Swedish Meatballs

Swedish Meatballs Recipe

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Stacey Vadas


Well, I posted the Italian version, so being a Minnesotan who transplanted to Indiana, I'd better post the Swedish recipe as well. Obviously this is not a heart-healthy recipe, so it's not one I make too often. But it is a wonderfully traditional comfort food! I'll get a picture of this up as soon as I make these again!


★★★★★ 1 vote

15 Min
1 Hr 30 Min
Stove Top


  • 2 tsp
  • 1/2 c
    finely chopped onion
  • 1 c
  • 3 slice
  • 1 lb
    lean ground beef
  • 1/2 lb
    ground pork
  • 1 tsp
  • 3/4 tsp
  • 1/4 tsp
    ground white pepper
  • ·
  • 2 Tbsp
  • 3
    beef bouillon, cubes
  • 2 1/2 c
    boiling water
  • 1 c
  • 3 Tbsp
  • ·
    chopped fresh parsley

How to Make Swedish Meatballs


  1. Heat 2 tablespoons butter until melted. Add onion and cook until tender. Remove from heat.
  2. Pour the 1 cup water over bread. Let stand 5 minutes. Squeeze water from bread and crumble into a bowl.
  3. Add onion, ground beef, ground pork, nutmeg, salt and pepper to crumbled bread. Mix until combined. Shape into meatballs.
  4. Roll meatballs in flour and brown in remaining 2 tablespoons of butter. Remove from skillet.
  5. Pour 2-1/2 cups water into skillet and heat to boiling. Turn down heat and add bouillon cubes, stirring until cubes dissolve.
  6. Return meatballs to skillet. Heat to boiling. Reduce heat, cover and simmer 30 to 45 minutes.
  7. Remove meatballs from skillet. Reduce meat juices to one cup (by boiling).
  8. Place cream and 3 tablespoons flour in a bowl and whisk until blended. Add to juices in skillet. Cook until thickened.
  9. Return meatballs to skillet and heat 10 to 15 minutes. Serve over buttered egg noodles and garnish with freshly chopped parsley.

Printable Recipe Card

About Swedish Meatballs

Course/Dish: Beef, Pork
Main Ingredient: Beef
Regional Style: Swedish

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