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Swedish Meatballs in Brown Gravy was my first choice when I realized that I had accidentally purchased 3 containers of sour cream. You know how it is, you forget you have an item and just keep buying more? So, I started looking at dates, and decided i needed to use some of the sour cream. LOL! Luckily, one was about half full, just enough for this recipe.

I first thought about Hamburger Stroganoff because Allen loves it, but I decided I’d shake it up a little and make meatballs, then I decided on these meatballs in gravy would be perfect, especially over some buttered egg noodles. Yum! I love the flavors in these meatballs, and the sour cream in the gravy creates a tartness and creaminess to your gravy.

Swedish Meatballs in Brown Gravy

I used packaged egg noodles, but homemade would be amazing too. Maybe I’ll try that next time. If you decide to make homemade, here’s a recipe from Genius Kitchen https://www.geniuskitchen.com/recipe/delicious-homemade-egg…

Swedish Meatballs in Brown Gravy

This is really a delicious recipe. I’d serve with a salad, a dinner roll or toasted bread. My Green Beans with Pork would be awesome with this: https://the2spoons.com/taste-like-fresh-easy-green-beans-with-pork/

Here’s the recipe. Can’t wait for you to try it! So good!

Swedish Meatballs in Brown Gravy

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course dinner, Lunch, Main Course

Cuisine American

Ingredients

1 small onion, finely chopped
5 tbsp butter
2 slices bread, or 3 if they are small slilces torn in pieces
3 tbsp milk
1 – 1/4 ground beef
1 large egg
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp allspice
1 tbsp worcestershire sauce
1 tbsp oil

For the Gravy

2 tbsp flour
2 cups chicken broth or beef broth (I used chicken broth this time, but I’ve also used beef broth many times)
1 cup sour cream
2 tsp dry mustard
12 oz package egg noodles

Instructions

In a large skillet, heat the butter. Add the onions and cook until translucent, about 3-5 minutes. Remove to a bowl and cool
In a small bowl, pour the milk for the torn bread pieces and press with your fingers to allow the bread to absorb the milk.
When the onions are cool add the beef, bread mixture, egg, salt, pepper, nutmeg, and allspice. Mix until combined, but not overworked. Shape into meatballs about an inch to 1 1/2 inch.
Heat 1 tbsp oil and 1 tbsp butter in a skillet on medium heat. Add the meatballs and cook until brown on all sides, about 10 minutes. Remove to a plate.
Add the remaining 3 tbsp butter to the skillet. Sprinkle the flour in, whisking for 1 to 2 minutes. Add the chicken or beef broth and continue whisking to combine. Add the mustard and Worcestershire sauce Cook a couple of minutes allowing the gravy to thicken, maybe 6-8 minutes. When thickened, stir in the sour cream, whisking or stirring to combine until the sour cream has dissolved. Check for salt and pepper and add if you need to. Add the meatballs back in and cook on low heat, like a simmer, do not boil, for about 5 minutes or so. Serve on buttered noodles and garnish with fresh parsley!