Flavorful Swedish Meatballs Recipe

5 20 26
Flavorful Swedish Meatballs Recipe
Flavorful Swedish Meatballs Recipe photo by Taste of Home
Publisher Photo

Flavorful Swedish Meatballs Recipe

Read Reviews
5 20 26
Publisher Photo
Our kids—Garrett, 10, and Heather, 5—love to roll the ground beef and pork mixture into these moist meatballs. We enjoy them prepared in a creamy gravy. But the frozen meatballs also are great additions to soups and stews, or to stir into spaghetti sauce and serve over pasta. —Stacy Thomas Anchorage, Alaska
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 eggs, slightly beaten
  • 1/4 cup ketchup
  • 3/4 cup dry bread crumbs
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 2 pounds ground beef
  • 1 pound ground pork
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 envelope brown gravy mix
  • 1/2 cup sour cream
  • Dash each nutmeg and pepper
  • Hot cooked noodles

Directions

In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-in. balls (about 6 dozen). Place in a single layer in ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for r 20 minutes or until no longer pink, turning often. Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.
To prepare Swedish meatballs: Completely thaw in the refrigerator. In a large skillet, prepare gravy according to package directions. Add meatballs; cover and cook for 10 minutes or until heated through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles. Yield: 2 batches (35 meatballs per batch).
Originally published as Flavorful Swedish Meatballs in Quick Cooking January/February 2001, p27

  • 2 eggs, slightly beaten
  • 1/4 cup ketchup
  • 3/4 cup dry bread crumbs
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 2 pounds ground beef
  • 1 pound ground pork
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 envelope brown gravy mix
  • 1/2 cup sour cream
  • Dash each nutmeg and pepper
  • Hot cooked noodles
  1. In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-in. balls (about 6 dozen). Place in a single layer in ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for r 20 minutes or until no longer pink, turning often. Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.
  2. To prepare Swedish meatballs: Completely thaw in the refrigerator. In a large skillet, prepare gravy according to package directions. Add meatballs; cover and cook for 10 minutes or until heated through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles. Yield: 2 batches (35 meatballs per batch).
Originally published as Flavorful Swedish Meatballs in Quick Cooking January/February 2001, p27

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Reviews forFlavorful Swedish Meatballs

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MY REVIEW
PrplMonky5 User ID: 6612040 263587
Reviewed Mar. 18, 2017

"Before my review, I'd like to state that these are called Swedish Meatballs... most of the Swedish Meatball recipes I know call for sour cream. Otherwise, this recipe is just meatballs and gravy. Kind of defeats the purpose of having Swedish Meatballs if you leave out the sour cream.

That being said, this was a decent recipe. There are other Swedish Meatball sauces I prefer over this one. I think it should have more pepper for one. I also felt that the gravy flavor was a bit overpowering. I used a separate meatball recipe for my meatballs, so I'm only rating the sauce. If I wanted something really quick, this is a good recipe. However, I'll most likely stick with my other recipes over this one."

MY REVIEW
Katowe1 User ID: 7617173 254011
Reviewed Sep. 12, 2016

"The meatballs were good but the next time I would forego the sour cream in the gravy. It gave it a different taste that I could have done without."

MY REVIEW
[email protected] User ID: 1665956 249640
Reviewed Jun. 20, 2016

"The meatballs were GREAT! Will be my new meatball recipe. The gravy, eh. We didn't care for the sour cream in it, so I'll just make regular brown gravy next time. Served with mashed potatoes and green peas."

MY REVIEW
glitterchatter User ID: 2651232 203978
Reviewed Nov. 15, 2014

"I thought the meatballs were tasty but "okay"; however, the guys in my family loved them, and our dinner guests requested the recipe and talked about the Swedish meatballs a week later. That's a good sign! Definitely? double the gravy."

MY REVIEW
ferryal User ID: 3337544 48014
Reviewed Jul. 7, 2014

"Please don't hate me for the changes I made. Used ready made frozen turkey meatballs! I sautéd 8 0z. package of sliced bella mushrooms with 1 clove of garlic. Removed them from the pan. Added 3 packets of Maccormick brown gravy or mushroom gravy to the pan & made it according to package directions. Added fresh nutmeg. once it came to a boil, added 16 frozen turkey meatballs and let it simmer for 15 min. Turned off the heat source & added 1 1/2 cups of light sour cream and served it over rice. absolutely fantastic and healthy! Thank you so much for sharing this recipe with all of us."

MY REVIEW
lovecooker User ID: 6249687 34566
Reviewed May. 12, 2014

"Just made this tonight. Had fun making the meatballs it was a first for me and my grandkids one of them 7 and one of them 6. This is really good however it was just kinda like a meatball stroganhoff. I will definitely make it again. I had alot of meatballs I kept some out so we can have meatball sandwiches tomorrow night."

MY REVIEW
tstreich User ID: 1042559 83586
Reviewed Jul. 11, 2013

"These were wonderful. I did only use ground beef. I agree with others and would double the gravy - so I used one envelope of brown gravy mix and one envelope of onion gravy mix. I left the sour cream at 1/2 cup, but would probably double next time. quick and easy and flavorful is fitting in the name."

MY REVIEW
FLZephyr User ID: 728094 34564
Reviewed Mar. 14, 2013

"This recipe was a HUGE hit with my family. Even my youngest daughter who is going through a picky phase loved it and asked for seconds! After reading some of the other reviews, I did double the sauce ingredients which worked out perfectly for us."

MY REVIEW
springbrookgoldenlover User ID: 2604503 29440
Reviewed Feb. 17, 2013

"AWESOME ! I will make these again. I would use 3pkgs. gravy with more sour cream for more sauce next time. I also added freeze dried chives...yumm!!"

MY REVIEW
YolKBrd User ID: 7074035 33823
Reviewed Jan. 6, 2013

"Lots of flavor. I added sautéd Crimini Mushrooms to the sauce. I used 1 & 1/2 packets of gravy mix and three meats: ground pork, beef and turkey.

My mom has been really picky in her Senior years and she said that this was great and that we should keep this in regular dinner rotation!"

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