My Mom's Swedish Meatballs

My Mom's Swedish Meatballs

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Bonnie Beck


My Mom was famous for her Swedish meatballs. I remember when she stood in her kitchen making thousands of them for a priest's anniversay party, he had requested them, back in the 70s. Then she drove them 200 miles to the rectory. Lordy, she had great faith. Or maybe she thought she'd go to hell if she had said, "No!" I would have said, "Absolutely NOT, what are you nuts?" Good thing they freeze well as it took her days to make them all. It's the same priest who asked me to make a thousand of my Pirukads. I maybe going to hell.


★★★★★ 4 votes

1 Hr
30 Min


  • 1/2 c
    brown onion, i use texas sweet
  • 1/2 c
  • 2
    exlarge eggs
  • 4
    exlarge egg yolks
  • 1 lb
    sirloin, ground twice
  • 1/2 lb
    pork, ground twice
  • 1/4 lb
    veal, ground twice
  • 2 slice
    crustless white bread
  • 1/2 c
    heavy cream
  • ·
    fresh ground pepper
  • ·
    fresh ground nutmeg
  • ·
  • ·
    ground cayenne pepper

How to Make My Mom's Swedish Meatballs


  1. Soak the bread in the cream for about 2 hours in the refrig.
  2. Grind the onions. Or use a food processor to make then very very fine. Almost a paste.

    Slighty brown the onions in the butter.
  3. Mix the meat, onion, bread with cream, spice to taste, and eggs all together until well incorporated.

    Make small balls the size of walnuts and place them on baking sheets.
  4. Bake in a oven set at 350 until slightly brown on top, bottom and sides.

    Turn off the heat. Remove from cookie sheets and place in a deep pan.

    Make a mushroom sauce and pour over the meatballs.
  5. Serve hot.

    I have use barbeque sauce with these too when I am too lazy to make a homemade mushroom sauce. Or you can open a can of Campbells cream of mushroom soup with a tad of ground nutmeg. (Don't tell my Mom I told you that!)

Printable Recipe Card

About My Mom's Swedish Meatballs

Course/Dish: Beef Meat Appetizers Pork

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