More Great Recipes: Main Dish

Scandinavian Meatballs

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Member since 2006

Serves | Prep Time | Cook Time


2/3 cup of cream
1/2 cup bread crumbs or panko
1 large egg, lightly beaten
3 cloves garlic, minced
1 lb of ground beef/pork (a half and half combination of the two is optimal)
1 onion, chopped fine
1 tsp thyme
1 tbsp capers minced
1 tsp salt
1 tsp pepper
1 tsp red pepper
1 tbsp oil
1 tbsp butter
1 cup beef broth
1 cup chicken broth
1 tbsp flour
1 tablespoons ketchup
1 teaspoon Dijon mustard
1 tbsp red wine vinegar
1/4 cup of sour cream
1 tbsp dill weed
2 cups of thinly sliced mushrooms
2 tbsp finely chopped green onion
1 tbsp chopped fresh parsley
Fresh black pepper and salt to taste
Extra 2 tbsp flour (to thicken sauce)

Mix meat, onion, cream, bread crumbs, egg, garlic, thyme, salt, pepper, capers, red pepper, and dill. Shape into small 1 inch meatballs. Heat a deep skillet on medium-high heat, add a tbsp of oil and the butter. Brown all the sides of the meatballs and roll them around the pan to keep their round shape. Add mushrooms and cook for 2 minutes. Once browned, add beef and half of the chicken stock. Cover the skillet and simmer for 1 hour.

Now, remove meatballs from the skillet and set aside. Add the flour to the skillet and stir until smooth. Add the Dijon and ketchup. Use the remaining chicken stock to thin the gravy if it is too thick or conversely, add a bit more flour to thicken it.

Bring the sauce to boil and then remove from heat. While stirring, add in sour cream, dill, mushrooms, parsley, and green onion. Lastly, add the meatballs.

Serve warm and if need be, store in warm crock pot until it is ready to serve.

Pairs Well With


My mom has been making these meatballs for as long as I can remember. She serves them at parties and they are always a big hit. Enjoy!

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