Swedish Meatballs

Swedish Meatballs

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Judy Garcia


I have had this recipe for so long I forgot where I got it! The recipe makes a lot of meatballs, so I cook them all, then cool and freeze half of them for a second meal.


★★★★★ 1 vote

15 Min
30 Min


  • 1 lb
    ground beef
  • 1 lb
    ground pork
  • 3/4 c
    dry bread crumbs
  • 1/4 c
  • 1
    egg, slightly beaten
  • 1 small
    onion, finely chopped
  • 1 1/2 tsp
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    ground black pepper
  • 3 Tbsp
  • 3/4 c
  • 1 c
    half-and-half (light cream)
  • 1 tsp
    instand beef bouillon granules
  • 1/2 tsp
  • ·
    snipped parsley, if desired, for garnish

How to Make Swedish Meatballs


  1. Mix first 9 ingredients. Shape into 1-inch balls. Place on ungreased cookie sheet (with sides). Bake, uncovered, at 350° until light brown, about 20 minutes.
  2. Remove meatballs to serving dish; keep warm. Place 3 tsp. pan drippings in saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in water, cream, bouillon, and ½ tsp. salt. Pour gravy over meatballs; sprinkle with parsley, if desired. Serve over hot cooked noodles or rice.
  3. NOTE: This makes a lot of meatballs, and since there are only 3 of us, I cook, cool and freeze half. To use, I make a gravy out of butter or oil, water, half-and-half, and bouillon granuals in the same proportions as given above.

Printable Recipe Card

About Swedish Meatballs

Course/Dish: Beef Other Main Dishes Pork
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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