Everyone loves a comforting Swedish meatball, and this Minnesota-style version gives the classic recipe a Midwestern twist. These meatballs are enriched with hearty wild rice and finished in a creamy, savory Greek yogurt sauce that yields a rich, tangy gravy perfect over mashed potatoes or egg noodles. The result is familiar, cozy, and just a little bit different — in the best way.

Growing up in Minnesota, Swedish meatballs showed up frequently at family gatherings and potlucks. Inspired by that tradition, this recipe blends ground pork and beef with cooked wild rice to add texture and a subtle nutty flavor. The sauce combines a simple roux with beef broth, cream, and Greek yogurt for a lighter, protein-rich alternative to sour cream-based gravies. It’s straightforward to prepare and scales well for company or weeknight meals.

What You Need & Why You Need It

• Ground meat: A mix of ground pork and 85% ground beef provides classic flavor and a balanced fat content.
• Cooked wild rice: Adds chew and Minnesota character. Canned or pre-cooked wild rice works for convenience.
• Panko breadcrumbs: Help bind the meatballs while keeping them light.
• Egg: Binds the meat and rice together so the meatballs hold their shape.
• Yellow onion and garlic: Grated onion and minced garlic provide savory base notes.
• Unsalted butter & all-purpose flour: Used to make a roux that thickens the sauce.
• Beef broth: Adds depth to the gravy.
• Heavy cream & Greek yogurt: Cream adds richness; Greek yogurt brings creaminess and tang with extra protein.
• Seasonings: Dried thyme, salt, black pepper and a pinch of ground clove lend the classic Swedish flavor profile.
• 3-tablespoon cookie scoop (optional): For evenly sized meatballs. A tablespoon or spoon also works.

How many meatballs does this recipe make?

Expect roughly 21–24 meatballs when using a 3-tablespoon scoop. You can adjust the amounts if you need a smaller or larger batch.

Can I use any type of meat?

Yes — you can substitute different ground meats to suit taste or dietary needs. The traditional texture and flavor come from using a blend of pork and beef, but turkey or chicken can be used for a leaner option.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Freeze portions for up to 3 months; thaw in the refrigerator before reheating gently on the stove.

What to Serve with Minnesota Swedish Meatballs

Mashed potatoes are the classic pairing and a perfect match for the sauce. Other excellent options include egg noodles, steamed rice, or roasted vegetables like broccoli or sautéed green beans. For lighter sides, try mashed cauliflower or a simple green salad.

Minnesota Swedish Meatballs Recipe

Rich, comforting, and packed with Midwestern character — these meatballs combine ground pork and beef with wild rice and simmer in a creamy, tangy Greek yogurt sauce. Serve over mashed potatoes for a satisfying main course.

Ingredients

• 1 lb. ground pork
• 1 lb. 85% ground beef
• 1 cup cooked wild rice (canned or prepared)
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground clove
• 2 large garlic cloves, minced
• 1/2 yellow onion, grated

Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1/4 cup heavy cream
• 1/3 cup 2% or 5% Greek yogurt

Instructions

1. In a large bowl, combine ground pork, ground beef, cooked wild rice, egg, panko, grated onion, minced garlic, dried thyme, salt, pepper, and ground clove. Mix thoroughly using a wooden spoon or your hands until well blended.
2. Heat a thin layer of olive oil in a large skillet over medium heat.
3. Use a 3-tablespoon scoop (or spoon) to portion the mixture and roll into balls. Place each ball in the skillet, leaving space between them. You should have about 21–24 meatballs.
4. Brown the meatballs on all sides, about 8 minutes total, turning carefully with tongs so they cook evenly without burning. Remove the browned meatballs and set them aside, leaving any rendered fat in the pan.
5. Lower the heat to medium, add the butter to the skillet, and melt. Whisk in the flour to form a roux and cook for about 1 minute.
6. Slowly whisk in the beef broth, heavy cream, and Greek yogurt until the sauce is smooth. Bring to a gentle simmer.
7. Return the meatballs to the skillet and gently turn them in the sauce to coat. Reduce heat to low and simmer for 5–10 minutes until the meatballs are cooked through and the sauce has thickened.
8. Serve the meatballs and sauce over mashed potatoes, egg noodles, or rice. Garnish with chopped parsley if desired.

Tips & Notes

• Yield: approximately 21–24 meatballs depending on size.
• If you don’t have a grater for the onion, a short pulse in a food processor works well.
• Nutrition figures are estimates and do not include side dishes like mashed potatoes.

Nutrition (per serving, approximate)

• Calories: 409 kcal
• Carbohydrates: 10 g
• Protein: 23 g
• Fat: 30 g
• Fiber: 1 g
• Sugar: 1 g

Nutrition information is an approximation and will vary with ingredient brands and portion sizes.

Photography credit: The Wooden Skillet