Swedish Meatballs

Marsha Gardner


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.


★★★★★ 2 votes




  • 1/2 c
    onion, minced
  • 2 Tbsp
  • 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

  • 2 Tbsp
  • 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

How to Make Swedish Meatballs


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Swedish Meatballs

Course/Dish: Beef Meat Appetizers

Show 2 Comments & Reviews

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