For our wedding, we had Swedish Meatballs as an appetizer. It was one of the few things that my husband actually gave input at our tasting that he definitely wanted.
There’s always a little happy memory when I make this dish. It’s one that’s out of our box and something new.
I find it best to do large batches of meatballs and freeze them for future meals. Might as well make use of the dirty dishes and simplify meals down the road!
Ingredients for Swedish Meatballs
- Ground Beef
- Pork Sausage
- Garlic
- Onion
- Egg White
- All Spice
- Salt & Pepper
- Beef Broth
- Cream of Mushroom Soup
- Worcestershire Sauce
- Steak Sauce
- Garlic Powder
- Sour Cream
- Egg Noodles or Mashed Potatoes for a base
Swedish Meatball Recipe
Swedish meatballs that can be cooked right away or frozen.
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Servings: 1 Batch (about 40 meatballs per batch)
Ingredients
- 1 lbs Lean Ground Beef ((can sub turkey))
- 1 lbs Ground pork sausage
- 1 cloves Garlic
- 1/2 small Onion (Diced)
- 2 Egg Whites (or 1/2 c Liquid Egg Whites)
- 1 tsp Allspice
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Sea salt
Sauce
- 2 cups Beef Broth (or Vegetable Broth)
- 1 Can Cream of Mushroom Soup (or Cream of Chicken)
- 1 tbsp Worcestershire Sauce
- 1 tbsp Steak Sauce
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Add Just Before Serving
- 1 Cup Sour Cream
Instructions
Meatballs
- Line two baking sheets with parchment paper or foil
- Finely dice the onion and garlic.
- Mix the ground meats, onion, garlic, herb and spices with egg whites. You'll need a large bowl!
- Use a portion scoop (I use a cookie dough scoop) or spoon to scoop evenly sized portions of meatball mixture onto the parchment lined baking sheet.
- Roll each ball individually in your hands to even and smooth out. Set onto baking sheet.
- Place pans into freezer for about 30 minutes until stiff. This will keep your meatballs from becoming one large ball in the ziploc.
- Pull the pans out and move balls to two separate freezer bags. Sauce can be mixed now (with the exception of cornstarch) and placed in a quart size bag inside gallon bag.
Sauce
- Mix together all sauce ingredients, with the exception of the sour cream.
- Pour into quart size freezer bag. Freeze flat.
Cooking - Oven Option
- To cook the meatballs from frozen, pop them in the oven in a pan or baking sheet for 30 minutes in a 400F oven.
- While meatballs are cooking, run sauce bag under warm water to loosen. Dump sauce mixture (with the exception of sour cream) on the stove and bring to a simmer.
- Mix in sour cream
- Once the meatballs are fully cooked, add them to the thickened sauce and season with salt & pepper.
Cooking - Crockpot Option
- Add thawed sauce (or fresh sauce ingredients!) to lined crockpot and stir.
- Add frozen meatballs, cook on low for 6 hours.
- Stir in sour cream just before serving.
Serve
- Serve over cooked noodles or mashed potatoes
Equipment For This Recipe
Notes
Makes one batches of approximately 40 meatballs.
Low Carb: Serve with vegetables
Mod Carb: Serve with egg noodles or mashed potatoes
Tried this recipe?Mention @Christine.KSmith or tag #FBFFood!
Tips
- If you are cooking your meatballs right away, there’s no need to freeze!
- Swedish Meatballs are traditionally served over egg noodles. But if you want something a little bit more filling, mashed potatoes are a great substitute.
- We all know that real mashed potatoes taste better, but they are a ton of work too! No shame in using instant mashed potatoes if you’re making this dish on a week night.
- Don’t forget your greens! Serve with a side salad or microwave frozen vegetable.
tried this recipe?
Let me know what you think about Crockpot Swedish Meatballs! Your feedback is much appreciated and helps me know what to create next!
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