MeatballsScandinavianMedium

One-Pot Swedish Mushroom Meatballs in Cream

Name: One-Pot Swedish Mushroom Meatballs in Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 1 lb (450 g) ground pork, about 80/20 lean-to-fat ratio; ⅓ cup (30 g) panko breadcrumbs; 1 large egg, at room temperature; ½ tsp (2½ g) onion powder; ¼ tsp (¾ g) garlic powder; ½ tsp (1 g) dried thyme; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1½ tbsp (21 g) unsalted butter, cold; 1½ tbsp (22 ml) neutral oil (vegetable or canola); 10 oz (280 g) cremini or button mushrooms, trimmed, halved or quartered (roughly 2-inch pieces); 1 medium (150 g) yellow onion, cut into ½-inch dice; 2 garlic cloves, minced; 1½ cup (360 ml) unsalted beef broth; 1 tbsp (15 g) tomato paste; 3 fresh thyme sprigs; 1 bay leaf; ¾ cup (180 ml) sour cream, full-fat; 1 tbsp (15 g) Dijon mustard; 1 tbsp (15 ml) fresh lemon juice; 2 tbsp (8 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender, herb-flecked meatballs braised with earthy mushrooms in a silky sour cream sauce infused with beef broth and thyme. This cozy Scandinavian-inspired dish cooks entirely in one pot, making it ideal for weeknight dinners. Serve over egg noodles, buttered potatoes, or creamy mashed roots.

Prep: 20 min
Cook: 35 min
Total: 55 min
Makes: 4 servings, about 12–14 meatballs

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Ingredients

4 servings

1 lb (450 g) ground pork, about 80/20 lean-to-fat ratio
⅓ cup (30 g) panko breadcrumbs
1 large egg, at room temperature
½ tsp (2.5 g) onion powder
¼ tsp (0.8 g) garlic powder
½ tsp (1 g) dried thyme
¾ tsp (4.5 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
1½ tbsp (21 g) unsalted butter, cold
1½ tbsp (22 ml) neutral oil (vegetable or canola)
10 oz (280 g) cremini or button mushrooms, trimmed, halved or quartered (roughly 2-inch pieces)
1 medium (150 g) yellow onion, cut into ½-inch dice
2 garlic cloves, minced
1½ cup (360 ml) unsalted beef broth
1 tbsp (15 g) tomato paste
3 fresh thyme sprigs
1 bay leaf
¾ cup (180 ml) sour cream, full-fat
1 tbsp (15 g) Dijon mustard
1 tbsp (15 ml) fresh lemon juice
2 tbsp (8 g) fresh flat-leaf parsley, roughly chopped (optional)

Equipment (5)

5–6 quart (5–6 L) heavy Dutch oven or large heavy-bottomed pot with a lid
Parchment paper or paper towels
Small bowl
Large spoon or wooden spoon
Measuring spoons and cups

Steps

Before you start

Bring ground pork and egg to room temperature for 15–20 minutes so the meatballs hold together evenly.
Prep all mushrooms and aromatics before you start cooking—the meatballs brown quickly.
Have your beef broth measured and ready to pour.

