Prep 10 mins
Cook 30 mins
I have to admit that I know nothing about Swedish meatballs. I've notice that most recipes call for eggs and this one doesn't. Also the directions are not the best, but I haven't make them yet, so I can't perfect them yet. (they might not even need any changes). So if you make them and have some suggestions, please Zmail me. Thank you. Here goes another one of Judy's recipes.
For the meat balls
- 2 1⁄2 lbs ground beef
- 7 ounces cream cheese
- 1 (1 1/4 ounce) packet onion soup mix
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 2 cups soft breadcrumbs (like Progresso)
- 1⁄2 cup milk
For the gravy
- 2 tablespoons flour
- 2 cups whole milk
- Mix meatballs ingredients thoroughly with hands and shape into balls.
- Brown lightly.
- Cook covered for 25 minutes.
- Remove from pan and keep warm.
- Add flour to pan and stir into grease (if not enough add butter).
- Gradually add milk.
- Pour gravy over meatballs.
I use wizkil Recipe#97674 #97674 not a gravy mix. To me Swedish Meatballs is made with a Sauce. Not a gravy! I did adjusted to my personal taste. This is o.k. as a base For Judy, I give her 3 Stars. And for you 4 Stars for posting it. *(See my Zmail I mail to you.)* You have a great week and I'll see you in the threads! Happy Cooking ...PRMR - 2013 ...Grpa
Wonderful meatballs Pia. My dh & I enjoyed this tasty dish very much, served ontop of thin chinese noodles...so yummy. The meatballs were quick and easy to make and tasted great. I love the addition of the cream cheese and soup mix, very very tasty. Thanks for sharing Judy's recipe. Into my keeper box it goes.
Two of these will fill you up! I made 24 large meatballs tonight. I might have made a mistake by using dry bread crumbs. When frying, I need to add olive oil first. I was glad I did as there was no extra grease in the pan when frying. Enjoyed the hint of nutmeg in the meatballs. Made for Please Review My Recipe 2012