How to make it

  • Mix the meatball ingredients well with your hands until all ingredients are completely combined. Shape into small balls (slightly smaller, and much rounder, than a chicken egg). Bring the water or stock to a boil in a large pot. Add the meatballs, reduce heat and simmer about 20 minutes or until done.
  • Meanwhile, heat butter over medium heat in large skillet or sauce pan. Add paprika and sauté about 1 minute, then add onions and cook until fragrant and translucent, stirring often. Raise heat and add stock(s). Combine whole wheat flour or corn starch with about 1/2 cup water (mix well) and add to mixture, whisking in. Cook about 10 minutes until gravy is slightly thickened and reduced. Lower heat to low and whisk in sour cream. Heat through.
  • Drain meatballs and transfer to a serving dish. Pour gravy over, and serve. I like this over spaetzle or other dumplings.

Reviews & Comments 3

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    " It was excellent "
    ruskingirl ate it and said...
    Okay, I am printing the recipe right now!! I can't wait to make it, my family does one with canned soup and it okay but this is the way I cook. Thank you.
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    " It was excellent "
    lunasea ate it and said...
    One of my favorite recipes for Swedish Meatballs - thank you! =)
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    " It was excellent "
    kukla ate it and said...
    I like the cooking method here, keeping the meatballs really soft :) Another great post, with thanks, Waterlily :)
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