Swedish Meatballs

READY IN: 1hr 30mins
Recipe by Ann Arber

This is another wonderful recipe by my mother, Geraldine Shaub Lefever. It is a testament to her love of cooking and her skill that her grandchildren are cooking her recipes now for their families, too.

Top Review by Jill from Pittsburgh

Originally I didn’t know what I did wrong. The sauce was separating for me - kind of oily & clumpy. We ended up throwing the whole thing away. My boyfriend (who will eat anything served) refused this! After talking to my mother – she thinks that I should have used a cast iron skillet instead of a nonstick pan. She says that that would have absorbed the excess oil. SO If I were to make this again I would either change the pan or cut way back on the oil.

Ingredients Nutrition


  1. Mix all above ingredients, EXCEPT gravy.
  2. Shape into round balls and cook until browned.
  3. Remove meat and stir into the fat, the flour ,paprika,salt and pepper.
  4. Stir in the boiling water and canned milk.
  5. Return meat balls to pan and cook 20 more minutes.
  6. Serve over rice or noodles.

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