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Swedish Meatballs II

Swedish Meatballs II

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Marla

Marla

This is an old, classic recipe for Swedish meatballs. Serve with sauteed vegetables and fresh bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 906 kcal
  • 45%
  • Fat:
  • 70 g
  • 108%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 262 mg
  • 87%
  • Sodium:
  • 1124 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

  1. Melt 3 tablespoons butter or margarine in a large skillet over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender.
  2. In a separate medium bowl, combine the bread crumbs with 2 tablespoons of evaporated milk and stir, allowing the crumbs to absorb the milk. Add the ground beef, onion, egg, salt, ground black pepper and parsley to taste. Mix well and form into golf ball sized meatballs.
  3. Heat remaining butter or margarine in the same skillet over medium to medium high heat and add the meatballs. Carefully shake the skillet to turn the meatballs, as needed. Saute for 10 to 15 minutes, or until meatballs are browned on all sides. Transfer the meatballs to a serving platter, reserving the liquid in the skillet.
  4. Add the flour to the skillet and stir until smooth. Then gradually add the evaporated milk, tomato sauce and nutmeg to taste; again stirring until mixture is warmed, smooth and creamy. Strain over meatballs.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TIANNAAURORA
189

TIANNAAURORA

12/21/2003

Oh WOW were these ever good.. but I must warn you I altered the recipe a lot. After trying a few really bland recipe's I wanted some FLAVOR.. soooo Instead of cream of wheat, I used Italian bread crumbs. I also added 1/2 tsp allspice, 1 TSP worceschire sauce, 1 tsp garlic powder, and one package Lipton Onion Soup Mix to the meat... (I used 1/2 lb ground beef and 1/2 lb ground pork). I think Marla really hit it on the head with frying the meatballs instead of baking them initially. This really added a lot of flavor. I then used Jessica's sauce (1 can evaporated milk, 1 can cream of chicken soup, one can cream of mushroom soup, and my own addition of 1/4 cup white wine. I have had authentic swedish meatballs in Sweden and these were much better!!! Thanks Marla

drea232223
80

drea232223

12/27/2006

I am giving this a five star only cause I changed the recipe. I made the meatballs just like this recipe. I used the sauce recipe from Swedish Meatballs I. 1 can of cream of chicken soup, 1 can of cream of mushroom soup and 1 can evaporated milk. Do not confuse evaporated milk with condensed milk. They are very different. They turned out excellent.

Colette
55

Colette

10/4/2006

The meatballs came out awesome. I followed the recipe exactly. I did use the sauce recipe from Swedish Meatballs I, 1 can of cream of chicken soup, 1 can of cream of mushroom soup and 1 can of condensed milk. Thanks, for sharing.

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