Everyone loves a classic Swedish meatball, but these Minnesota Swedish Meatballs put a regional spin on the traditional favorite. Filled with tender wild rice and simmered in a creamy Greek yogurt sauce, they deliver a comforting, savory flavor that feels both familiar and fresh.
Growing up in Minnesota, Swedish meatballs were a staple at family gatherings and potlucks thanks to our strong Scandinavian heritage. While I love the classic recipe, I wanted to highlight a distinctly Minnesotan ingredient: wild rice. It adds hearty texture and a nutty note that complements the meat and sauce perfectly.
This recipe is straightforward and approachable. Below you’ll find what you need, how to prepare the meatballs, and tips for serving and storing leftovers.
What You Need & Why You Need It
- Ground meat: A mix of ground pork and 85% ground beef keeps the flavor balanced and classic.
- Cooked wild rice: Adds texture and a regional touch. Canned wild rice works for convenience.
- Panko bread crumbs: Help bind the meatballs and provide a light texture.
- Unsalted butter: Used to make the roux for the sauce.
- All-purpose flour: Thickens the sauce for a rich gravy.
- Beef broth: Adds savory depth to the sauce.
- Heavy cream: Contributes richness to the gravy.
- Greek yogurt (2% or 5%): A higher-protein swap for sour cream that brightens the sauce; skyr also works.
- 3-tablespoon cookie scoop: Makes even-sized meatballs quickly; a spoon will do the job too.
How many meatballs does this recipe make?
The recipe yields about 21–24 meatballs. Scale the ingredients up or down to make a larger or smaller batch.
Can I use any type of meat?
Yes. You can substitute other ground meats if you prefer, but the traditional texture and flavor come from a pork and beef combination.
Thermoworks
Thermapen
We recommend using a reliable meat thermometer when cooking meat to ensure safe internal temperatures and perfect doneness.
here’s a tip!
Use the large holes on a box grater to grate the onion for the meatball mixture. If you don’t have a grater, a food processor works well to finely chop the onion without large pieces.
Storage
Keep leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the oven.
What to Serve with Minnesota Swedish Meatballs
Mashed potatoes are the classic pairing and our top choice. For lighter options, serve the meatballs with cauliflower mash, buttered egg noodles, or steamed rice. Add a simple vegetable like sautéed green beans or roasted broccoli to round out the meal.
Minnesota Swedish Meatballs Recipe
Ingredients
- 1 lb. ground pork
- 1 lb. 85% ground beef
- 1 cup cooked wild rice (canned or cooked from dry)
- 1 large egg
- ½ cup panko bread crumbs
- 1 tsp dried thyme
- 1 tsp sea salt
- 1 tsp ground black pepper
- ¼ tsp ground clove
- 2 large garlic cloves, minced
- ½ yellow onion, grated
Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- ¼ cup heavy cream
- ⅓ cup Greek yogurt (2% or 5%)
Instructions
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Combine all meatball ingredients (except the olive oil) in a large mixing bowl. Mix thoroughly with a spoon or your hands until evenly combined.
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Heat olive oil in a large skillet over medium heat. Use a 3-tablespoon scoop or a spoon to portion the meat mixture and roll into even balls—about 21–24 total.
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Brown the meatballs on all sides, about 8 minutes total. Turn carefully with tongs to avoid breaking them. Remove browned meatballs and set aside, leaving the fat in the pan.
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Add butter to the skillet and melt. Sprinkle in flour and whisk to form a roux; cook for about 1 minute to remove the raw flour taste.
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Slowly whisk in beef broth, heavy cream, and Greek yogurt. Bring the sauce to a gentle simmer, stirring until smooth and slightly thickened.
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Return the meatballs to the skillet, spooning sauce over them. Reduce heat to low and simmer for 5–10 minutes until heated through and the sauce has thickened to your liking.
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Serve the meatballs and sauce over mashed potatoes, noodles, or rice. Garnish with fresh parsley if desired.
Tips & Notes
- Yields roughly 21–24 meatballs depending on size.
- Grating the onion keeps it fine and easy to incorporate; if you don’t have a grater, pulse in a food processor.
- Nutrition values are approximate and do not include side dishes like mashed potatoes.
Watch It
Nutrition
Nutrition information is an approximation and should be used as a guide.
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Photography by: The Wooden Skillet