Mom's Swedish Meatballs Recipe

Recipe Rating:	62 Ratings5
Categories:	Beef, Quick & Easy
Collections:	Food on the Run, Bold With Butter
Keywords:	easy, comfort, food, swedish, Meatballs, ground, swedish meatballs
Serves:	4-6 [Depends on how hungry you are! There are usually NOT any leftovers. Recipe can be doubled or tr
Prep Time:	10 Min
Cook Time:	30 Min

Ingredients

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 10.5-OZ can(s)	beef consomme
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

Pinched by JBanana, and 2,219 more.

Marybeth Mank

Lightly Salted

Mesquite, TX (pop. 139,824)

gr8chefmb

Member Since Mar 2011

Marybeth's Notes:

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.

(See Marybeth's Original Version of Recipe)

Comments 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.

Directions

Place a large nonstick frying pan over medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixture into 3/4- to 1-inch meatballs.

Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.

Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown.

Slowly whisk in consommé and Worcestershire. Add milk, salt and pepper while whisking constantly to prevent lumps. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken. 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.

Toss hot cooked egg noodles with butter to coat. Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.

Comments

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Jo Tellinghuisen JoTell

May 3, 2012

I can't tell you how long it's been since I've had this. I'm not sure why but, I sure am glad to make this prob. this weekend. Thanks for the reminder and what looks like a great recipe :)

Marcy Baha missmarcy

May 3, 2012

Marybeth, this sounds so good and easy to make too! I have several swedish meatball recipes, but still looking for that one that is just above the others. I think this may be it! Thanks for sharing!