Grandma Katie’s Swedish Meatballs

Recipe by Mom2Rose
READY IN: 3hrs
YIELD: 11 dozen


  • 5 12
    lbs lean ground chuck
  • 2
    lbs bacon, fried crisp & finely crumbled (reserve the drippings)
  • 2
    cups finely diced green peppers
  • 2
    cups finely diced celery
  • 5
    large onions, finely diced
  • 1
    (24 ounce) container plain breadcrumbs
  • 6
    (14 1/2 ounce) cans cream of mushroom soup
  • 4
    (14 1/2 ounce) cans cream of chicken soup
  • 2
    (32 ounce) containers beef broth
  • Optional
  • mushroom, sliced and slightly browned (optional)


  • Mix the meats thoroughly together.
  • Add in all the diced vegetables mixing well.
  • Salt and pepper to your family's tastes.
  • Add bread crumbs until the mixture is very slightly sticky to the hand/fingers.
  • Heat up the leftover bacon drippings over medium heat.
  • Roll the meat mixture into golf ball size meatballs then roll them in plain bread crumbs.
  • Place them in the bacon drippings, browning all sides.
  • When completely browned, place on a paper towel to drain and cool.
  • At this point, you can use a slow cooker or a roasting pan.
  • Fill the pan with the soups and the beef broth, whisking to mix thoroughly and get rid of any clumps.
  • Add mushrooms if desired.
  • Add all the meatballs and heat thoroughly.