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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


  • 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


  • 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

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.

Reviews for Mom’s Swedish Meatballs

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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. : )"

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!"

Reviewed Nov. 5, 2015

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

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."

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."

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."

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!!!"

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"

Reviewed Feb. 2, 2014

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

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."

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."

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."

Reviewed Dec. 6, 2013

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

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."

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)."

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.."

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."

Reviewed Mar. 14, 2013

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

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!"

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."

Reviewed Feb. 25, 2013

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

Reviewed Feb. 18, 2013

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

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."

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."

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."

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!"

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."

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.