St. Mark's Swedish Meatballs

"I found this recipe years ago in the church cookbook my grandmother gave to each of her grandchildren. I have spent many Christmas's with my cousin Heidi and we have made and enjoyed these together. I can't tell you if this is an authentic Swedish meatball, just that the church has a large population with Swedish roots."
photo by Annacia photo by Annacia
photo by Annacia
Ready In:
1hr 15mins




  • Have meat ground together twice. When I am not able to find ground veal easily, I use half ground beef and half ground pork.
  • Soak breadcrumbs in cream for at least 5 minutes. I let them soak while sautéing the onions.
  • Melt 1 tablespoons butter and saute the onion until tender but not brown.
  • Combine meats, crumb mixture, onion, egg, parsley, and spices. I am not a fan of nutmeg in meatballs and I do not add that ingredient.
  • Mix thoroughly.
  • Choice, brown meatballs in a skillet on the stove a few at a time until all have been cooked through OR bake in a 350 oven on cookie sheets until cooked through.
  • If you cooked your meatballs in a skillet, use the fat to start the gravy. If you made them in the oven, use the fat you have and a few tablespoons butter. Sorry, this part is not exact but as I figure it out I'll update.
  • Stir 2 tablespoons flour into fat.
  • Add beef broth, water, and instant coffee. I have also used a small amount of coffee left in the pot. I start with a Tbsp or so and just keep taste testing until I find a flavor I like.
  • Heat and stir until gravy thickens.
  • Salt and pepper gravy to your liking.
  • Add meatballs into gravy and cook slowly for 15 to 30 minutes. This is the forgiving part of the recipe, if your meatballs are a bit pink inside, simmer until they finish cooking.
  • Note: If you are new to making gravy and need to add more flour to make a thicker gravy, disolve the additional flour in an equal amount of water and slowly add to your gravy. Stir constantly while adding the flour mixture and for a a few minutes afterwards. By doing this you should be able to avoid a lumpy gravy. You may need to adjust the seasoning when you are done.
  • Note: Cooking and preparation times are only a guess.

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  1. This is an absolutely wonderful recipe! everyone LOVED it! made it with garlic red skin mashed potatoes..AMAZING
  2. I just have to give this all the stars. It's a really delicious winter comfort food. I used spaghetti but it would be great on any pasta, noodle, rice or potatoes. I halved the recipe and didn't have veal so went with the beef and pork as suggested. The gravy is really good and easy to make creamy smooth, I had no problem with lumps at all. Made for Comfort Cafe, Jan '10.


I am a teacher by day and a cook whenever I get the chance! I thoroughly enjoy cooking and trying new recipes. I have only a few things people expect to see at certain times of the year. Most of my friends know that if they want to have something again they had better request it because I am probably planning to try something new! Desserts are what I enjoy cooking the most! I find that baking is relaxing for me as well as therapeutic at times! A long weekend or a strong source of frustration undoubtedly means two or three goodies showing up in the teacher’s lounge! Breads are my new fascination. I have a stand mixer and put it to work at least once a month with a new bread recipe.
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