Mom’s Swedish Meatballs Recipe

Cook time: 30 Min  Prep time: 10 Min  Serves: 4-6 [Depends on how hungry you are! There are usually NOT any leftovers. Recipe can be doubled or tr



3 lb ground beef

1 white onion, diced

2 eggs, lightly beaten

1 c seasoned dry bread crumbs

1/2 c fresh chopped flat-leaf parsley

2 tsp coarse ground salt

1 tsp coarse ground pepper


4 Tbsp all purpose flour

2 10.5-OZ can(s) beef consomme

1 Tbsp Worcestershire sauce

2 c milk

1 tsp coarse ground salt

1 tsp coarse ground pepper


12 oz medium egg noodles, cooked according to directions

1/4 c butter

3 Tbsp fresh chopped flat-leaf parsley


1. Place a large nonstick frying pan over medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixture into 3/4- to 1-inch meatballs.

2. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.

3. Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown.

4. Slowly whisk in consommé and Worcestershire. Add milk, salt and pepper while whisking constantly to prevent lumps. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken. Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.

5. Toss hot cooked egg noodles with butter to coat. Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley.

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