Everyone loves a classic Swedish meatball, but these Minnesota Swedish Meatballs are a special twist on the traditional dish. The meatballs are filled with hearty wild rice and cooked in a creamy, savory 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 girlie, I’ve grown up eating Swedish meatballs at family gatherings and potlucks. They are a staple in our state, thanks 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 elevated with the addition of wild rice, a classic Minnesota ingredient that brings both texture and depth to the dish. You’re going to love ’em.
And don’t worry, this recipe isn’t complicated. I’ll break it down for you below. Soooo, let’s get started on making some delicious Minnesota Swedish meatballs!
- Ground meat: We combined ground pork with 85% ground beef for this recipe to keep things traditional.
- Cooked wild rice: We used canned wild rice for convenience, but you can also cook it from scratch using our recipe.
- Panko bread crumbs: These will help bind the meatballs and add some texture.
- Unsalted butter: This is used with all-purpose flour to create the roux.
- All-purpose flour: APF acts as a thickening agent for the sauce. Don’t skip it!
- Beef broth: To add more savory flavor to the sauce.
- Heavy cream: This adds richness to the sauce, making it creamy and delicious.
- 2% or 5% Greek yogurt: We use Greek yogurt instead of sour cream for a healthier, high-protein option. Skyr yogurt also works — our fave is Painterland Sisters.
- 3-tablespoon cookie scoop: You’ll need this to scoop and shape the meatballs. A spoon also works!
This recipe makes roughly 21-24 meatballs. Adjust the recipe as needed for larger or smaller batches.
Yes, you can use any type of ground meat that you prefer! 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. The Thermapen is our go-to meat thermometer that works every time.
here’s a tip!
We used the large grate to grate the onion. If you do not have a cheese grater to use, we recommend cutting the onion in a food processor.
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.
What to Serve with Minnesota Swedish Meatballs
Mashed potatoes are our favorite (and the most classic) pairing for this easy Swedish meatballs recipe. Try our Best Healthy Mashed Potatoes or Amazing Cauliflower Mashed Potatoes for a healthier twist. You can also serve these meatballs over egg noodles, rice, or with a side of your favorite vegetable, like Sautéed Green Beans or Roasted Broccoli.
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Place all of the ingredients for the meatballs, minus the olive oil, into a large mixing bowl.
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Use a large wooden spoon or your hands to mix thoroughly, combining all ingredients. I recommend using your hands as it is faster and easier.
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Once combined, heat the olive oil in a large skillet or cast iron over medium heat.
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Use a 3-tablespoon cookie scoop to scoop meat into your hands. Form the mixture into a ball and place it on the skillet. Repeat until there is no meat left. You should end up with roughly 24 balls.
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Brown meatballs on all sides for about 8 minutes. Use a pair of tongs to flip each meatball, and be careful not to burn them.
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Once all sides are browned, remove the meatballs from the skillet and set aside. Leave the rendered fat in the skillet.
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Place the skillet over medium heat and add the butter. Once the butter has melted, add the flour to the pan and whisk it together to create a roux. Cook for 1 minute.
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Once the roux has cooked, whisk in the broth, heavy cream, and yogurt, and bring the sauce to a gentle simmer.
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Add the meatballs back to the skillet. Gently turn the meatballs in the sauce. Reduce the heat to low and cook for another 5-10 minutes.
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Serve with mashed potatoes.
- This recipe makes roughly 21-24 meatballs.
- We used the large grate to grate the onion. If you do not have a cheese grater to use, we recommend blending the onion in a food processor.
- Nutrition information does not include mashed potatoes.
Calories: 409 kcal, Carbohydrates: 10 g, Protein: 23 g, Fat: 30 g, Fiber: 1 g, Sugar: 1 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
