Swedish Meatballs

Yes, make them fully through step 6, cool, and refrigerate for up to 3 days. Reheat gently over medium-low heat on the stovetop, stirring occasionally, for about 10 minutes until heated through. Do not boil or the sour cream may curdle.

Freeze the cooked meatballs and sauce together in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently over medium-low heat for 12–15 minutes, stirring often.

Adding sour cream to boiling broth, which causes it to curdle. Always remove the pan from high heat, let it cool slightly, and fold in the sour cream gently at a simmer, never a rolling boil.

Egg noodles, buttered mashed potatoes, or simple boiled potatoes are traditional. A side of lingonberry jam, fresh cucumber salad, or steamed peas rounds out the meal perfectly.

Brown the meatballs as directed in steps 1–2, then transfer to a slow cooker with the mushroom-onion mixture (sautéed first), broth, tomato paste, Worcestershire, and mustard. Cook on low for 4–5 hours or high for 2–3 hours. Stir in sour cream and cornstarch slurry in the last 30 minutes of cooking.

Reheat gently on the stovetop over medium-low heat for 10–12 minutes, stirring occasionally, until warmed through. Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not microwave—the sour cream sauce may separate.