Swedish Meatballs with Sour Cream Sauce
RETURN TO RECIPES
SERVES 60-70 1" mini-meatballs
These flavorful meatballs make a festive appetizer that are just the right size! You’ll find that these mini-meatballs are packed with flavor and may be enjoyed in one bite. The savory sauce makes them even better! Serve with cocktail picks and appetizer plates. Start the party!
- In a small skillet, sauté the finely diced onions in olive oil until translucent, about 5 minutes. Cool slightly.
- Mix the onions with the beef, pork, breadcrumbs, broth, parsley, garlic, eggs, and spices.
- Make the meatballs. With a small scoop or spoon, form small balls about 1-inch in diameter. Place on one or two lightly oiled parchment-lined rimmed baking sheets.
- Bake the meatballs in a 400°F oven for 14-16 minutes or until cooked through, and the internal temperature reaches 160°F.
Do-Ahead Tip: Bake the meatballs a day ahead of time, then refrigerate the meatballs, OR bake and freeze for up to a month. Reheat the meatballs in the oven before serving. - Make the Sauce: In a saucepan, cook the butter and flour roux for 2 minutes whisking constantly. Add the beef broth and continue to whisk until the sauce is smooth. Add the sour cream and whisk until well-combined. Season generously with salt and pepper.
- Pour the sauce over the meatballs, toss to coat, and serve. Or, serve the sauce as a bed for the meat- balls, or on the side. Garnish with minced parsley.
INGREDIENTS
- 1 small onion, finely diced
- 1 tablespoon olive oil
- 1 lb. ground beef (96% lean)
- 1 lb. ground pork
- 1 cup Panko breadcrumbs
- 1/2 cup beef broth
- 1 tablespoon parsley, minced
- 3 cloves garlic, crushed
- 2 eggs
- 1/4 teaspoon ground allspice
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- Olive oil for the baking pan
Sour Cream Sauce Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beef broth
- 1/2 cup sour cream
- Salt and pepper, to taste
- 1 tablespoon minced parsley (for garnishing)
