Total Time
Prep 20 mins
Cook 40 mins

This recipe is such comfort food for me. It reminds me of being little and my mom making this; it's creamy and delicious on the egg noodles!

Ingredients Nutrition

  • 1 lb ground beef
  • 12 lb ground pork
  • 12 lb ground veal
  • 1 teaspoon instant minced onion
  • 1 egg
  • 2 slices white bread, no crusts
  • 1 dash salt and pepper (for meatballs)
  • 1 12 tablespoons oil
  • 1 12 tablespoons margarine
  • 3 tablespoons flour
  • 1 quart half-and-half
  • 1 teaspoon Gravy Master or 1 teaspoon Kitchen Bouquet
  • salt and pepper (for sauce)
  • 12 ounces wide egg noodles


  1. Mix beef, pork, and veal together in a bowl with the onions, egg, white bread broken up into small pieces, and sprinkling of salt and pepper.
  2. Roll into balls about the size of a golf ball or a little smaller.
  3. Saute meatballs in melted margarine and the oil until browned.
  4. Remove meatballs from the pan and set aside.
  5. Add flour to the grease in the pan(to make a roux) and stir constantly for 30-60 seconds.
  6. Add 1/2 of the carton of half and half, the gravy master, and salt and pepper to taste.
  7. Stir until it starts to thicken, and then add meatballs back to the pan.
  8. Simmer on low for 40 minutes.
  9. As it thickens more, you can add the rest of the half and half as needed. (I usually end up adding the rest little by little because I like it saucey and because some of the sauce cooks away while simmering.).
  10. Re-season with salt and pepper to your taste, before serving on top of cooked egg noodles. Enjoy!
Most Helpful

I must admit, this didn't have much flavor. I agree with one, after making it, to use less flour. When I made it as written, it lacked flavor and had more of a "flour" taste. Would recommend to add flavor to it and less flour.

Jackie R. January 30, 2008

Typically Swedish meatballs have bread crumbs that are soaked in milk which is what I did, it help soften and distribute them evenly throughout the meat. And using sauteed onions giving it more moisture because I did use lean meats and baked the meatballs to skip the 3 tablespoons of fat. I added fresh grated nutmeg ground allspice, cardamom, and ginger. I served over egg noodles. This can serve 8 people easily! Thanks!

Rita~ June 26, 2007

Simple and yummy. I used butter instead of margarine and couldn't get a decent price on veal so I used extra ground beef instead. It's on the plain side compared to other Swedish meatball recipes I've tried and I may try adding additional spices in future, but this is a very good basic recipe and total comfort food. Thanks.

littleturtle June 19, 2007