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Swedish Meatballs

Swedish Meatballs

Course Main Course
Cuisine American
Keyword Egg Noodles, ground beef, Meatballs, Sour Cream, Swedish
Servings 4
Author Tera Bare


  • Olive Oil
  • 2 pounds of ground beef
  • 4-5 slices of white bread finely diced
  • 2 eggs
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. Cavender’s Greek Seasoning
  • 4 Tbsp. flour
  • 1/2 cup sour cream
  • 1 cup milk
  • 3 cups of beef broth
  • 1/4 tsp. nutmeg


  1. Heat skillet to medium heat and drizzle with olive oil. Mix ground beef, bread, eggs, salt, pepper, onion powder, and Greek seasoning together.  Make meatballs and place in skillet. Be careful that your temperature isn’t too high and it overcooks them on the outside.  Turn occasionally to get done on all sides and then put a lid on to finish cooking through.  About 15-20 minutes.
  2. Remove meatballs when they are cooked all the way through.  If all the oil has cooked out, drizzle a very small amount, like no more than a teaspoon or two.  Sprinkle the flour in the skillet and allow to cook for about 3-5 minutes.  It should be a golden brown color and not burned.  With a whisk, add beef broth and mix until all flour and the yummy bits on the bottom of the skillet are incorporated.  Add the sour cream and mix thoroughly, then add the milk and nutmeg and continue to whisk to everything is mixed.  Add meatballs back to the skillet, cover and simmer on medium-low, allowing them to warm back up.  Pour on top of hot, buttered egg noodles.  Enjoy!