Swedish Meatballs

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“In ‘ Slow Cooker Revolution’ by ATK”

Ingredients Nutrition


  1. Adjust oven rack to middle position and heat oven to 475 degrees.
  2. Place wire rack in foil-lined rimmed baking sheet.
  3. Mash bread, ½ cup broth, and ½ cup sour cream into paste in large bowl using fork.
  4. Mix in ground beef, egg yolks, 1 tsp salt, ½ tsp pepper, allspice, nutmeg using hands.
  5. Pinch off and roll mixture into tablespoon-size meatballs (about 60 meatballs total) and arrange on prepared baking sheet.
  6. Bake until lightly browned, about 15 minutes.
  7. Transfer meatballs to slow cooker, discarding rendered fat.
  8. Melt butter in a 12-inch skillet over med-high heat.
  9. Add onions and cook until softened and lightly browned, 8-10 minutes.
  10. Stir in flour and cook for 1 minute.
  11. Slowly whisk in remaining 2 ½ cups broth and soy sauce, scraping up any browned bits and smoothing out any lumps.
  12. Pour mixture over meatballs, cover, and cook until meatballs are tender, 4-6 hours on LOW.
  13. Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.
  14. In bowl, combine 1 cup hot cooking liquid with remaining ½ cup sour cream (to temper), then gently stir mixture into meatballs.
  15. Gently stir in dill, season with salt and pepper to taste and serve.

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