In this Swedish Meatballs with Dill Sauce Appetizer, tender homemade meatballs are flavored with allspice, bake in the oven in just 20 minutes, and are served in a smooth and tangy white sauce that features sour cream and fresh dill.
This savory appetizer may send fancy vibes, but it's incredibly easy to make!
One of our favorite Sunday dinners is Swedish Meatballs with Dill Sauce. The little baked meatballs always come out so tender and flavorful. And the creamy, tangy dill sauce that gets drizzled on top like a gravy, is top-notch and full of cozy comfort.
These meatballs also make a delicious toothpick party appetizer. Whenever they're on the menu, our guests can't stop raving about them, which is why I always make a double batch!
When these tasty meatballs are being hugged by their cozy dill cream sauce, they can be enjoyed on a party plate with cheese, crackers, and veggies. If you're lucky to have leftovers, serve them for dinner over a bed of buttered noodles or mashed potatoes. So, so good!
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Why you'll love it
| Easy, make ahead meatball recipe- Swedish meatballs actually come out better when they’ve chilled for a bit in the fridge before baking, making this an excellent make ahead choice. Meatballs bake in 20 minutes- That’s right. They’re ready in less than a half hour, which is just the right amount of time to make the fantastic cream sauce. Keeps well- You can freeze the meatballs before or after baking them, provided they weren’t in the sauce. They freeze well for up to 3 months! |
Ingredients
See the printable recipe card below for measurements
For the Swedish Meatballs (makes about 60 mini meatballs):
- chopped onion- adds flavor
- butter- provides a creamy accent
- panko bread crumbs- be sure to use panko for a good consistency
- eggs, beaten- binds ingredients
- salt & pepper- accentuates flavors
- teaspoon allspice- provides a wonderful, savory, aromatic taste
- 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 ¼ cups sauce):
- butter
- flour
- salt
- dry mustard
- whole milk- use for a thick sauce
- reduced fat sour cream- use reduced fat to slightly counteract the whole milk
- fresh dill, finely chopped- fresh dill provides a wonderful flavor
Instructions
For more detailed instructions, see the printable recipe card below
- Sauté 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.
- Cover the baking dish/pan with plastic wrap and refrigerate for a minimum of 1 hour.
- When ready to bake, preheat your oven to 350 degrees. Remove plastic wrap and bake the meatballs in the preheated oven for 20 minutes.
- 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.
- After baking, place the meatballs in a chafing dish or crockpot (set on lowest setting) to keep them slightly warm. Add the sauce and stir.
Helpful tips
- The more you handle the meat in shaping it, the less tender your meatballs will be!
- When you chill the meat before baking it, it will hold its shape much better.
- The best time to make the dill sauce is while the meatballs are baking!
Equipment
- Cutting board
- Chef's knife
- Small frying pan
- Large mixing bowl
- Mixing spoons
- Measuring cups
- Measuring spoons
- Melon baller or cookie scoop
- 9x13 baking dish or shallow baking pan, greased
- Small pot with lid
- Chafing dish or crockpot (for serving)
Storage
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 20-25 minutes.
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 20-25 minutes.
- You can also 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.
❓FAQ
While traditional Italian meatballs are larger, simmer in a tomato-based sauce, and use herbs like oregano or basil, Swedish meatballs are smaller, bite-sized appetizers flavored with warm spices like allspice. Instead of marinara, they are smothered in a rich, creamy gravy-like our tangy sour cream and dill sauce!
Absolutely! You can mix and roll the meatballs, then freeze them raw for up to 3 months. You can also bake them ahead of time and store them in the fridge for 3-5 days. However, because the dill sauce contains sour cream, it is best to make the sauce fresh on the day of your party so it doesn't separate when reheated.
Once the meatballs are baked and folded into the creamy dill sauce, transfer them to a chafing dish or a crockpot set to the "warm" or lowest setting. This keeps the appetizer perfectly heated and cozy for your guests without overcooking the meat or breaking the sauce.
Yes, you can substitute dried weed if you don't have fresh dill on hand. Keep in mind that fresh dill provides a much more vibrant and bright flavor, which is why it's highly recommended for the best-tasting cream sauce.
The most common culprit is overmixing the meat! When combining your lean ground beef with the egg and panko bread crumb mixture, mix it just until the ingredients are combined. The less you handle the meat while mixing and shaping, the more tender your baked meatballs will be.
More Appetizer Recipes
Click on some of our favorites below, or head over to our dedicated Appetizers page for even more tasty ideas!
More Ground Beef Recipes
Here are more tasty ground beef recipes. You can find even more on our Beef recipes page!
📋Recipe With Step-By-Step Instructions
Swedish Meatballs with Dill Sauce Appetizer
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Ingredients
Swedish Meatballs (makes about 60):
- ½ cup onion finely chopped
- 2 tablespoons butter
- ½ cup panko bread crumbs
- 2 eggs beaten
- 2 teaspoons salt
- ½ teaspoon allspice
- ½ teaspoon pepper
- 2 pounds lean ground beef
Dill Sauce (makes about 2 ¼ cups sauce)
- 2 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- 1 ½ cups whole milk
- 1 cup reduced fat sour cream
- 2 tablespoons fresh dill finely chopped
Instructions
Meatballs:
- Sautée the onion and butter in a small frying pan until tender.
- In a large mixing bowl, combine the bread crumbs, eggs, salt, allspice and pepper; beat well.
- Stir in meat and onion; mix well--but DO NOT OVERMIX!
- Lightly grease your 13x9 baking dish or shallow pan. Then use a melon baller/cookie scoop to form meatballs. Place meatballs in the prepared dish.
- Cover the baking dish/pan with plastic wrap and refrigerate for 1 hour.
- Preheat your oven to 350 degrees. Remove plastic wrap and bake the meatballs in the preheated oven for 20 minutes.
Dill Sauce:
- Dice the dill. Set aside for 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 whole milk; cook and stir constantly until thickened.
- Reduce heat back to low and stir in sour cream and dill. Keep warm unitl ready to serve.
Serving:
- After baking, place meatballs in a chafing dish or crockpot (set on lowest setting) to keep them slightly warm. Add the dill sauce and you're good to go!
Storage and Reheating:
- Store cooked meatballs and dill sauce together in an airtight container; refrigerate and enjoy within 3-5 days. Reheat meatballs and sauce together in a covered dish at 300 degrees for 20-25 minutes.
- You may choose to freeze the leftover meatballs if they weren't in 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 20-25 minutes.
- You can also 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.
Fran F. says
I've always enjoyed Swedish meatballs with a brown gravy sauce, so this recipe was new for me. This cream sauce is so good! The fresh dill took it to the next level.
Kitchen Ready Betty says
This is a definitely a different and tasty way to enjoy Swedish meatballs. I'm so glad you gave it a try and be sure to check out the family meal too!