Easy Meatball Gravy Recipe With Sour Cream

There are so many things to adore about this Swedish meatballs with sour cream sauce recipe! We have moist tender meatballs swimming in a modified version of my popular sour cream sauce; and if that doesn't win you over, these meatballs are served with zoodles!!

There are so many versions of Swedish meatballs out there. Each of my family members make it different. My sister makes a sweet and sour version, but I prefer a savory sauce with my meatballs. That is unless it's my bourbon meatballs which have a little sweetness to them.

When I came up with this recipe, I actually started thinking about my sour cream enchilada sauce and how I could use it on something other than enchiladas. So I thought of Swedish meatballs. I adore this sauce and make it different ways to suit whatever I'm serving it on.

Just wait until you taste it.

Why do these meatballs stand out from other recipes?

These meatballs stand out because of the herbs and spices in the meatball mixture in combination with my yummy sour cream sauce.

Do I have to spoon these dish over zoodles?

Nope! You can ladle these Swedish meatballs over pasta, egg noodles, rice, toast or even eat them by themselves!! They're good every which way.

Helpful tips

• You can make these with either ground beef, turkey or chicken. When you use ground beef, always use grass-fed because it has a much better taste
• When you brown the meatballs, don't flip them too often, but let the the sides of the meatball become a little crispy. The insides will stay moist and delicious
• You don't have to sprinkle parsley on the dish, but I love the fresh flavor
• You can make the sour cream sauce ahead of time, but just know that it will thicken somewhat once it sits for a bit. When that happens, just add a little chicken broth to loosen it
• This dish freezes well, but I would be surprised if it isn't gobbled up fast

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How to make these meatballs

Step one

Make zoodles with your spiralizer.

Step two

Gather the beef, egg, herbs and spices.

Step three

In a medium mixing bowl, place grass-fed ground beef, an egg, Worcestershire sauce, all the herbs, spices and salt.

Step four

Use your hands to mix the beef mixture. Roll into medium sized meatballs.

Step five

Heat a sauté pan on medium and add olive oil and once that heats up, place the meatballs in the pan and sauté them for 10 – 12 minutes, turning them every once in a while.

(Browning them gives the outsides of your meatballs a firmer texture and a nice flavor, so don't rush them. Once they are done, turn the heat off under the pan)

Time to work on the sour cream sauce. If I'm going to use white flour, as I do in this recipe, I always use this brand.

Step six

Gather 3 tablespoons of flour and butter. (1)

Step seven

Heat up a sauce pan on medium low and add 3 tablespoons of butter.  Once it melts, add 3 tablespoons of flour and whisk together for at least a minute.  It will turn into a paste.

Step eight

Add chicken broth, Worcestershire sauce, garlic powder, onion powder, nutmeg, salt and parsley.  Stand there and whisk the mixture until it thickens a little. (2) If you want more detailed photos of how to make the sauce, go here.

Step nine

Turn the heat off under the sauce pan and let it cool for 5 minutes before adding the sour cream (so it doesn't curdle).  Stir it all together.

Step ten

Turn the heat under the meatballs to medium and pour the sour cream sauce on top and heat for 5 minutes before sprinkling dried parsley on top.

Let's look at this dish from above.

Time to serve them.

I like my meatballs on the side and Christopher likes his on top of the zoodles.

Yum.

Other popular meatball recipes

• Bourbon
• Curry
• Meatball sub

I hope you enjoyed this Swedish meatballs with sour cream sauce recipe!  Please leave me a comment to share how you make your Swedish meatballs.

And as always, may all your dishes be delish!

If you've tried this or any other recipe on the blog, I'd love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Meatballs

• 1 pound ground beef grass-fed
• ½ cup bread crumbs
• 1 egg
• ¾ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground all spice
• 1 ½ tablespoons Worcestershire sauce
• 1 teaspoon tarragon (dried)
• 1 teaspoon parsley (dried)

For the Sauté

• 1 tablespoon olive oil to sauté meatballs

Sour Cream Sauce

• 3 tablespoons butter
• 3 tablespoons white flour
• 1 ¾ cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon parsley (dried)
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• ¾ cup sour cream ¾ to 1 cup – depending how thick you want it

Make the Meatballs

• Add all the meatball ingredients to a stainless steel bowl.  Use your hands to mix together the meat.  Roll meat into medium sized meatballs.  Mine made 16

• Heat sauté pan on medium and add oil.  Once that heats up, place meatballs in pan and sauté for 10 – 12 minutes turning them every once in a while.  Once they are done, turn the heat off under the pan

Make the Sour Cream Sauce

• Add butter in a medium sauce pan and heat it on medium low.  Once the butter has melted, add flour and whisk until it becomes a paste.  Make sure to whisk at least for 1 minute

• Add all the other ingredients for the sour cream sauce EXCEPT for the sour cream.  Whisk together until it thickens somewhat – about 10 minutes

• Turn heat off under pan and let the sauce cool for 5 minutes before adding the sour cream.  Stir until combined

• If you are putting these on zoodles – you can make them before starting the recipe

• Turn the heat back on under the meatballs and add the sour cream sauce to the pan.  Heat for 5 minutes.  If you are having zoodles, sauté them in a big pan for 3 minutes

• Plate zoodles

• (Decide if you want your Swedish meatballs on your zoodles or on the side.)  Ladle the meatballs with sour cream sauce on your zoodles

• Serve

• Eat

• Enjoy

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You don't have to have zoodles with this dish, but they are fabulous and low carb.

Use 1 cup for thicker sour cream sauce. I used ¾ cup

Tips for making Swedish Meatballs with Sour Cream Sauce:

1. You can make these with either ground beef, turkey or chicken. When you use ground beef, always use grass-fed because it has a much better taste
2. When you brown the meatballs, don't flip them too often, but let the the sides of the meatball become a little crispy. The insides will stay moist and delicious
3. You don't have to sprinkle parsley on the dish, but I love the fresh flavor
4. You can make the sour cream sauce ahead of time, but just know that it will thicken somewhat once it sits for a bit. When that happens, just add a little chicken broth to loosen it
5. This dish freezes well, but I would be surprised if it isn't gobbled up fast

Serving: 3 meatballs | Calories: 227 kcal | Carbohydrates: 4 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 3 g | Cholesterol: 36 mg | Sodium: 332 mg | Potassium: 137 mg | Vitamin A: 85 IU | Vitamin C: 2.2 mg | Calcium: 19 mg | Iron: 1.1 mg

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Source: https://dishesdelish.com/swedish-meatballs-with-sour-cream-sauce/

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