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Dad's Swedish Meatballs Recipe

Dad's Swedish Meatballs Recipe

My father used to make these tender meatballs every year for Christmas when I was a kid. Now I carry on the tradition, and everyone still loves them.
TOTAL TIME: Prep: 30 min. Cook: 35 min. YIELD:6 servings

Ingredients

  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1 cup soft bread crumbs
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/4 cup butter, cubed
  • DILL CREAM SAUCE:
  • 2 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 1 cup beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon dill seed

Directions

  • 1. In a large bowl, combine the first seven ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, cook meatballs in butter in batches until a thermometer reads 160°. Remove and keep warm.
  • 2. In a small bowl, combine the sauce ingredients until blended. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meatballs. Yield: 6 servings.

Nutritional Facts

3 each: 465 calories, 37g fat (20g saturated fat), 175mg cholesterol, 1146mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 24g protein.

Reviews for Dad's Swedish Meatballs

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MY REVIEW
uut4690
Reviewed Jan. 8, 2018

"Everyone enjoyed these. I browned in a very small amount of oil and butter. Then cooked in the oven at 350 degrees for about 25 minutes. Then I put in my crockpot to keep warm. I'll prepare again."

MY REVIEW
Carol
Reviewed Jan. 11, 2017

"Although I haven't tried this, I can tell it's going to be a great recipe. I have one that only differs in three small ways. Rather than adding 1/2 lb ground pork, mine uses 1/4 lb ground pork, and 1/4 lb ground veal added to the beef, and they are ground together and/or mixed in a mixer. The gravy also calls for 2 T instant coffee and no dill seed. I don't know if any of these issues make a difference but I can see these recipes "merging" very easily to make wonderful Swedish Meatballs. I think the coffee adds something nothing else can, as I can see the dill seed adding it's own flavor, which would be very Scandinavian and wonderful."

MY REVIEW
Laylay0308
Reviewed Mar. 24, 2016

"I have been making this recipe for several years. It is great for a good family comfort meal. It has so much flavor! I serve mine over thick egg noodles."

MY REVIEW
jeanc1
Reviewed Feb. 24, 2014

"Looked a long time for swedish meat Balls these are the best I ever made. Definetly will make again. We eat ours over steamed white rice Jean Kulpmont, PA"

MY REVIEW
theresahill
Reviewed Sep. 22, 2013

"Great recipe! My family loved the flavor and I love the quickness of making the dinner."

MY REVIEW
Debiana
Reviewed Aug. 9, 2013

"These were excellent!!! I too, baked the meatballs instead of frying (350 degree oven for 20 mins, turning once). Will definately be making these again!"

MY REVIEW
DawnLockhart
Reviewed Feb. 28, 2013

"Delicious!"

MY REVIEW
Saskie73
Reviewed Oct. 18, 2012

"I haven't made this specific recipe but have one from the Taste of Home site that is virtually identical, other than this one does not call for an extra step of sauteing the onions first. As another reviewer has done, I used all beef (can't get ground pork from my local grocery store) and started to use half and half instead of cream. There is NO difference in taste and richness with the sauce with the half and half, which obviously is less fat and fewer calories than heavy cream. I like to make the meatballs ahead and freeze them in packages for a really fast prep. Just put the frozen meatballs in the dish, make the sauce and add 15 minutes to the cooking time."

MY REVIEW
suzyminicooper
Reviewed Sep. 11, 2012

"These are absolutely delicious! We are not crazy about onions so I omitted them and substituted some garlic salt. I also baked them in a 350 convection oven for 15 min. and they turned out great. Thanks for this excellent recipe : - )"

MY REVIEW
Shalan1234
Reviewed Dec. 22, 2011

"My entire family, including my picky 11 year old son, loved this recipe!! That is rare in our house--and everyone wanted more...and more. It is really nice if you prepare it in a cast iron skillet so it browns really well. Outstanding flavor!"

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