Mom's Swedish Meatballs

Recipe by Midwest Maven


  • 12
  • 12
    lb ground veal
  • 1
    teaspoon instant minced onion
  • 1
  • 2
    slices white bread, no crusts
  • 1
    dash salt and pepper (for meatballs)
  • 1 12
    tablespoons oil
  • 1 12
    tablespoons margarine
  • 3
    tablespoons flour
  • 1
    teaspoon Gravy Master or 1 teaspoon Kitchen Bouquet
  • salt and pepper (for sauce)
  • 12
    ounces wide egg noodles


  • Mix beef, pork, and veal together in a bowl with the onions, egg, white bread broken up into small pieces, and sprinkling of salt and pepper.
  • Roll into balls about the size of a golf ball or a little smaller.
  • Saute meatballs in melted margarine and the oil until browned.
  • Remove meatballs from the pan and set aside.
  • Add flour to the grease in the pan(to make a roux) and stir constantly for 30-60 seconds.
  • Add 1/2 of the carton of half and half, the gravy master, and salt and pepper to taste.
  • Stir until it starts to thicken, and then add meatballs back to the pan.
  • Simmer on low for 40 minutes.
  • As it thickens more, you can add the rest of the half and half as needed. (I usually end up adding the rest little by little because I like it saucey and because some of the sauce cooks away while simmering.).
  • Re-season with salt and pepper to your taste, before serving on top of cooked egg noodles. Enjoy!