Swedish Meatballs

READY IN: 50mins
Recipe by Twiggyann

I love this version of Swedish Meatballs. I have no idea how "authentic" it is, but I enjoy it. Instead of using half-and-half I usually use all milk but the half-and-half will make a creamier sauce. You can substitute ground turkey or chicken for half the ground beef, but I wouldn't substitute it for more than half the ground beef because you want the drippings for making the gravy. I normally serve this over mashed potatoes.

Top Review by pitbullmommy

Its like IKEA in my house tonight! I loved this recipe. I used frozen meatballs and added half of a cup of sour cream and two tablespoons of Worcestershire sauce, onion and garlic powder. I think the WS really made the sauce flavorful.

Ingredients Nutrition


  1. Put bread crumbs and 1/4 cup milk in a small bowl and set aside until milk is absorbed.
  2. In a large bowl, mix ground beef, egg, onion, salt, pepper, allspice and the bread crumbs. Mix well.
  3. Form the meat mixture into meatballs about 1 inch in diameter.
  4. Melt butter in a large frying pan.
  5. Brown meatballs about 10 to 15 at a time, removing them to a large bowl as they are done.
  6. When all meatballs are browned, remove pan from heat.
  7. Add flour all at once to the drippings stirring with a wooden spoon until smooth.
  8. Add 3/4 cup of boiling water and a bouillon cube stirring constantly.
  9. Return frying pan to medium heat. Stir until bouillon cube is dissolved.
  10. Add cream and 1/2 cup of milk.
  11. Bring to a simmer, stirring constantly and cook three minutes longer until sauce is thick and smooth.
  12. Return meatballs to the skillet and warm through, tossing to coat.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a