Marsha Gardner Recipe

Swedish Meatballs

By Marsha Gardner mrdick1950

Whether they are served over noodles for dinner, as appetizer, with or without sauce these special meatballs are absolutely delicious!

The nutmeg gives meatballs an authentic flavor.

Recipe Rating:
 2 Ratings


1/2 c
onion, minced
2 Tbsp
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1 large
1/2 c
1/2 c
fresh bread crumbs
1 1/4 tsp
kosher salt
2 tsp
1/2 tsp
allspice, ground
1/4 tsp
freshly grated nutmeg
1 lb
ground chuck
1/4 lb
ground pork shoulder
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2 Tbsp
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3 Tbsp
all purpose flour
1 tsp
1 1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1 c
1/2 c
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Directions Step-By-Step

In a large skillet, saute` onion in 2 tablespoons butter until golden. Meanwhile in a large mixing bowl beat egg; add milk and bread crumbs. Let stand 5 minutes. Add salt, sugar, allspice, nutmeg, ground chuck, pork and cooked onion. Blend well with a fork.
In same skillet, heat 2 tablespoons butter. Form meat into small balls. Drop some in skillet, and brown on all sides; remove to warm casserole; until meatballs are browned. Remove.
Stir in flour, sugar, salt and pepper into fat left in skillet; add water and cream slowly; stir until thickened. If desired pour gravy in casserole with meatballs and heat thoroughly.
Place meatballs in gravy in a chafing dish to serve as an appetizer. Pour meatballs and gravy over hot cooked noodles to serve as a main dish.

About this Recipe

Course/Dish: Beef, Meat Appetizers

  • Comments

  • 1-2 of 2
  • user
    Deb Lund luv2cookDeb - Feb 19, 2013
    This is my swedish meatball recipe as well, although I use veal, pork and beef. How could anyone make swedish meatballs without allspice and nutmeg. That's what give it that amazing unique flavor!!!
  • user
    Marsha Gardner mrdick1950 - Feb 20, 2013
    It is hard to find ground veal where I live so I usually leave it out and just use the pork and beef. You are so right, it is the allspice and nutmeg that make the dish. I think most people think that Swedish meatballs are just meatballs in a brown gravy. If they only knew.