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Mom’s Swedish Meatballs

 Mom’s Swedish Meatballs
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
6 ServingsPrep: 30 min. Cook: 40 min.


  • 3/4 cup seasoned bread crumbs
  • 1 medium onion, chopped
  • 2 eggs, lightly beaten
  • 1/3 cup minced fresh parsley
  • 1 teaspoon coarsely ground pepper
  • 3/4 teaspoon salt
  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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, brown meatballs in batches. Using a slotted

2 of 2

Mom’s Swedish Meatballs (continued)

Directions (continued)

  • spoon, remove to paper towels to drain, reserving drippings in pan.
  • For gravy, stir flour into drippings; cook and stir 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;
  • cook and stir for 2 minutes or until thickened.
  • Return meatballs to pan. Cook, uncovered, 15-20 minutes longer or
  • until meatballs are cooked through, stirring occasionally.
  • Meanwhile, cook noodles according to package directions. Drain; toss
  • with butter. Serve with meatball mixture; sprinkle with parsley.
  • Yield: 6 servings.
Nutritional Facts: 1 serving equals 837 calories, 33 g fat (14 g saturated fat), 256 mg cholesterol, 1,744 mg sodium, 82 g carbohydrate, 4 g fiber, 50 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.