Swedish Meatballs

Swedish Meatballs Recipe

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Pam Stutsman


This recipe has been in our family for over 100 years. For as long as I can remember it's been a staple for Christmas Dinner. It takes a while to make, but well worth the wait and it's better when made a day ahead.


★★★★★ 1 vote




  • 1 1/2 c
  • 1 1/2 c
  • 4 Tbsp
  • 4 Tbsp
    brown sugar
  • 1 1/2 Tbsp
    onion, chopped
  • 3 Tbsp
    worcestershire sauce
  • 1 1/2 tsp
  • 3/4 c
    yellow mustard
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    tabasco sauce

  • 1 1/2 lb
    lean ground beef
  • 1 1/2 c
    italian style bread crumbs
  • 1 3/4 tsp
  • 1/4 tsp
    black pepper
  • 1 tsp
  • 1 3/4 tsp
    onion powder
  • 1 Tbsp
  • 2
  • 1/8 tsp
    tabasco sauce

How to Make Swedish Meatballs


  1. In a large sauce or slow cooker, combine all the sauce ingredients. Let simmer while preparing meatballs.
  2. Preheat oven to 350 degrees. Set out a broiler pan with a rack.
  3. In a large bowl, mix the beef and bread crumbs by hand until well blended. In a small bowl combine the remaining meatball ingredients and pour over beef mixture. Mix by hand until well blended. If mixture seems to dry, add another egg and mix well.
  4. Roll meat mixture into 3/4 to 1 inch balls and place on broiler rack. Bake each batch of meatballs 12-15 minutes. Carefully add the cooked meeatballs to the sauce. When all the meatballs are in the sauce simmer for 2-3 hours, stirring frequently.
  5. Let suacepan or crock pot cool and refrigerate over night. Reheat 3-4 hours before serving. Enjoy!

Printable Recipe Card

About Swedish Meatballs

Course/Dish: Meat Appetizers

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