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

Mom’s Swedish Meatballs Recipe

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4.5 28
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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

1 serving equals 837 calories, 33 g fat (14 g saturated fat), 256 mg cholesterol, 1744 mg sodium, 82 g carbohydrate, 4 g fiber, 50 g 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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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."

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