Swedish Meatballs with Cucumber Salad Recipe is a Fast & Flavorful Weeknight Winner
Hearty meatballs cooked in a savory cream sauce and paired with a zesty salad is ready in just 30 minutes
When you’re hungry after a long day, nothing hits the spot like our Swedish meatballs with cucumber salad recipe. It’s a satisfying, warm comfort food dish, and it takes just 30 minutes from start to finish. Best of all, it’s so delicious! Italian-style turkey meatballs are cooked in a creamy, rich beef sauce flavored with Worcestershire. The sauce gets even more flavorful as the meatballs simmer in it, adding extra depth. Sprinkle the meatballs and sauce with dill sprigs before serving, and enjoy with our zingy cucumber salad for a perfect pairing.
Convenient pre-cooked meatballs make this dish a breeze to whip up. And it’s endlessly adaptable. To make it even heartier, add an 8-ounce package of sliced mushrooms to the skillet. You could also serve it over noodles or with a side of mashed potatoes. Cook along with our video and see how simple this Swedish meatballs with cucumber salad recipe is to make.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 Tbs. olive oil
- 1 Tbs. white vinegar
- 2 Tbs. chopped fresh dill + additional sprigs
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1 (12 oz.) seedless cucumber, thinly sliced
- 1/3 cup thinly sliced red onion
- 1 (12 oz.) pkg. refrigerated fully cooked Italian-style turkey meatballs
- 2 Tbs. butter
- 1 small onion, finely chopped
- 2 Tbs. all-purpose flour
- 1 (14.5 oz.) can lower-sodium beef broth
- 1/2 cup light cream
- 2 Tbs. Worcestershire sauce
Instructions
PrintIn medium bowl, combine oil, vinegar, 2 Tbs. chopped dill, salt and pepper; add cucumber and red onion. Toss until combined; cover and chill until ready to serve.
Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add meatballs; cook, turning occasionally, until browned, about 5 min.; transfer to plate.
In same skillet, heat butter over medium-low until melted. Add onion; cook, stirring often, until softened, 5–7 min. Add flour; cook 1 min. Stir in broth then cream and Worcestershire; add meatballs. Over medium, bring to boil; reduce heat to medium-low. Cover; cook, stirring occasionally, until flavors blend, 15–20 min. Garnish with dill sprigs. Serve with cucumber salad.
Nutrition
- Calories: 360 kcal
- Fat: 26 gram
- Saturated Fat: 8 gram
- Protein: 19 gram
- Carbohydrate: 17 gram
- Fiber: 2 gram
- Cholesterol: 75 mg
- Sugar: 5 gram
- Sodium: 880 mg
My Favorite Recipes
Conversation
All comments are subject to our Community Guidelines. Woman's World does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
