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Mum's Swedish Meatballs

Mum's Swedish Meatballs

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Love2BMum

Love2BMum

Delicious meatballs covered in a fantastic gravy flavored with sherry. This is the dinner most requested by my children on special occasions. Serve with rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
  2. Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
  3. Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
  4. Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
  5. Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.
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Reviews

Rae
1

Rae

11/25/2013

These were pretty good. The meatballs were a little to soft and didn't really hold their shape very well. Less milk maybe. I simmered the meatballs in the gravy to finish them off.

NMChef1
0

NMChef1

6/8/2014

These were very tasty. I made the recipe pretty much as written. The onion was a medium white one, and the bread was whole-grain white bread. As I see another reviewer mentioned, the meatballs were pretty soft and didn't hold their shape very well. Therefore, during the turning and simmering in broth, they slightly fell apart during cooking. Also I really should have had a very large skillet, or cooked the meatballs in two batches. Nevertheless, the flavor was wonderful, and I enjoyed the meatballs a lot.

susan
0

susan

9/27/2013

I haven't tried them yet, but I will as they are so much like mine. I like to cook without a "roadmap" if you will but I am always keeping my eyes open to something different. I have saved to try later - thank you for posting.

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