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Mom's Swedish Meatballs Recipe

Mom's Swedish Meatballs Recipe

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. YIELD:6 servings

Ingredients

  • 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
  • NOODLES:
  • 1 package (16 ounces) egg noodles
  • 1/4 cup butter, cubed
  • 1/4 cup minced fresh parsley

Directions

  • 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.

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.

Reviews for Mom's Swedish Meatballs

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MY REVIEW
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."

MY REVIEW
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!"

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

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

MY REVIEW
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. : )"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
JenniSchulzDC User ID: 7735283 188420
Reviewed Aug. 25, 2014

"Absolutely delicious! Only difference I would make is halving the recipe next time as it's only my husband and me in our house right now."

MY REVIEW
smessner1582 User ID: 7733204 196040
Reviewed Mar. 25, 2014

"This has become a family favorite of ours. Most of the time there aren't enough drippings-just add a couple pats of butter. You just need to make a roux to thicken the sauce. Also, I use beef bouillon instead of spending the money on consomme. We love these!!!"

MY REVIEW
mandyleigh86 User ID: 7598689 196038
Reviewed Mar. 12, 2014

"I gave this 4 stars because it really was delicious, but I have made this twice following the recipe exactly and both times the gravy was clumpy. The meatballs left hardly any drippings to work with, they fall apart a bit from the onions, and very time consuming. I will make it again but I may try frozen meatballs next time just to save time"

MY REVIEW
Timbergurl1 User ID: 4047214 198783
Reviewed Feb. 2, 2014

"Delicious. My picky eaters devoured it and the leftovers! I will be making this again...and again!"

MY REVIEW
jefollen User ID: 5294373 198421
Reviewed Jan. 28, 2014

"Dish had a nice flavor but feel is too salty and would recommend leaving out additional salt in recipe. Also, my meatballs didn't hold up well in sauce however I used ground sirloin so maybe not enough fat in meat to hold altogether.. Fair but won't be making again."

MY REVIEW
tiger976 User ID: 5773271 119502
Reviewed Jan. 21, 2014

"Good, not fantastic. I had the same problems as other reviewers. I had to add cornstarch to thicken the gravy and had to add butter to the pan-not enough grease left over from the meatballs. Good enough for leftovers tomorrow but I won't be making this again."

MY REVIEW
YellowbirdWY1 User ID: 7236692 198782
Reviewed Jan. 16, 2014

"Shared these as leftovers with a friend and she loved them so much she called to get my recipe later that day."

MY REVIEW
rahlala User ID: 6860738 140782
Reviewed Dec. 6, 2013

"This is seriously delicious! My whole family loved it....especially my picky husband! Thank you!!"

MY REVIEW
bjsilve0 User ID: 172187 198419
Reviewed Aug. 1, 2013

"Great! I used lean beef so had to melt butter in the pan to make the gravy. The flavor was wonderful. I skipped the noodles and used them as a hors d'oeuvre."

MY REVIEW
Kools01 User ID: 1433384 119500
Reviewed May. 9, 2013

"Loved this and very easy. I made the meatballs ahead of time and froze them so I had them ready to go when I made the recipe the following week. Used ground sirloin to cut down on fat. Next time I will need to add melted butter with flour to make the roux because it lumped up and I had to use my emulsifier to get the lumps out. Didn't have fat from the meat (can't add cold liquid to flour)."

MY REVIEW
blue_eyes998 User ID: 5762850 198781
Reviewed May. 6, 2013

"This was simple and delicious. I admit I used frozen meatballs and just used some canola oil instead of drippings to save some time.."

MY REVIEW
laceyv User ID: 6540869 184357
Reviewed Apr. 24, 2013

"Wow, really good and easy to make! My only problem was that the sauce didn't thicken like it should have. I added a little cornstartch and that helped."

MY REVIEW
linda chew User ID: 5716163 213496
Reviewed Mar. 14, 2013

"Didn't have enough drippings from ground beef to make gravy. Gravy was too thin but good anyway."

MY REVIEW
jesboc User ID: 6580965 140779
Reviewed Mar. 13, 2013

"Best Swedish Meatballs I ever tasted. I'm a new cook at shocked that the Beef consume cost $2.00 per can though!"

MY REVIEW
hhoney916 User ID: 2871365 198778
Reviewed Mar. 6, 2013

"I have been looking for a good Swedish Meatball recipe and saw this one. No substitutions needed. If looking for beef consomme it is in the soup aisle next to all the other Campbell soups. It makes it richer than using just beef broth."

MY REVIEW
aug2295 User ID: 4631582 196037
Reviewed Feb. 25, 2013

"This was tasty and pretty easy, but seeing the calorie count, I'm not sure it was worth it."

MY REVIEW
HillyCOuntryGirl User ID: 4370423 123485
Reviewed Feb. 18, 2013

"This was so easy and so good my family loved it we will be having this again"

MY REVIEW
cariley User ID: 3871073 200435
Reviewed Feb. 13, 2013

"This was my second attempt at meatballs. They tasted ok, but alot of them fell apart after or during browning. I made them in batches in a 6.5 qt, dutch oven. I may not have squished the balls firmly enough, just not sure how compact they need to be. I thought the recipe was a little too oniony for my taste. I'll give it another shot sometime. I used beef broth because, oddly, I could not find consumme in my usually well stocked grocery store."

MY REVIEW
michelle2984 User ID: 5654072 184356
Reviewed Feb. 10, 2013 Edited Jul. 21, 2015

"This recipe was absolutely delicious, and i know it;s good when my husband goes for seconds. Don't use lean ground beef because it won't produce enough drippings and then the gravy will be clumpy."

MY REVIEW
zachsgirl91809 User ID: 4840057 190009
Reviewed Feb. 1, 2013

"Very good! I did half beef and pork for my meatballs. I also made the whole recipe for meatballs, and froze all but 10. I cut the recipe for the gravy in half and it was the perfect amount for just my husband and I with a little bit of leftovers."

MY REVIEW
bartim718 User ID: 670557 213495
Reviewed Jan. 31, 2013

"Very good!! I have been looking at recipes to use venison in. So I substituted venison for the beef in this recipe!! And WOW!!! is all my husband could say. :) I, too, had to add butter to the drippings becuase venison is very lean! Thank you for sharing this keeper!"

MY REVIEW
terryenn User ID: 7103415 152948
Reviewed Jan. 24, 2013

"This was so good!. I had to add 1/2 cup of butter to the skillet before adding the flour as my grounf beef was very lean and didn't render down much drippings. So easy and delicious! True comfort food."

MY REVIEW
pamdevone User ID: 3875916 125897
Reviewed Jan. 24, 2013

"This was absolutely delicious."

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Wine Pairings

Full-Bodied White Wine

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