Swedish Meatballs

Northland Shepherd Center Administrator
Meal Prep & Menus
  • 2 lbs ground beef
  • 3 T flour
  • 1 cup bread crumbs
  • 2 cups water
  • 1 cup milk
  • 2 beef bouillon cubes
  • 1 medium onion
  • pinch of grated lemon peel
  • 3 Tablespoon (divided) butter
  • 1 c sour cream
  • 2 eggs
  • Minced dill or parsley
  • 1 tsp salt
  • Hot cooked noodles
  • Dash nutmeg & pepper


In a bowl  — mix beef, bread crumbs & milk. Saute onion in 1 T butter until golden. Add to meat with eggs, salt (we omit salt now) nutmeg & pepper. Mix with hands and shape into 1 inch balls. Brown in 2 T butter. Remove balls, set aside. Into pan — stir flour, gradually stir water & bouillon cubes, stir til boiling. Add lemon peel. Return balls to skillet. Simmer uncovered over low heat for 1 hour. Place meat in serving dish. Stir sour cream into gravy, just to heat. Adjust seasonings. Pour gravy over meatballs. Sprinkle with dill. Serve with noodles (makes 6 – 8 servings. )

May be cooked ahead. Refrigerate meatballs & gravy separately omitting sour cream until reheating.