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Swedish Meatballs

 Swedish Meatballs
I can still remember how happy it made my mom to cook something special for a family gathering. My parents were ranchers all their lives, so almost every main dish featured beef. This is Mom's recipe for tender Swedish meatballs with a thick savory gravy. -Donna Hanson, Lusk, Wyoming
8-10 ServingsPrep: 30 min. Bake: 1 hour


  • 4 eggs
  • 1 cup milk
  • 8 slices white bread, torn
  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/4 cup finely chopped onion
  • 4 teaspoons baking powder
  • 1 to 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons shortening
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 can (12 ounces) evaporated milk
  • Minced fresh parsley


  • In a large bowl, beat eggs and milk. Add bread; mix gently and let
  • stand for 5 minutes. Add beef, onion, baking powder, salt and
  • pepper; mix well (mixture will be soft). Shape into 1-in. balls.
  • In a large skillet, brown meatballs, a few at a time, in shortening.
  • Place in an ungreased 3-qt. baking dish. In a bowl, stir soups and
  • milk until smooth; pour over meatballs. Bake, uncovered, at 350°
  • for 1 hour. Sprinkle with parsley. Yield: 8-10 servings.

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Swedish Meatballs (continued)

Nutritional Facts: 1 serving (1 each) equals 399 calories, 23 g fat (9 g saturated fat), 164 mg cholesterol, 1,065 mg sodium, 20 g carbohydrate, 1 g fiber, 27 g protein.