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

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4.5 33 37
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Mom fixed these meatballs for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES: 6 servings


  • 3/4 cup seasoned bread crumbs
  • 1 medium onion, chopped
  • 2 large eggs, lightly beaten
  • 1/3 cup minced fresh parsley
  • 1 teaspoon coarsely ground pepper
  • 3/4 teaspoon salt
  • 2 pounds ground beef
  • GRAVY:
  • 1/2 cup all-purpose flour
  • 2-3/4 cups 2% milk
  • 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon coarsely ground pepper
  • 3/4 teaspoon salt
  • 1 package (16 ounces) egg noodles
  • 1/4 cup butter, cubed
  • 1/4 cup minced fresh parsley

Nutritional Facts

6 meatballs with 1-3/4 cups noodles and about 1/3 cup sauce: 837 calories, 33g fat (14g saturated fat), 256mg cholesterol, 1744mg sodium, 82g carbohydrate (10g sugars, 4g fiber), 50g protein.


  1. In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.
  2. For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
  3. Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
  4. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley. Yield: 6 servings.
Originally published as Mom’s Swedish Meatballs in Taste of Home February/March 2013

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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1happyGigi User ID: 8544732 264057
Reviewed Mar. 29, 2017

"Very good recipe. I gave 4 stars because I thought it had too much salt. Next time I'll cut the salt a great deal and use a low sodium stock."

pschube User ID: 2658481 263264
Reviewed Mar. 9, 2017

"Delicious! I don't care if it considered Swedish or not. I will make this again!"

Pattibock User ID: 2439042 256701
Reviewed Nov. 12, 2016

"I would not make this again. Very lumpy as written. Had to strain and then thicken with a roux. Sounded great, but was not."

lizzitish User ID: 1974656 256380
Reviewed Nov. 4, 2016

"This was good as a meatball with gravy, but unless you put the spices, nutmeg and allspice, you cannot consider these swedish meatballs. They are just meatballs in gravy. If you are really interested in swedish meatballs, try Alton Brown's recipe. Scrumptious!"

Dilli User ID: 7204156 256379
Reviewed Nov. 4, 2016

"Great recipe with one tiny addition. I added 1/4 tsp nutmeg."

I_Fortuna User ID: 8342880 245521
Reviewed Mar. 16, 2016

"Although this is a good basic recipe, I add coffee to the gravy to make this an exceptional meatball. This is the Swedish way that I was taught when young. Onions should be confined to the gravy and not the meatball.

I use Better Than Bouillon beef paste instead of canned broth or granules. It has a more natural flavor as it is made from real beef. They also make a vegetarian broth so these could be made with tofu. Freeze the tofu first then thaw to make the texture more like meat. : )"

lafaust1973 User ID: 4714088 244412
Reviewed Feb. 24, 2016

"This was sooo good my whole family (even the kids!) lived it. I used to make Alton Brown's Swedish meatballs but we like this more! Will be my go to from now on, thanks for posting!"

lilmiss60 User ID: 5067111 236791
Reviewed Nov. 5, 2015

"I always thought Swedish meatballs were creamy. No matter, I'm going to make this for Sunday night dinner."

KittieCatt User ID: 6154720 235416
Reviewed Oct. 22, 2015

"This sounds sooo delicious, but after reading the nutritional info - I'll try to lighten it up a bit (in order to suit our personal needs) by using 96/4% ground sirloin, low sodium beef broth, and "No Yolks" egg noodles. This might make a tiny bit of difference, but lets face it.... it's not as though we'll be eating this lovely meal every week. I plan to make it this coming weekend, and I'm sure that we'll love it."

meilly2002 User ID: 7141080 222324
Reviewed Mar. 8, 2015

"To save time, I went to Costco and purchased a bag of meatballs. Heated them in the over at 400 degrees and used the drippings from there. I love this recipe!! Very easy to make and doesn't take long to cook."

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