Mom's Swedish Meatballs Recipe

Marybeth Mank


This recipe calls for consomme which has a stronger flavor than regular beef broth. If you cannot find consomme, beef broth may be substituted. It will still taste great. Mom's original recipe calls for dried parsley, too. Occasionally, when I make this recipe, I add a pinch of rubbed sage.

I believe Mom may have gotten this recipe out of her original copy of the big red plaid cookbook from Better Homes & Gardens, but I cannot remember. This is my all-time favorite recipe from her. It really is a simple recipe but the taste cannot be beat.

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4-6 [Depends on how hungry you are! There are usually NOT any leftovers. Recipe can be doubled or tr


10 Min


30 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
We loved the addition of consomme to this yummy recipe! It really packed in a lot of flavor. These meatballs are terrific on their own or served-up with a crisp salad and warm bread.



3 lb
ground beef
white onion, diced
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


4 Tbsp
all purpose flour
2 10.5-OZ can(s)
beef consomme
1 Tbsp
Worcestershire sauce
2 c
1 tsp
coarse ground salt
1 tsp
coarse ground pepper


12 oz
medium egg noodles, cooked according to directions
1/4 c
3 Tbsp
fresh chopped flat-leaf parsley

Directions Step-By-Step

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: German
Other Tag: Quick & Easy