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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


  • 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
  • 2 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 1 cup beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon dill seed


  • 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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Carol User ID: 8983247 259520
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."

Laylay0308 User ID: 8301362 245933
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."

jeanc1 User ID: 6916609 145861
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"

theresahill User ID: 6140480 145025
Reviewed Sep. 22, 2013

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

Debiana User ID: 1536180 160623
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!"

DawnLockhart User ID: 3466471 161355
Reviewed Feb. 28, 2013


Saskie73 User ID: 286772 161106
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."

suzyminicooper User ID: 6212546 166722
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 : - )"

Shalan1234 User ID: 1092954 92395
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!"

Charelene User ID: 4546483 160621
Reviewed Oct. 21, 2011

"Moist, delicious. Definitely saving recipe and will make again -- throw out the old meatball recipes. I used all beef, and half & half since I did not have ground pork or cream. I used some older soft bread, used a grater and easy quick soft fread crumbs! I baked them in the oven @ 350 for about 20 minutes, turning once. These will be easy to make ahead, freeze, reheat when making gravy and serve! Fantastic swedish meatballs."

debmansur User ID: 1542916 161104
Reviewed Sep. 25, 2011

"I loved this recipe and so did my husband. The only thing I added was some Kitchen Bouquet browning sauce to the gravy. My husband really loved it and we're having it for dinner again!"

rockinrobynski User ID: 6021516 166721
Reviewed Aug. 30, 2011

"So nummy! I only made the gravy and used frozen meatballs and served over noodles. My husband is a picky eater and he said it was by far the best meal I've made in a long time."

lamcneal User ID: 1545878 160238
Reviewed Aug. 13, 2011

"My 12 year old daughter asks me to make these almost every week- love them!"

JillAndLea User ID: 1675407 145860
Reviewed Jul. 6, 2011

"Delicious. But I agree with one of the other reviewers to leave out the salt. The first time I made it, I needed to drink a gallon of water afterwards. :) I leave out the salt in the meatballs and sauce; since I use salted butter and canned broth, it is find without it. So delicious!!"

Coleyshew User ID: 4582241 160619
Reviewed Jan. 2, 2011

"I've made this recipe several times. It's my go to recipe when my family wants swedish meatballs!"

Stacey4 User ID: 2823471 160237
Reviewed Nov. 30, 2010

"I love this recipe. I often use the sauce recipe and use frozen meatballs. I didn't think the sauce was too salty, it always turns out perfect for me"

keverwann User ID: 1807985 160616
Reviewed Nov. 28, 2009

"These were good. I used only beef and substituted old fashioned oats for the bread crumbs. The only thing I would change would be to slightly increase the nutmeg in the meatballs and omit the salt in the sauce; it was too salty. Other than that, these were good over egg noodles."

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