Swedish Meatballs

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Ready Time: 40 Min
  • Servings: 15 servings
Note: Have butcher grind meats together twice.


  • 1 pound ground beef
  • 2 cup bread crumbs
  • 6 tablespoon butter or margarine
  • 1 medium onion
  • 3 count eggs
  • 2 1/2 teaspoon salt
  • 2 teaspoon nutmeg
  • 2 teaspoon paprika
  • 1 teaspoon mustard dry
  • 2 teaspoon tomato paste
  • 1 teaspoon bouillon granules beef-flavored
  • 2 cup beef broth
  • 1 cup sour cream
  • 1/4 cup ground pork
  • 1/4 pound ground veal
  • 1/2 cup milk
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic


    1. To make meatballs: In a mixing bowl, combine bread crumbs and milk. Add ground meat to bread crumbs and blend well.
    2. In a large skillet, saute onion in 2 tablespoons butter or margarine until onion is transparent. Add onion, eggs and seasonings to meat mixture; blend well. Form mixture into meatballs about the size of walnuts.
    3. In a large skillet, cook meatballs in 4 tablespoons butter or margarine until meatballs are browned on all sides. Remove meatballs from skillet and keep warm while sauce is prepared.
    4. To make sauce: To drippings left in skillet, add 1 tablespoon butter or margarine and garlic; saute for 1 minute. Blend in remaining 4 tablespoons butter or margarine, tomato paste and bouillon granules. Slowly add broth or stock. Cook over low heat, stirring constantly, until sauce thickens.
    5. Pour sauce into heated chafing dish. Add sour cream and stir until well blended and heated through. Add meatballs to sauce, stirring once or twice to be sure all meatballs are thoroughly heated.
    6. Makes 48 meatballs.
Nutritional Information
Swedish Meatballs

Servings Per Recipe: 15 servings

Amount Per Serving

Calories: 265

  • Total Fat: 17g
  • Cholesterol: 100mg
  • Sodium: 880mg
  • Total Carbs: 13g
  •     Dietary Fiber: 1g
  • Protein: 13g


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