Swedish Meatballs II

Swedish Meatballs II


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


45 m servings 906 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 906 kcal
  • 45%
  • Fat:
  • 70 g
  • 108%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 255 mg
  • 85%
  • Sodium:
  • 1124 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  1. 170 Ratings


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 b...

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 ...

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 c...

I thought this meatballs were delicious. I just cannot follow the rules though, so I did add some worstershire sauce and I used seasoned breadcrumbs. Also, the gravy looked time consuming and ...

I make the same recipe with some changes. I bake the meatballs at 350 till done on a cookie sheet. Put meatballs in baking dish. For the sauce I use the drippings, 1 can evaporated milk, 1 can c...

This rating review is for the meatballs *only*. After reading reviews from Swedish Meatballs I & II, I made the meatballs from this recipe and the sauce from the other. Served over steamed veggi...

Delicious! Don't skip the nutmeg. You don't want a huge amount, not enough to think "hmm, there's nutmeg in this", just enough to enhance the other flavors. I think I'd like to try sour cream in...

This is a family favorite. These are very easy, and so delicious. My hubby's all time favorite! I substituted ketchup for the tomato sauce, used saltine crackers for bread, and doubled the conde...

I followed Beanhead's idea below. It was SO yummy and tasty! My husband was so impressed, he wants to have that specific recipe at least 3 times a month!! My children ate it up - even the bab...