Best 7 My Moms Swedish Meatballs Recipes

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**Swedish Meatballs:**

Savor the delectable flavors of Sweden with these homemade Swedish meatballs, lovingly crafted from scratch using a blend of ground beef and pork. Immerse yourself in the rich history and tradition of Swedish cuisine as you embark on a culinary journey to create these tender and flavorful meatballs. Accompanied by a creamy sauce and a vibrant lingonberry jam, these meatballs are a symphony of textures and flavors that will delight your taste buds. This comprehensive guide features three variations of the classic recipe, including a traditional version, a gluten-free option, and a vegetarian alternative, ensuring that everyone can enjoy the joy of Swedish meatballs. Discover the culinary secrets of Sweden as you embark on this exciting cooking adventure.

Check out the recipes below so you can choose the best recipe for yourself!

SWEDISH MEATBALLS



Swedish Meatballs image

I can still remember how happy it made my mom to cook something special for a family gathering. My parents were ranchers all their lives, so almost every main dish featured beef. This is Mom's recipe for tender Swedish meatballs with a thick savory gravy. -Donna Hanson, Lusk, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8-10 servings.

Number Of Ingredients 13

4 eggs
1 cup milk
8 slices white bread, torn
2 pounds ground beef
1/4 cup finely chopped onion
4 teaspoons baking powder
1 to 2 teaspoons salt
1 teaspoon pepper
2 tablespoons shortening
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (12 ounces) evaporated milk
Minced fresh parsley

Steps:

  • In a large bowl, beat eggs and milk. Add bread; mix gently and let stand for 5 minutes. Add beef, onion, baking powder, salt and pepper; mix well (mixture will be soft). Shape into 1-in. balls. , In a large skillet, brown meatballs, a few at a time, in shortening. Place in an ungreased 3-qt. baking dish. In a bowl, stir soups and milk until smooth; pour over meatballs. Bake, uncovered, at 350° for 1 hour. Sprinkle with parsley.

Nutrition Facts : Calories 399 calories, Fat 23g fat (9g saturated fat), Cholesterol 164mg cholesterol, Sodium 1065mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.

MOM'S SWEDISH MEATBALLS



Mom's Swedish Meatballs image

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

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 18

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

Steps:

  • 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.

Nutrition Facts : Calories 837 calories, Fat 33g fat (14g saturated fat), Cholesterol 256mg cholesterol, Sodium 1744mg sodium, Carbohydrate 82g carbohydrate (10g sugars, Fiber 4g fiber), Protein 50g protein.

MOM'S SWEDISH MEATBALLS



Mom's Swedish Meatballs image

My Mom's Swedish Meatballs is a tried and true family recipe that's easy to make and incredibly flavorful with a delicious gravy!

Provided by Tracy

Categories     Main Course

Time 1h5m

Number Of Ingredients 16

3/4 lbs ground beef
1/2 lb ground lamb or venison (see notes)
1/4 lb ground mild pork
1 1/2 cup soft bread crumbs, cubed
1/3 cup onion, minced
1 egg
1/4 cup fresh parsley, minced
1/4 - 1/3 cup milk (2% or 1%)
1 tablespoon salted butter
1 1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
pinch ground nutmeg
2 cups beef stock
4 tablespoons all purpose flour
2 tablespoons salted butter
1 teaspoon instant coffee

Steps:

