
- Preheat oven to 400 degrees F (200 degrees C).
- Shape mixture into 1 inch balls, and place into a 9x13 inch baking dish; bake in preheated oven for 10 minutes. Lower heat in oven to 350 degrees F (175 degrees C).
- To make sauce: In a large saucepan over medium heat, mix vinegar, sugar, mustard and 1/2 cup water; bring to a boil, and boil for 1 minute. Mix cornstarch and 1/2 cup water; add to saucepan, and boil for 1 minute more.
- Add sauce to cooked meatballs, and bake in preheated oven for 45 minutes, basting occasionally.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 60 g, Cholesterol 139.6 mg, Fat 19.8 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 7.4 g, Sodium 916.8 mg, Sugar 45.7 g
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