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



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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
1/8 tsp
tabasco sauce

How to Make Swedish Meatballs


  • 1In a large sauce or slow cooker, combine all the sauce ingredients. Let simmer while preparing meatballs.
  • 2Preheat oven to 350 degrees. Set out a broiler pan with a rack.
  • 3In 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.
  • 4Roll 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.
  • 5Let suacepan or crock pot cool and refrigerate over night. Reheat 3-4 hours before serving. Enjoy!

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About Swedish Meatballs

Course/Dish: Meat Appetizers

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