  • Pre-heat oven to 325 degrees.
  • Melt 1 tablespoon of butter in a sauté pan. Add onion and cook for 2-3 minutes until onions are soft. Add to a large bowl.
  • Add bread crumbs to a medium sized bowl. Add milk, starting with 1/4 cup - just enough to wet all of the bread.
  • Add meats to large bowl with onions and add the parsley, egg, salt, ginger, and nutmeg. Mix well and then add the milk soaked bread crumbs. If there is any extra milk in the bowl with the bread, do not add.
  • Add meat mixture to fridge for at least 15 minutes, this will help with shaping the meatballs.
  • Shape meat into 2 - 3ish inch meatballs and add to a rimmed baking sheet. Don't worry about crowding.
  • Bake for 30 minutes.
  • Once meatballs are done, remove meatballs with tongs and add to a plate or bowl. Then use a spatula to scrape all of the drippings from the pan into a large pot or dutch oven.
  • Heat pot to medium and add 2 tablespoons of butter to the meatball drippings. Add flour and mix flour and butter to create a roux.
  • Slowly add beef broth, mixing roux with it as it's added until all the broth is incorporated.
  • Add the meatballs back to pan and let simmer on medium low for 15-20 minutes.
  • Serve over noodles, rice, or whatever you'd like!

Nutrition Facts : Calories 144 kcal, Carbohydrate 9 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 32 mg, Sodium 334 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MUM'S SWEDISH MEATBALLS



Mum's Swedish Meatballs image

Delicious meatballs covered in a fantastic gravy flavored with sherry. This is the dinner most requested by my children on special occasions. Serve with rice.

Provided by Love2BMum

Categories     World Cuisine Recipes     European     Scandinavian

Time 55m

Yield 8

Number Of Ingredients 18

3 tablespoons butter
1 onion, chopped
2 slices bread, cubed
1 (12 fluid ounce) can evaporated milk, divided
1 ½ pounds ground beef
½ pound ground pork
2 eggs
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon lemon pepper
¼ teaspoon ground black pepper
2 tablespoons olive oil, or as needed
4 cups beef stock
¼ cup all-purpose flour
¼ cup sherry

Steps:

  • Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
  • Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
  • Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
  • Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
  • Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.

Nutrition Facts : Calories 458.2 calories, Carbohydrate 16.5 g, Cholesterol 142.2 mg, Fat 30.7 g, Fiber 0.9 g, Protein 27 g, SaturatedFat 12.8 g, Sodium 655.9 mg, Sugar 7.8 g

MOM'S SWEDISH MEATBALLS



Mom's Swedish Meatballs image

This recipe is such comfort food for me. It reminds me of being little and my mom making this; it's creamy and delicious on the egg noodles!

Provided by Midwest Maven

Categories     Veal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1 teaspoon instant minced onion
1 egg
2 slices white bread, no crusts
1 dash salt and pepper (for meatballs)
1 1/2 tablespoons oil
1 1/2 tablespoons margarine
3 tablespoons flour
1 quart half-and-half
1 teaspoon Gravy Master or 1 teaspoon Kitchen Bouquet
salt and pepper (for sauce)
12 ounces wide egg noodles

Steps:

  • Mix beef, pork, and veal together in a bowl with the onions, egg, white bread broken up into small pieces, and sprinkling of salt and pepper.
  • Roll into balls about the size of a golf ball or a little smaller.
  • Saute meatballs in melted margarine and the oil until browned.
  • Remove meatballs from the pan and set aside.
  • Add flour to the grease in the pan(to make a roux) and stir constantly for 30-60 seconds.
  • Add 1/2 of the carton of half and half, the gravy master, and salt and pepper to taste.
  • Stir until it starts to thicken, and then add meatballs back to the pan.
  • Simmer on low for 40 minutes.
  • As it thickens more, you can add the rest of the half and half as needed. (I usually end up adding the rest little by little because I like it saucey and because some of the sauce cooks away while simmering.).
  • Re-season with salt and pepper to your taste, before serving on top of cooked egg noodles. Enjoy!

MOM'S SWEDISH MEATBALLS RECIPE



Mom's Swedish Meatballs Recipe image

This is a fabulous classic way to make Swedish meatballs with fresh ingredients. Making a roux with the meat drippings creates a wonderfully rich gravy. We loved the addition of consomme. It really packed in a lot of flavor. The meatballs are seasoned perfectly and cook down into the gravy. Pouring the meatballs and gravy over...

