Well Deborah..I don't have a recipe per se either..
But I just start with a white sauce and add sourcream at the end..but lots of garlic in the beginning.

Here is a link that might be useful: This looks pretty close to what I do

Deborah, in my experience Swedish meatballs are more to do with what's in the meatballs than anything else. Spices like nutmeg, allspice maybe cardamom, sometimes lemon.

You already have the meatballs done so I would just make a roux of equal parts butter and flour, add enough beef broth to make a nice sauce and then add some nutmeg and maybe some lemon. Let it simmer a bit and then ad sour cream...simmer the meatballs in that sauce. Not exactly Swedish meatballs but tasty!

Sharon is correct. It's the seasonings in the meatballs that make them different. The sauce is simply a beef broth/sour cream sauce, similar to a stroganoff sauce.

I am sure it will be good with your meatballs, Deborah, but not exactly Swedish! LOL

Or, if you want to try something other than that, this is good.

Braised Meatballs in Mushroom Gravy

4 slices day old French bread, torn into pieces
1 cup milk
1 3/4 pounds ground beef
2 large eggs
1 medium onion, finely chopped
1/2 cup plus 1 tablespoon chopped fresh Italian parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
All purpose flour for dusting
2 tablespoons (1/4 stick) butter
1 1/2 teaspoons olive oil
8 oz fresh mushrooms, sliced
1/2 c dry red wine
1/4 cup tomato paste
4 cups canned beef broth, divided
Preheat oven to 350°F. Combine bread pieces and milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and thyme; mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.
Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Saute mushrooms until golden, remove from pan, set aside. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk 1 c broth and tomato paste in small bowl to blend. Add mixture to meatballs and bring to boil. Continue boiling until thickened slightly, stirring frequently, about 5 minutes. Add mushrooms and remaining broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.

Linda

Swedish Meatballs by AnnT
=================
c.1998, M.S. Milliken & S. Feniger, all rights reserved
Meatballs:
2 slices white bread, without the crusts, torn into pieces
1/4 cup milk
3/4 pound ground beef
3/4 pound ground pork
1 small red onion, grated or very finely chopped
1 egg
1/8 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/8 teaspoon ground ginger
Salt and freshly ground black pepper
Butter and vegetable oil for frying meatballs
Gravy:
2 cups beef stock
2 tablespoons flour
1/4 cup heavy cream
Salt and freshly ground black pepper
Fresh parsley, for garnish
.
In a small bowl, soak the bread in the milk until soft. In a large
bowl, combine all the meatball ingredients except the butter and oil,
and add the soaked bread. Mix thoroughly until smooth, it's best to use
your hands for this. Shape into small, golf-ball size meatballs (by
dipping your hands in cold water, the meatballs won't stick to your
hands.)
Heat butter and oil in a large, deep skillet over medium-high heat. Add
the meatballs, about 8 to 10 at a time, and gently brown on all sides,
about 5 to 7 minutes. Shake the skillet now and then so meatballs stay
round and brown evenly. Place them on a heated baking pan in a low oven
to keep warm.
To make gravy, deglaze the skillet with 1 cup of the stock, letting it
simmer for 5 minutes while scraping the bottom of the skillet with a
spatula. Strain the gravy into a clean saucepan and add the remaining 1
cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water
until smooth. Whisk flour mixture into warm gravy, and let simmer,
whisking constantly to prevent lumps, until thickened slightly, about
3-5 minutes. Add the cream and season with salt and pepper.
To serve, arrange the meatballs on a serving platter, pour hot gravy
over them, and garnish with parsley. Serve with boiled new potatoes,
lingonberry sauce, and lefse.

We love LindaC's recipe......

Swedish Meatballs Linda C
½ pound ground beef
½ pound ground pork
½ to ¾ cup fresh bread crumbs
1 egg
¼ cup milk
½ tsp salt
¼ tsp allspice
1/8 tsp nutmeg
2/3 tsp grated lemon rind

Microwave a little bit, taste and check for seasonings
Mix all togetherÂadding bread crumbs as needed to make a soft mix that will just hold togetherÂmakes about 25 to 30 meatballs, roll in flour...not too floury....

Sauce

2 cups beef broth
½ cup dry white wine
½ pint (1 cup) sour cream
Handful of fresh parsley

Bring the beef broth to a gentle boil and drop the meatballs in a few at a time. Remove after about 6 or 7 minutes with a slotted spoon and add more meatballs until all are cooked.

Strain the cooking liquid and return to panÂreduce to about 1 ½ to2 cups, add the sour cream, heat and then add the meatballs, when all is heating to a bare simmerÂadd parsley and serve with noodles or toothpicks.

Do not boil hard when cooking meatballs or they will fall apart

Do not boil hard after sour cream is added or it may curdle.

Remember the sauce will be salty when cooked down, so under salt the meat.

Forgot to mention also that I browned the meatballs in a pan. Removed to platter. Added flour and cooked for 1-2 minutes. Added wine, broth, and spice and scraping up all the browned bits. Reduced sauce a little, returned meatballs and simmered for a bit.

Thank you all for helping me!

So Swedish meatball sauce in Sweden is made with adding some water to the recently pan fried meatballs some butter, flour, soy sauce or similar to darken some, salt and white peppar and then add cream to the desired thickness. Half an Half or whipped cream is the most common.

I should not read this forum at night.
I should not read this forum at night.
I should not read this forum at night.

Well...I know what's for dinner tomorrow! Ann's meatballs!