Mom’s Swedish Meatballs
Mom fixed this Swedish meatball recipe 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
Ingredients
- 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
- NOODLES:
- 1 package (16 ounces) egg noodles
- 1/4 cup butter, cubed
- 1/4 cup minced fresh parsley
Reviews
Not very Swedish. Where’s the Allspice? And my Swedish grandma who emigrated here never had access to Worcestershire sauce! Nor did she have the time to make egg noodles. She served them with rice or mashed potatoes. Yummy!
Nice quick recipe, I omitted the Worcestershire because I don’t like it, was concerned it would be too bland but it was quite tasty. Think I’ll use mashed potato next time, thanks for the recipe
We thought this was great! Corona cooking limitations: I did not have canned consomme, so I used 4 beef bouillon cubes in 20 ounces of water. Did not have 1/3 c fresh parsley, so I used 2 Tablespoons of parsley flakes. Also- in response to comments - I added 1/2 tsp of allspice to the meatballs. Served with mashed potatoes (we are not fans of buttered noodles). Will definitely make this again!
I did change a few things: Used plain panko crumbs, one lb. of the meat was ground pork, used 2 cups of cream and 3/4 cup whole milk, added 1/2 tsp. each ground allspice and nutmeg, added 1 Tbsp. lingonberries to the gravy. Not big changes, just what I was use to growing up. Oh, and I added gravy master because my friend had to have “deep brown gravy”. These were better than my mom’s!
The best gravy and it is even better if you add a block Philadelphia Cream Cheese....lip smackin good!!!!
Rating the sauce only since I have a fool-proof tender and delicious meatball recipe already. I noticed that this recipe used canned consomme which is something I always keep in my pantry for quick onion gravies, onion soups, stroganoff sauces, etc. And, I had just not found a good Swedish meatball sauce that was packed with umami goodness until now. The meatballs were browned in an oil and butter combo. Instead of lower fat milk, I used a combo of evaporated milk blended with Mexican table cream. That mix makes cream gravies richer and they do not separate even with extended simmering. It only took approximately two cups of the dairy to have the perfect thickness for the gravy. I did add a pinch of allspice to gravy (there was also allspice and nutmeg in the meatballs themselves. I did not need to add any additional salt to the gravy - the consomme provided more than enough. The meatballs were then simmered until done in the sauce (approximately 10 mins) and then the dish was served over mashed potatoes with lingonberry jelly on the side. It was so delicious! It tasted like the famous IKEA Swedish meatballs but somehow even better. This will be the *only* gravy recipe that I use for now own.
I added garlic and used heavy in place of the milk. Very easy and quick to put together. Tasty!
FOR KAYLYN - a very Swedish boss of mine gave me his Swedish grandmother's recipe for meatballs. It had allspice but it also had a can of cream of mushroom soup for the gravy! He said you had to sing Swedish lullabies while cooking them and guess what? They were delicious!!
If there isn't generous amounts of Allspice then it isn't Swedish Meatballs. Whoever submitted this isn't Scandinavian.
I absolutely loved this recipe. So it is not authentic Swedish Meatballs - she did not claim it to be. Americanized versions of any recipe are not to be dismissed, they are delicious in their own right! Having said that, I will admit that I substituted 2/3 ground pork for the same amount of hamburger. I also used full cream in place of the milk. Delicious, and to American tastes, which is not a bad thing! Thank you for the recipe - it is very tasty!