Total Time
Prep 20 mins
Cook 30 mins

For the best flavor I recommended to brown the meatballs in the skillet, the browned bits in the skillet will add flavor to the gravy, I have listed the yield for 4 please be aware that it is for four smaller size portions if you like lots of gravy then you may want to double the recipe ---prep time does not include preparing the meatballs --- serve with mashed potatoes

Ingredients Nutrition


  1. Mix all meatball ingredients in a bowl using clean hands.
  2. Shape into 1-inch balls.
  3. Heat oil and butter in a skillet over medium-high heat (use a skillet with high sides to hold in the gravy and meatballs or use a saucepan) add in the meatballs in two batches and brown until almost cooked through turning frequently for even browning (about 10 minutes) remove to a plate.
  4. You may drain some fat from the skillet but leave in about 3 tablespoons.
  5. Add in onion and saute until softened (about 3-4 minutes) scraping any browned bits that have accumulated on the bottom of the skillet while cooking.
  6. Add in mushrooms cook stirring until softened.
  7. Add in flour and stir for 1 minute.
  8. Slowly add in beef broth; bring to a boil stirring/whisking constantly until smooth, bubbly and thickened.
  9. Add in Worcestershire sauce, ketchup and black pepper; bring back to a simmer stirring (if using add in the beef bouillon powder, start with 3 tablespoons ketchup you may add in more if desired).
  10. Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat, stirring frequently.
  11. Season with salt to taste if desired.
  12. At the end of cooking stir in 1/4 cup sour cream until combined and heated through (do not boil).
Most Helpful

4 5

Thought this was excellent. I used only 1TBS of Ketchup, Italian gluten free breadcrumbs, and a gluten free flour (about 2/3 called for). I added a little cooking sherry with the broth also. I did mix ground beef and pork and the flavor of the sauteed onions and mushrooms were extremely flavorful as a result. We will make this one again. I had to work on not eating too much of this dish. Thanks for the receipt Kit.

5 5

Kit.....enjoyed this immensely. This is the kinda day when you take off your boots, scratch your head, wonder how it got to be so late, and why, oh, why didn't I have anything rustled up for dinner? The pump heater went down in the "pump house" used to water the cows, and I was freezing, from a long day spent outside in the cold. This particular recipe came to play as a result of defrosting ground beef (or turkey for that matter) easily, all ingredients on hand, put together quickly, tasting on a big spoon as you go, and you can serve a delightful, wonderful warming taste that ever set site on your fork. I followed this exactly making no changes what-so-ever, except serving it on a bed of egg noodles. The gravy had a perfect thickness, not to soupy and not to thick, exactly right. You have a brilliant and very tasteful treat here Kitten, and I appreciate you making my day better because of it. Made for *123 Wonders* January 2009.

3 5

This is not a traditional Swedish Meatball recipe, however we liked it okay. I may make it again with some provisions. I would leave out the mushrooms, cayenne pepper, ketchup, and parmesan cheese.