Provided by Marybeth Mank

Categories     Beef

Time 40m

Number Of Ingredients 19

MEATBALLS
3 lb ground beef
1 white onion, diced
2 eggs, lightly beaten
1 c seasoned dry bread crumbs
1/2 c fresh chopped flat-leaf parsley
2 tsp coarse ground salt
1 tsp coarse ground pepper
GRAVY
4 Tbsp all-purpose flour
2 can(s) beef consomme (10.5 oz each)
1 Tbsp Worcestershire sauce
2 c milk
1 tsp coarse ground salt
1 tsp coarse ground pepper
SERVING/PLATING
12 oz medium egg noodles, cooked according to directions
1/4 c butter
3 Tbsp fresh chopped flat-leaf parsley

Steps:

  • 1. Place a large nonstick frying pan over medium-high heat. While the pan is heating, thoroughly mix together ground beef, diced onion, eggs, bread crumbs, parsley, salt, and pepper. Form mixture into 3/4- to 1-inch meatballs.
  • 2. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to a heatproof plate. Leave drippings in pan.
  • 3. Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown.
  • 4. Slowly whisk in consomme and Worcestershire. Add milk, salt, and pepper while whisking constantly to prevent lumps.
  • 5. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken.
  • 6. Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.
  • 7. Toss hot cooked egg noodles with butter to coat.
  • 8. Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.

MY MOM'S SWEDISH MEATBALLS



My Mom's Swedish Meatballs image

My Mom was famous for her Swedish meatballs. I remember when she stood in her kitchen making thousands of them for a priest's anniversay party, he had requested them, back in the 70s. Then she drove them 200 miles to the rectory. Lordy, she had great faith. Or maybe she thought she'd go to hell if she had said, "No!" I would...

Provided by Bonnie Beck

Categories     Meat Appetizers

Time 1h30m

Number Of Ingredients 13

1/2 c brown onion, i use texas sweet
1/2 c butter
2 exlarge eggs
4 exlarge egg yolks
1 lb sirloin, ground twice
1/2 lb pork, ground twice
1/4 lb veal, ground twice
2 slice crustless white bread
1/2 c heavy cream
fresh ground pepper
fresh ground nutmeg
salt
ground cayenne pepper

Steps:

  • 1. Soak the bread in the cream for about 2 hours in the refrig.
  • 2. Grind the onions. Or use a food processor to make then very very fine. Almost a paste. Slighty brown the onions in the butter.
  • 3. Mix the meat, onion, bread with cream, spice to taste, and eggs all together until well incorporated. Make small balls the size of walnuts and place them on baking sheets.
  • 4. Bake in a oven set at 350 until slightly brown on top, bottom and sides. Turn off the heat. Remove from cookie sheets and place in a deep pan. Make a mushroom sauce and pour over the meatballs.
  • 5. Serve hot. I have use barbeque sauce with these too when I am too lazy to make a homemade mushroom sauce. Or you can open a can of Campbells cream of mushroom soup with a tad of ground nutmeg. (Don't tell my Mom I told you that!)

Tips:

  • Use a combination of ground beef and pork. This will give the meatballs a more flavorful and moist texture.
  • Don't overmix the meatball mixture. Overmixing can make the meatballs tough.
  • Use a light touch when shaping the meatballs. Don't pack them too tightly, or they will be dense and dry.
  • Brown the meatballs in a skillet before simmering them in the sauce. This will help to seal in the juices and prevent them from drying out.
  • Use a flavorful sauce. The sauce is what really makes these meatballs special. Be sure to use a sauce that you enjoy.
  • Serve the meatballs with your favorite sides. Some popular options include mashed potatoes, egg noodles, or rice.

Conclusion:

These Swedish meatballs are a classic comfort food that is sure to please everyone at the table. They are easy to make and can be tailored to your own taste. So next time you're looking for a delicious and satisfying meal, give these meatballs a try. You won't be disappointed!

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