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Swedish Meatballs

  • Prep:
  • Total Time:
  • Yield: Makes about 2 dozen; serves 4
Swedish Meatballs

Photography: Earl Carter

Source: Martha Stewart Living, February 2005


  • 8 ounces each ground sirloin and ground pork
  • 1 (about 1/2 cup) small onion, coarsely chopped in a food processor
  • 1/2 cup sour cream
  • 1 large egg, lightly beaten
  • 3 tablespoons fine dry breadcrumbs
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon vegetable oil
  • 2 tablespoons dry red wine
  • 2 tablespoons all-purpose flour
  • 2 cups homemade or low-sodium store-bought beef stock
  • 1/4 cup coarsely chopped fresh flat-leaf parsley


  1. Preheat oven to 275 degrees. Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1 3/4-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.

  2. Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.

  3. Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.

Reviews (6)

  • Eat Only If Its Oh So Good 26 Apr, 2013

    We had no clue what to expect by way of flavor because my family has never had Swedish meatballs but we are always game for new recipes. Let me just say that there is a lot of steps to this so to save time have everything in front of you so prep goes faster and would recommend doubling the recipe and freezing the additional meatballs for the next time. Followed recipe to a "T" and while it's a bit bland we liked it. Served over pasta. Ate the next day at room temperature. This makes a lot so if there are only two of you make the adjustment.

  • swedeepea 4 Apr, 2009

    Don't forget the lingonberries!! I love swedish meatballs with mash potatoes. Yum!

  • AnneGeorge 6 Feb, 2008

    Well I made them for the super bowl, they were a hit.
    Someone suggested putting the sour cream in the gravy, instead of the meat.
    I made about 3 lbs, the only downside to this was going back and forth to the freezer. Hey really not a big deal.

    I served them in a decorative bowl, I put toothpicks and small dishes on the side.

  • ddonthehill 5 Feb, 2008

    That's what I was wondering. Though too late for the super bowl, maybe over rice or biscuits (my southern roots showing)

  • AnneGeorge 31 Jan, 2008

    I'm thinking of making them for the super bowl party this weekend, what would you suggest I serve them with, not including any kind of pasta.

  • jammiejulie 31 Dec, 2007

    So Good! During the holidays I made these for several parties and they were a hit each time. I ran out of sour cream and needed to make another batch so I used heavy cream instead and they were just as good! With the left overs I served the meatballs and sauce over good fettucini noodles and green beans--Great combination of flavors!

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