Swedish Meatballs..... Once Again...With Mushroom Sauce

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

My husband is of Norse heritage - a Danish father, and Swedish mother. When they were still among us, his mom would make a buffet of all the classic stuff-Swedish Meatballs,Swedish Potato Sausage, "Brunabuner"(baked beans with cinnamon)rice pudding with lingenberries,limpa bread caraway cheese...on and on,for Christmas Eve dinner. I have a few of her recipes, but her Swedish Meatball recipe was not real specific.I found this recipe in a cookbook,"365 Ways to Cook Hamburger and Other Ground Meats" and they are truly good. The husbamd likes them even better than Mom's!

Ingredients Nutrition

  • 1 tablespoon butter
  • 12 lb fresh mushrooms, sliced
  • 34 teaspoon salt, divided
  • 13 cup crushed crisp rye crackers or 13 cup dried breadcrumbs
  • 12 cup heavy cream, divided
  • 1 egg
  • 2 tablespoons minced onions
  • 2 tablespoons chopped parsley
  • 14 teaspoon ground allspice
  • 14 teaspoon grated nutmeg
  • 14 teaspoon pepper, divided
  • 1 lb ground round (85% lean)
  • 1 tablespoon vegetable oil
  • 2 tablespoons flour
  • 34 cup beef broth
  • extra wide egg noodles or egg, dumpling noodle cooked and drained


  1. In a large skillet, melt butter over medium heat.
  2. Add mushrooms and 1/4 tsp.
  3. salt.
  4. Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.
  5. Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream.
  6. egg,onion,parsley,remining 1/2 tsp.
  7. salt,allspice,nutmeg,and 1/8 tsp.
  8. pepper; stir with a fork until mixed.
  9. Add ground round and mix until well blended.
  10. Using about a tablespoon of mixture for each,form into meatballs.
  11. In a large skillet,heat oil over medium-high heat.
  12. Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.
  13. Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.
  14. Add broth and 3/4 cup of water.
  15. Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.
  16. Reduce heat to low, cover and simmer 5 minutes.
  17. Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.
  18. of pepper Cook until heated through, about 3 minutes.
  19. Serve on cooked egg noodles.
Most Helpful

I thought these were good, but not great. The balls had good flavor, but there was simply not enough sauce. I would make these again, but double the gravy.

beth October 26, 2006

All in all this was pretty good. The meatballs had a more hamburger like texture than meatball and I am not sure if it was because I used rye crisp crumbs instead of bread crumbs. The only other things I would do is use an extra 3/4 c. beef broth instead of the water for the sauce. LOVED the mushrooms in the sauce. I will tinker with the meatballs maybe try the bread crumbs instead. For what looked like a long list of ingredients it actually went together quite easily.

Michelle S. March 03, 2005