Swedish Meatballs

The next time you’re craving a meal that reminds you of Mom’s home cooking, turn to this easy recipe for Swedish meatballs. Just like classic meat loaf , this recipe will warm your heart and soul every time.

With Swedish meatballs, the meatballs are usually made beef or pork (or both!) and smothered in a rich and creamy gravy. Sweden made this dish famous, but it was actually adapted from a recipe brought back from Turkey in the early 18th century by King Charles XII of Sweden.

Thankfully, our easy Swedish meatball recipe doesn’t require a trip to Turkey, Sweden or IKEA. In fact, these Swedish meatballs are better than the ones you might get at a cafe—and they come together in just about an hour. Best of all, they’re made with everyday ingredients that are likely already in your pantry. Served over a bed of buttery egg noodles, this is one of those easy dinner ideas everyone will love.





3/4 cup seasoned bread crumbs
1 medium onion, chopped
2 large eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
2 pounds ground beef
1/2 cup all-purpose flour
2-3/4 cups 2% milk
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
Optional: 1/4 teaspoon each ground allspice and ground nutmeg
1 package (16 ounces) egg noodles
1/4 cup butter, cubed
1/4 cup minced fresh parsley



  1. In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.
  2. For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in consomme, Worcestershire sauce, pepper, salt and allspice and nutmeg if desired. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes.
  3. Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, until meatballs are cooked through, 15-20 minutes longer, stirring occasionally.
  4. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
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