Swedish Meatballs with Dill Sauce (Family Meal)

Whether served over rice, mashed potatoes, or buttered egg noodles, Swedish Meatballs with Dill Sauce is a special, savory family meal! Seasoned with allspice and enveloped in a tangy homemade sauce, this is a journey for your taste buds that you don’t want to miss!

Why We Love It

My kids love spaghetti and meatballs–a lot. But sometimes as a home chef, I like to change things up. Isn’t it fun to start with a meal that everyone loves and then try to make different versions of it to see which one is the ultimate favorite?

After all, that’s what I did when I created my Mexican Stuffed Peppers. Now they’re more popular in my house than the original!

So I started experimenting with meatballs, different sauces and a variety of things to serve them with.

This Swedish Meatballs with Dill Sauce recipe has won everyone over in my house and that is no small feat–trust me. We can’t get enough of these baked little meatballs that are seasoned with allspice (which really gives them great flavor)–not to mention the tangy homemade sauce, which takes this recipe to a whole new level! And when this is served over lightly buttered egg noodles (our favorite way), I usually don’t have any leftovers because it’s just that good!

We enjoy this recipe so much, I now have an appetizer version that I serve at parties! (Pictured below)

Get the appetizer recipe by clicking HERE.

Move over meatballs in spaghetti sauce–there’s a new kid in town, whom (dare I say??) might even be tastier!

Why You’ll Love It

Do you like changing things up in the kitchen sometimes like I do? If your family loves meatballs and creamy sauces, you totally need to give Swedish Meatballs with Dill Sauce a try!

Swedish meatballs are definitely a change of pace from the traditional meatball. Honestly, because they bake in the oven, I actually find them easier to cook (no checking on that frying pan every few minutes). I realize that allspice in lieu of garlic and Italian seasoning is certainly different, but the allspice (which is not overpowering in this recipe at all) makes the meatballs so flavorful–and not in a weird, spicy pumpkin pie kind of way either!

I love how these little meatball marvels bake in the oven and are ready to go in 20 minutes! While they bake, that’s when I make the tangy dill sauce, which pairs so well with the meatballs. It’s also when I make the noodles, rice or potatoes that are served with it. It’s so savory and delicious–and such a great family meal!

As an added bonus, if you’re short on time, you can also make the meatballs ahead of time and freeze them before you bake them!

Ingredients for Swedish Meatballs with Dill Sauce (Family Meal)

For the Swedish Meatballs (makes about 30 mini meatballs):

• 1/4 cup finely chopped onion– adds flavor
• 1 tablespoon butter– provides a creamy accent
• 1/4 cup panko bread crumbs– be sure to use panko for a good consistency
• 1 egg, beaten– binds ingredients
• 1 teaspoon salt– accentuates flavors
• 1/4 teaspoon allspice– provides a wonderful, savory, aromatic taste
• 1/4 teaspoon pepper
• 1 pound lean ground beef– 85% or higher works just fine in this and doesn’t dry out in the oven

For the Dill Sauce (makes about 2 & 1/4 cups sauce):

• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• 1 & 1/2 cups 1% milk– use either 1% or skim for a thin sauce (we use whole milk in the appetizer version of this recipe for a much thicker sauce)
• 1 cup sour cream– I like to use reduced fat, but you may choose full fat if you prefer a slightly thicker sauce
• 2 tablespoons fresh dill, finely chopped– fresh dill provides a wonderful flavor

How to make Swedish Meatballs with Dill Sauce

You’ll want to gather the following equipment:

• Cutting board
• Chef’s knife
• Small frying pan
• Large mixing bowl
• Mixing spoons
• Measuring cups
• Measuring spoons
• Melon baller or cookie scoop
• 8×8 baking dish or shallow baking pan, greased
• Small pot with lid (for sauce)
• Medium pot with lid (for noodles, rice or mashed potatoes–prepare your choice when making the sauce)

Kitchen Ready Betty tips:

• Before starting, dice the onion
• Beat the egg

Let’s Get Started By Making Some Meatballs!

Sautée the onion and butter in a small frying pan until tender.

In a large mixing bowl, combine the bread crumbs, egg, salt, allspice and pepper; beat well.

Stir in meat and onion; mix well–but DO NOT OVERMIX!

Lightly grease your baking dish or shallow baking pan. Then use a melon baller/cookie scoop to form meatballs. Place meatballs in the prepared dish.

Kitchen Ready Betty tip: The more you handle the meat in shaping it, the less tender your meatballs will be!

Cover the baking dish/pan with plastic wrap and refrigerate for 1 hour.

Kitchen Ready Betty tip: While not required, when you chill the meat before baking it, it will hold its shape much better!

Preheat your oven to 350 degrees. Remove plastic wrap and bake the meatballs in the preheated oven for 20 minutes.

Kitchen Ready Betty tips:

• The best time to make the dill sauce is while the meatballs are baking!
• This is also when you should make the noodles, rice or potatoes that you’re serving with this meal.

How to Make the Dill Sauce

Dice the dill before you make the sauce. Set aside for the last step!

In a small pan, melt the butter over low heat.

Blend in the flour, salt and dry mustard. Then raise the heat to medium.

Add the milk; cook and stir constantly until thickened.

Reduce heat back to low and stir in sour cream and dill. Keep warm until ready to serve.

Serving Swedish Meatballs with Dill Sauce (Family Meal)

Serve the baked meatballs over lightly buttered egg noodles (our fave), rice or mashed potatoes. Then pour on the dill sauce, which is used as a gravy here! Don’t forget the garlic bread!

Swedish Meatballs with Dill Sauce Leftovers?

Store cooked meatballs and dill sauce together in an airtight container; refrigerate and enjoy within 3-5 days.

Reheating instructions: Reheat meatballs and sauce together in a covered dish at 300 degrees for 15-20 minutes.

Depending on how many meatballs I have leftover, I sometimes make an extra batch (or half batch) of sauce to enjoy them with!

Freezing options:

• You may choose to freeze any leftover meatballs that weren’t in the sauce. Wrap them well in freezer-safe packaging and store for up to 3 months. Defrost overnight in the fridge; reheat covered in 300 degree oven for 15-20 minutes.
• You can freeze the meatballs before baking them. Store in your freezer for up to 3 months, defrost overnight in the fridge; then bake at 350 degrees for 20 minutes.

Due to the sour cream, freezing is NOT recommended for the sauce or for any meatballs that were in the sauce.