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Swedish Meatballs over egg noodles
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Swedish Meatball Recipe

Swedish meatballs that can be cooked right away or frozen.
Prep Time30 minutes
Course: Dinner
Keyword: Crockpot, Freezer Meal, Meatballs
Servings: 1 Batch (about 40 meatballs per batch)

Equipment

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!
    Meatball Mixture
  • 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.
    Swedish Meatballs Ready to Freeze
  • 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.
    Sour Cream on top of Meatballs

Serve

  • Serve over cooked noodles or mashed potatoes

Notes

Makes one batches of approximately 40 meatballs.
Low Carb: Serve with vegetables
Mod Carb: Serve with egg noodles or mashed potatoes