Mom's Swedish Meatballs Recipe

4.5 50 41
Mom's Swedish Meatballs Recipe
Mom's Swedish Meatballs Recipe photo by Taste of Home
Publisher Photo

Mom's Swedish Meatballs Recipe

Read Reviews
4.5 50 41
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min.

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 six 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. Yield: 6 servings.

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!
  • Originally published as Mom’s Swedish Meatballs in Taste of Home February/March 2013

    Nutritional Facts

    6 meatballs with 1-3/4 cups noodles and about 1/3 cup sauce: 837 calories, 33g fat (14g saturated fat), 256mg cholesterol, 1744mg sodium, 82g carbohydrate (10g sugars, 4g fiber), 50g protein.

    • 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
    1. In a large bowl, combine the first six 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.
    2. 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.
    3. Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
    4. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley. Yield: 6 servings.

    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!
  • Originally published as Mom’s Swedish Meatballs in Taste of Home February/March 2013

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    Reviews forMom's Swedish Meatballs

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    MY REVIEW
    Lisa User ID: 9342123 278552
    Reviewed Dec. 1, 2017

    "Excellent flavor and meatball consistency. This was the first time I've made Swedish meatballs and my family loved it. I used 1 pound ground turkey and 1 pound ground beef, panko for the bread crumbs, and added 1 teaspoon ground minced garlic in the gravy."

    MY REVIEW
    bdgirl User ID: 8918981 277445
    Reviewed Nov. 8, 2017

    "Great recipe! My husband and boys loved it!! I have to keep making this for them now..thanks for sharing :)

    I made the following small adjustments:
    I carmelized the onion before adding to meatballs
    Added some nutmeg to the meatballs and sauce
    Added a little minced garlic to meatballs"

    MY REVIEW
    Psalm127-3 User ID: 7749892 277412
    Reviewed Nov. 8, 2017

    "first off: Daisy I don't know you, but I don't have to know you to know I love you. ANYONE who uses the word 'couth' is terrific in my book.

    my favorite place to eat Swedish Meatballs is in Stockholm Sweden with my favorite working travel partner in crime Linda.
    Swedish meatballs are distinct in flavor. they have&use warm spices in them that give a distinct flavor not mentioned in your recipe. also there in Stockholm my experience has been these meatballs are served with a delicate smooth mashed potato.
    to the poster~ tonight I'm making your meatball meal and I will post after making&dining on your recipe.
    right now-
    Marybeth, these meatballs are WONDERFUL. followed recipe to a tee even using my home grown fresh parsley.
    I didn't do noodles because my thoughts are mashed potatoes are in order in menu.
    but for the record (although to me this is not a Swedish meatballs recipe) THESE MEATBALLS/gravy etc are simply delicious."

    MY REVIEW
    katandalan User ID: 5391877 277417
    Reviewed Nov. 7, 2017

    "@diannevdv - your recipe sounds amazing, however, the measurements are missing. Could you provide allspice and nutmeg measurement? Can't send email so post here if you can. Thanks."

    MY REVIEW
    katandalan User ID: 5391877 277416
    Reviewed Nov. 7, 2017

    "@diannevdv - your recipe sounds amazing, however, the measurements are missing. Could you provide allspice and nutmeg measurement? Can't send email so post here if you can. Thanks."

    MY REVIEW
    katandalan User ID: 5391877 277415
    Reviewed Nov. 7, 2017

    "@diannevdv - your recipe sounds amazing, however, the measurements are missing. Could you send to [email protected]?"

    MY REVIEW
    Anne M. User ID: 9056630 277371
    Reviewed Nov. 6, 2017

    "Needs nutmeg in them."

    MY REVIEW
    daisy0909 User ID: 6444155 277366
    Reviewed Nov. 6, 2017

    "Janet, You have no couth. Wouldn't it have been much more pleasant if you stated you didn't care for the recipe and suggested Alton Browns'. Make a difference, not a negative comment."

    MY REVIEW
    diannevdv User ID: 7733207 277360
    Reviewed Nov. 6, 2017

    "These may be very good meatballs but they are NOT authentic Swedish meatballs!! First of all, there is NO Worcestershire sauce in Swedish meatballs. What makes Swedish meatballs authentic is the addition of nutmeg and allspice!! Onions yes, garlic, optional. You can save the garlic for Italian meatballs. Optional is to saute the onions in a little butter before adding to the mixture..... more flavor for the gravy,

    Also, Swedish meatballs are usually a mixture of ground beef and ground pork and ground veal. I use the beef and pork only. Below is how I make Swedish meatballs.
    Swedish Meatballs
    INGREDIENTS
    3/4 pound ground beef
    1/4 ground pork
    ? cup bread crumbs
    1 tablespoon parsley, chopped
    ? teaspoon ground allspice
    ? teaspoon ground nutmeg
    ? cup onion, finely chopped
    ? teaspoon garlic (optional)
    ? teaspoon Pepper
    ? teaspoon salt
    1 egg
    1 tbsp. olive oil
    5 tbsp. butter
    3 tbsp. flour
    2 cups beef broth
    1 cup heavy cream
    salt and pepper to taste
    INSTRUCTIONS
    In a medium sized bowl combine ground beef, bread crumbs, parsley, allspice, nutmeg, onion, garlic (optional), pepper, salt and egg. Mix until combined.
    Roll into 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil. Save the pan drippings as they add lots of flavor to the gravy.
    Add 4 Tablespoons butter and flour to drippings in the skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Bring to a simmer until sauce starts to thicken. Salt and pepper to taste.....maybe a little more nutmeg to taste (1/8 tsp) (optional).
    Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over noodles or rice."

    MY REVIEW
    WWJDASKHIM User ID: 5743485 277349
    Reviewed Nov. 6, 2017

    "Janet: obviously you must be a really bad cook. Maybe you used canned dog food instead of the correct ingredients? What a joke your review was."

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