Swedish Meatballs in Sour Cream Sauce
Tender beef and pork meatballs baked then simmered in a rich sour cream and cream of chicken soup sauce with caraway seed. Served over egg noodles. This classic comfort dish combines simple ingredients with gentle spicing for a creamy, satisfying meal.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup dry bread crumbs
- 2 large eggs
- ½ cup celery, finely chopped
- ½ cup onion, finely chopped
- ½ cup green bell pepper, finely chopped
- ⅝ cup half and half
- 2 tablespoons dried parsley flakes
- 1 ½ teaspoons dill weed
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 cups half and half
- 1 cup sour cream
- 10 ¾ ounce condensed cream of chicken soup, canned
- 1 teaspoon salt
- ½ teaspoon caraway seeddill seed1:1spice
milder anise note
- 16 ounce wide egg noodles, uncooked driedegg-free noodles1:1pastaFull guide →
Instructions
- 1
Heat oven to 400°F.
- 2
Combine ground beef, ground pork, bread crumbs, eggs, celery, onion, green bell pepper, half and half, parsley, dill weed, garlic powder, and salt in a large bowl and mix lightly.
- 3
Shape meat mixture into 16 balls.
- 4
Place meatballs into an ungreased 15x10x1-inch pan.
- 5
Bake for 40 minutes.
- 6
Remove from oven and drain grease.
- 7
Transfer meatballs to a 13x9-inch baking dish and discard grease.
- 8
Combine half and half, sour cream, condensed cream of chicken soup, salt, and caraway seed in a medium bowl.
- 9
Pour sauce over meatballs.
- 10
Continue baking for 20-25 minutes, stirring occasionally, until sauce is heated through.
- 11
Meanwhile, prepare noodles according to package directions and drain.
- 12
Serve meatballs and sauce over hot cooked noodles.
Tips
Mix meatball ingredients lightly to avoid dense, compact meatballs.
Drain grease after initial baking to reduce fat in final dish.
Stir sauce occasionally during final baking to ensure even heating and prevent scorching.
Good to Know
Cover and refrigerate cooked meatballs and sauce for up to 3 days. Reheat gently on stovetop.
Shape meatballs and refrigerate up to 24 hours before baking. Prepare sauce ingredients in advance and combine just before baking.
Spoon meatballs and sauce over freshly cooked hot noodles. Garnish with fresh parsley if desired.
Common Mistakes
Overmix meatball mixture to avoid tough, dense meatballs.
Skip draining grease after first baking to avoid a greasy final dish.
Use low heat when simmering to avoid curdling sour cream.
Substitutions
Dairy-Free Swaps
General Alternatives
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