Everyone loves classic Swedish meatballs, but these Minnesota Swedish Meatballs The traditional dish has a special twist. meatballs filled with hearty wild rice And cooked in a creamy, salty Greek yogurt sauce that gives them a unique and delicious flavor that we can’t get enough of here in Minnesota 😃.
As a proud Minnesota girl, I grew up eating Swedish meatballs at family gatherings and potlucks. They are prominent in our state due to the large Scandinavian influence in our culture. However, As much as I love the classic version of this dish, I wanted to put my own twist on it and make it even better.
These Swedish meatballs are paired with wild rice, a classic Minnesota ingredient that brings both texture and depth to the dish. You are going to love them.
And don’t worry, this recipe isn’t complicated. I’ll break it down for you. So, let’s get started making some delicious Minnesota Swedish Meatballs!
- Mincemeat: To keep things traditional we combined ground pork with 85% ground beef for this recipe.
- Cooked Wild Rice: We used canned wild rice for convenience, but you can also cook it from scratch our recipe,
- Bread Crumbs: These will help bind the meatballs and add some texture.
- unsalted butter: It is used with flour to make a roux.
- all purpose flour: APF acts as a thickening agent for the sauce. Don’t miss it!
- beef broth: To add more delicious flavor to the sauce.
- heavy cream: It adds richness to the sauce, making it creamy and delicious.
- 2% or 5% Greek yogurt: We use Greek yogurt in place of sour cream for a healthier, higher-protein option. Skyr yogurt works too – is our favorite penterland sisters,
- 3-tablespoon cookie scoop: You will need this to scoop and shape the meatballs. A teaspoon works too!
This recipe makes approximately 21-24 meatballs. Adjust recipe as needed for larger or smaller batches.
Yes, you can use any type of ground meat you like! Just know that the classic combination for Swedish meatballs is a mix of ground pork and beef.
Thermoworks
thermapen
We swear by using a meat thermometer when cooking any cut of meat. thermapen This is our favorite meat thermometer that works every time.
here’s a tip!
we experimented big mesh To grate the onion. If you don’t have a cheese grater to use, we recommend shredding it. Onion In a food processor.
Store any leftover meatballs and sauce in an airtight container in the refrigerator. 3 daysYou can also freeze them for up to 3 months,
What to Serve with Minnesota Swedish Meatballs
Mashed potatoes are our favorite (and most classic) pairing for this easy Swedish meatball recipe. try our Best Healthy Mashed Potatoes Or Amazing Cauliflower Mashed Potatoes For a healthy twist. You can also serve these meatballs on egg noodles, RiceOr with your favorite vegetable, like Roasted Green Beans Or Roasted Broccoli,
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Place all ingredients for meatballs, except olive oil, in a large mixing bowl.
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Use a large wooden spoon or your hands to mix all the ingredients well. I recommend using your hands because it’s faster and easier.
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Once combined, heat the olive oil in a large skillet or cast iron pan over medium heat.
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Use a 3 tablespoon cookie scoop to hold the meat in your hands. Make a ball of the mixture and place it on the pan. Repeat until there is no meat left. You should have about 24 balls.
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Brown the meatballs on all sides, about 8 minutes. Use tongs to turn each meatball, being careful not to burn them.
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Once browned on all sides, remove the meatballs from the pan and set aside. Leave the rendered fat in the pan.
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Place the pan on medium heat and add butter. Once the butter is melted, add the flour to the pan and whisk it together to make a roux. Cook for 1 minute.
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Once the roux is cooked, add the broth, heavy cream and yogurt and simmer the sauce over low heat.
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Return meatballs to pan. Gently turn the meatballs into the sauce. Lower the flame and cook for 5-10 more minutes.
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Serve with mashed potatoes.
- This recipe makes approximately 21-24 meatballs.
- We used a large mesh to grate the onion. If you don’t have a cheese grater to use, we recommend blending the onions in a food processor.
- Nutrition information does not include mashed potatoes.
Calories: 409 kilo calories, Carbohydrates: 10 Yes, Protein: 23 Yes, thick: 30 Yes, Fiber: 1 Yes, Sugar: 1 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
Photography: The photos in this post are by Erin from The Wooden Skillet.
