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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
  • Total Time
    Prep: 30 min. Cook: 40 min.
  • Makes
    6 servings

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

Directions

  • In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.
  • For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
  • Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
  • Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

Test Kitchen Tips
  • If you want a softer meatball, try using equal portions of pork and beef.
  • Feel free to omit the salt in the sauce if you're watching sodium levels.
  • Add a dash of nutmeg or allspice for a little extra flavor!
  • Nutrition Facts
    6 meatballs with 1-3/4 cups noodles and about 1/3 cup gravy: 837 calories, 33g fat (14g saturated fat), 256mg cholesterol, 1744mg sodium, 82g carbohydrate (10g sugars, 4g fiber), 50g protein.

    Reviews

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    Average Rating:
    • SANDRA
      Jun 16, 2020

      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!

    • Nancy
      Apr 29, 2020

      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

    • Jarm1958
      Apr 26, 2020

      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!

    • Kristine
      Mar 10, 2020

      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!

    • Donna
      Feb 23, 2020

      The best gravy and it is even better if you add a block Philadelphia Cream Cheese....lip smackin good!!!!

    • DiannePNW
      Dec 5, 2019

      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.

    • greatwithoutgluten
      Nov 25, 2019

      I added garlic and used heavy in place of the milk. Very easy and quick to put together. Tasty!

    • victoria
      Aug 3, 2019

      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!!

    • kaylyn
      Jul 11, 2019

      If there isn't generous amounts of Allspice then it isn't Swedish Meatballs. Whoever submitted this isn't Scandinavian.

    • Martha
      Dec 24, 2018

      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!