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Dad's Swedish Meatballs Recipe
Dad's Swedish Meatballs Recipe photo by Taste of Home

Dad's Swedish Meatballs Recipe

Publisher Photo
My father used to make these tender meatballs every year for Christmas when I was a kid. Now I carry on the tradition, and everyone still loves them.
TOTAL TIME: Prep: 30 min. Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 35 min.
MAKES: 6 servings

Ingredients

  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1 cup soft bread crumbs
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1/2 pound ground pork
  • 1/4 cup butter, cubed
  • DILL CREAM SAUCE:
  • 2 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 1 cup beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon dill seed

Nutritional Facts

1 serving (3 each) equals 465 calories, 37 g fat (20 g saturated fat), 175 mg cholesterol, 1,146 mg sodium, 9 g carbohydrate, 1 g fiber, 24 g protein.

Directions

  1. In a large bowl, combine the first seven ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, cook meatballs in butter in batches until a thermometer reads 160°. Remove and keep warm.
  2. In a small bowl, combine the sauce ingredients until blended. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meatballs. Yield: 6 servings.
Originally published as Dad's Swedish Meatballs in Taste of Home October/November 2006, p27

Nutritional Facts

1 serving (3 each) equals 465 calories, 37 g fat (20 g saturated fat), 175 mg cholesterol, 1,146 mg sodium, 9 g carbohydrate, 1 g fiber, 24 g protein.

Reviews for Dad's Swedish Meatballs

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (2)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 24, 2014

Looked a long time for swedish meat Balls these are the best I ever made. Definetly will make again. We eat ours over steamed white rice Jean Kulpmont, PA

MY REVIEW
Reviewed Sep. 22, 2013

Great recipe! My family loved the flavor and I love the quickness of making the dinner.

MY REVIEW
Reviewed Aug. 9, 2013

These were excellent!!! I too, baked the meatballs instead of frying (350 degree oven for 20 mins, turning once). Will definately be making these again!

MY REVIEW
Reviewed Feb. 28, 2013

Delicious!

MY REVIEW
Reviewed Oct. 18, 2012

I haven't made this specific recipe but have one from the Taste of Home site that is virtually identical, other than this one does not call for an extra step of sauteing the onions first. As another reviewer has done, I used all beef (can't get ground pork from my local grocery store) and started to use half and half instead of cream. There is NO difference in taste and richness with the sauce with the half and half, which obviously is less fat and fewer calories than heavy cream. I like to make the meatballs ahead and freeze them in packages for a really fast prep. Just put the frozen meatballs in the dish, make the sauce and add 15 minutes to the cooking time.

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