Real Recipes From Real Home Cooks ®

mom's swedish meatballs

(67 ratings)
Blue Ribbon Recipe by
Marybeth Mank
Mesquite, TX

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.

Blue Ribbon Recipe

This is a fabulous classic way to make Swedish meatballs with fresh ingredients. Making a roux with the meat drippings creates a wonderfully rich gravy. We loved the addition of consomme. It really packed in a lot of flavor. The meatballs are seasoned perfectly and cook down into the gravy. Pouring the meatballs and gravy over buttered noodles is heavenly. These Swedish meatballs are terrific on their own or served up with a crisp salad and warm bread.

— The Test Kitchen @kitchencrew
(67 ratings)
yield 4 -6 [Depends on how hungry you are! There are usually NOT any leftovers. Can double or triple]
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For mom's swedish 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
  • 4 Tbsp
    all-purpose flour
  • 2 can
    beef consomme (10.5 oz each)
  • 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

How To Make mom's swedish meatballs

  • Ground beef, diced onion, eggs, bread crumbs, parsley, salt, and pepper in a bowl.
    Place a large nonstick frying pan over medium-high heat. While the pan is heating, thoroughly mix together ground beef, diced onion, eggs, bread crumbs, parsley, salt, and pepper. Form mixture into 3/4- to 1-inch meatballs.
  • Frying meatballs in a pan.
    Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to a heatproof plate. Leave drippings in pan.
  • Cooking flour and pan drippings.
    Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown.
  • Whisking in consomme and Worcestershire sauce.
    Slowly whisk in consomme and Worcestershire. Add milk, salt, and pepper while whisking constantly to prevent lumps.
  • Cooking until the gravy thickens.
    Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken.
  • Adding the meatballs to the gravy.
    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.
  • Tossing hot cooked noodles in butter.
    Toss hot cooked egg noodles with butter to coat.
  • Topping the buttered noodles with the meatballs and gravy.
    Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.