Flavorful Swedish Meatballs Recipe

Flavorful Swedish Meatballs Recipe photo by Taste of Home

Read reviews (14)

Rate recipe

Our kids—Garrett, 10, and Heather, 5—love to roll the ground beef and pork mixture into these moist meatballs. We enjoy them prepared in a creamy gravy. But the frozen meatballs also are great additions to soups and stews, or to stir into spaghetti sauce and serve over pasta. —Stacy Thomas Anchorage, Alaska

This recipe is:

Contest Winning

[X]

Rate Flavorful Swedish Meatballs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Flavorful Swedish Meatballs Recipe

Prep: 20 min. Bake: 20 min.

Yield: 7 Servings

20 20 40

Ingredients

2 eggs, lightly beaten
1/4 cup ketchup
3/4 cup dry bread crumbs
2 tablespoons dried parsley flakes
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon chili powder
2 pounds ground beef
1 pound ground pork
ADDITIONAL INGREDIENTS (for each batch):
1 envelope brown gravy mix
1/2 cup sour cream
Dash each nutmeg and pepper
Hot cooked noodles

Directions

In a large bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-in. balls (about 6 dozen).
Place meatballs on greased racks in shallow baking pans. Bake at 400° for 20 minutes or until a thermometer reads 160°. Cool. Place about 35 meatballs into each freezer container. May be frozen for up to 3 months.
To prepare Swedish meatballs: Completely thaw in the refrigerator. In a large skillet, prepare gravy according to package directions. Add meatballs; cover and cook for 10 minutes or until heated through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve with noodles. Yield: 2 batches (35 meatballs per batch).

Originally published as Flavorful Swedish Meatballs in Quick Cooking January/February 2001, p27