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Flavorful Swedish Meatballs

 Flavorful Swedish Meatballs
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
12 ServingsPrep: 20 min. Bake: 20 min.


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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°.
  • In a large skillet, prepare gravy mix according to package

2 of 2

Flavorful Swedish Meatballs (continued)

Directions (continued)

  • directions. Add half of the 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 (6
  • servings each).