1
Mix meatball batter
- In a small bowl, combine panko breadcrumbs, egg, onion powder, garlic powder, dried thyme, salt, and pepper.
- In a separate small bowl, combine ground pork with the breadcrumb mixture using your hands (do not overwork—stop as soon as everything is just combined, about 1–2 minutes).
- The mixture should feel slightly tacky and hold together loosely.
- Gently form into 12–14 meatballs, each about the size of a golf ball (roughly 1.5 inches / 4 cm in diameter).
- Place on parchment paper; set aside.
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Ready when: Meatballs formed, loosely packed, roughly 1.5 inches in diameter
Tip: Overworking the meat will make the meatballs dense and tough. Handle gently and stop mixing the moment everything is combined.
2
Brown the meatballs
- Heat a 5–6 quart Dutch oven over medium-high heat.
- Add oil and butter (½ tbsp each) and let butter melt and foam, about 1 minute.
- Working in batches of 6–7 meatballs, add them to the pot without crowding.
- Brown on all sides, turning occasionally, for 6–8 minutes total per batch, until golden brown (they need not be cooked through yet).
- Transfer browned meatballs to a plate.
- Repeat with remaining meatballs and remaining oil and butter.
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Ready when: Meatballs are golden brown on the exterior, moved readily in the pan
Tip: Don't crowd the pot—overcrowding will steam the meatballs rather than brown them. Use medium-high heat to build a flavorful crust.
3
Sauté mushrooms and aromatics
- Reduce heat to medium.
- Add mushrooms to the pot and stir occasionally until they release their moisture and begin to caramelize, about 5–6 minutes.
- Add diced onion and sauté, stirring occasionally, until softened and translucent, about 4 minutes.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Add tomato paste and stir to coat everything, cooking for 1 minute to deepen the flavor.
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Ready when: Mushrooms have released their liquid and begun to color, onion is translucent, garlic is fragrant
Tip: Let the mushrooms brown a little in their own moisture; this concentrates their earthy flavor and adds depth to the sauce.
4
Deglaze and build the braising liquid
- Pour beef broth into the pot, scraping up any browned bits with a wooden spoon.
- Add the fresh thyme sprigs and bay leaf.
- Stir well, then gently nestle the browned meatballs back into the liquid (they should be mostly submerged or partially covered).
- Bring to a gentle simmer over medium heat.
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Ready when: Broth is at a gentle simmer with occasional small bubbles rising to the surface
Tip: Scrape the bottom of the pot thoroughly to incorporate the caramelized bits—they add rich, savory flavor to the sauce.
5
Braise the meatballsOven 160°F / 70°C
- Partially cover the pot (lid slightly ajar so steam can escape slowly) and simmer gently for 12–15 minutes.
- The meatballs should cook through and the sauce should reduce slightly.
- At the 12-minute mark, pierce one meatball with a knife; it should be cooked through (no pink in the center, internal temperature around 160°F / 71°C).
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Ready when: Meatballs are cooked through and tender; internal temperature reaches 160°F (71°C); sauce is gently simmering
Tip: Keep the heat at a gentle simmer to prevent the meatballs from breaking apart or the sauce from reducing too quickly and becoming too concentrated.
6
Finish the sauce with sour cream
- Remove the pot from heat.
- Discard the fresh thyme sprigs and bay leaf.
- In a small bowl, whisk together sour cream and Dijon mustard until smooth.
- Slowly whisk this mixture into the pot, stirring constantly to incorporate it evenly and prevent curdling.
- The sauce should become silky and pale.
- Stir in fresh lemon juice.
- Taste and adjust salt and pepper as needed.
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Ready when: Sour cream is fully incorporated; sauce is smooth, creamy, and pale; no visible lumps
Tip: Always remove the pot from heat before adding sour cream and whisk slowly to prevent it from curdling. The acid from the lemon juice brightens the rich, creamy sauce.
7
Plate and serve
- Ladle the meatballs and cream sauce into shallow bowls.
- Garnish with fresh chopped parsley if desired.
- Serve hot alongside egg noodles, buttered boiled potatoes, creamy mashed potatoes, or crusty bread to soak up the sauce.
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Tip: Serve immediately while the sauce is still hot and silky. If the sauce sits, it will thicken as it cools; reheat gently and add a splash of broth or water if needed.

Good to know

Tips

For deeper browning and a more developed flavor, brown the meatballs a day ahead, chill them, and then gently reheat them in the pot with the remaining ingredients. This also makes the dish easier to finish the next day.
If your sour cream is very cold from the refrigerator, let it sit at room temperature for 10 minutes before whisking—cold sour cream is more prone to curdling.
To make the dish thicker and more stew-like, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water, then stir the slurry into the sauce just before adding the sour cream. Simmer for 1 minute to thicken.
Serve with a bright, acidic side like a quick pickle or a tart lingonberry jam (a traditional Swedish condiment) to cut through the richness of the cream sauce.

Make ahead

You can form the meatballs up to 12 hours ahead and refrigerate them on a parchment-lined tray, covered. Bring them to room temperature for 10 minutes before browning. The finished dish keeps well—store leftover meatballs and sauce together in an airtight container in the refrigerator for up to 3 days.

Storage & reheating

Room temperature: not recommended. Refrigerator (3–4 days): store in an airtight container and reheat gently over medium-low heat, stirring often and adding a splash of broth or water to thin the sauce if needed. Freezer (up to 3 months): freeze the cooled meatballs and sauce together in a freezer-safe container or zip-lock bag. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Substitutions

ground pork, about 80/20 lean-to-fat ratio → ground beef (80/20 lean-to-fat). Use the same weight; the dish will have a deeper, beefier flavor. Reduce the simmering time by 1–2 minutes if using beef.
sour cream, full-fat → crème fraîche or Greek yogurt (full-fat). Either substitute works for a slightly tangier sauce. If using yogurt, whisk it with 1 tablespoon of cornstarch to stabilize it and prevent curdling.
cremini or button mushrooms → cremini mixed with oyster mushrooms, or cremini mixed with fresh dill instead of thyme. Use the same total weight. Oyster mushrooms are more delicate and cook faster; add them in the last 5 minutes of braising.
unsalted beef broth → vegetable or chicken broth. Use the same amount for a lighter flavor. The sauce will be less savory but still excellent.