Classic Swedish Meatballs Recipe
Classic Swedish Meatballs Recipe photo by Taste of Home

Classic Swedish Meatballs Recipe

Read Reviews
4.5 7 8
Publisher Photo
I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty.

More Meatball Recipes »


TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:14 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 14 servings

Ingredients

  • 2/3 cup plus 1 cup evaporated milk, divided
  • 2/3 cup chopped onion
  • 1/4 cup fine dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • Dash pepper
  • 1 pound lean ground beef (90% lean)
  • 2 teaspoons butter
  • 1 cup boiling water
  • 2 teaspoons beef bouillon granules
  • 1/2 cup cold water
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • Hot cooked egg noodles

Nutritional Facts

1 serving (3 each) equals 130 calories, 6 g fat (4 g saturated fat), 33 mg cholesterol, 297 mg sodium, 8 g carbohydrate, trace fiber, 10 g protein.

Directions

  1. Combine 2/3 cup evaporated milk with the next five ingredients. Add beef; mix lightly. Refrigerate.
  2. With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes.
  3. Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens.
  4. Return meatballs to skillet. Stir in lemon juice. Serve with hot cooked egg noodles. Yield: 3-1/2 dozen.
Originally published as Swedish Meatballs in Country December/January 1990, p49

Reviews for Classic Swedish Meatballs

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 4, 2015

"Really good, I used lamb instead of beef my husband devoured them"

MY REVIEW
Reviewed Dec. 30, 2014

"Very good , made them for a party and everyone loved them ."

MY REVIEW
Reviewed Sep. 11, 2012

"My boyfriend really enjoyed this, and I liked it as well. I think I just don't care for the taste, not the recipe."

MY REVIEW
Reviewed May. 11, 2012

"This is like my 8th time making this recipe. My fiancee Sam LOVES this recipe!!! BUT truth be told, Him and I had been drinkin a lil wine and I messed up the recipe a lil.... Just know that if you brown the meatballs completely and forget to add the bouilon cubes and then remove the meatballs and mix the flour with the liquids... let it boil down, to thicken and then add meatballs, noodles and sprinkle with lemon. Still the MOST FANTABULOUS recipe ever.. even when you mess up because you're having a good time with your family and you lost track of time. Thank you for this...and the added smiles =))"

MY REVIEW
Reviewed Jan. 27, 2012

"This recipe is awesome!! My Sam loves it!! This is the second time I made this.. but this time, instead of just buttering the noodles and sprinkle them w/ poppy seed... once I drain the noodles, I put them in a hit pan of already melted butter, let them fry up a little and then add poppy seed and sprinkle with parm and parsley.Yum =) I even had to take a picture of it!!"

Loading Image