Swedish Meatballs I Recipe - Allrecipes.com
Swedish Meatballs I Recipe
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Swedish Meatballs I
See how to make easy, twice-baked Swedish meatballs in a creamy sauce. See more
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Swedish Meatballs I

Recipe by  

"This is one of my husband's favorites. I created it using several other Swedish meatball recipes that didn't quite make the grade."

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Ingredients Edit and Save

Original recipe makes 4 to 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
  3. Bake at 350 degrees F (175 degrees C) for about 20 minutes.
  4. Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
  5. Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 18, 2003

As others have suggested, I used Marla's Meatballs & Jessica's Sauce. Didn't do anything different with the meatballs. To the sauce, I added 1/2 pint of sour cream, 2 cloves of minced garlic, 1 tsp fresh ground pepper, 2 tbls of creamy horseradish sauce, and fresh mushrooms sauteed in butter (just enough to shed some water). Put everything in a slow cooker, set on three for 4 hours (Certainly doesn't have to cook that long, it was just easier that way. I put everything together over lunch so it would be ready for dinner). Served over egg noodles along with French Bread & Ceaser Salad. These were the best Swedish Meatballs I've ever had. (That's saying something from a guy who grew up on the Iron Range of Northern MN.) Thanks Jessica & Marla. PS: I've got the combined recipies along with my additions saved on my computer. If the original people don't mind, I'll post it as a new recipe under JMJ's (Jessica, Marla & Jimmy's) Swedish Meatballs.

Most Helpful Critical Review
Jan 05, 2011

I followed this recipe to a T. It tasted like something was missing from it. My husband absolutely loves swedish meatballs and was not happy with this recipe. I have to say though, the meatballs were ok, the sauce just needed something else.

Nov 12, 2007

I don't usually leave feedback, but this one deserves it. I doubled this recipe, used frozen meatballs, added crushed garlic, sour cream, nutmeg and canned mushrooms. I baked the meatballs breifly and then threw everything in the crockpot and it was the BEST swedish meatball recipe I have every fixed. Adding some of the juice from the mushrooms made this sauce a very nice consistency. Will make this again

Feb 21, 2003

Great dinner but made modifications according to our preferences and other's suggestions. I used low sodium-low fat soups; scratched cream of wheat and used 1/2 c. Italian bread crums; added 1/4 tsp. nutmeg to meatballs; 1 T Worcestershire to sauce and 1/2 can evap. milk. Served with mashed potatoes. There wasn't a ton of sauce though. Other than that we loved it. My husband stuffed himself and said these meatballs compete with this Mother's! I'll definitely make this again.

Mar 19, 2003

People who say this recipe was too sweet are definitely using the wrong kind of milk. Must be using condensed rather than evaporated. It's not sweet. I used Marla's Swedish Meatball recipe for the meatballs and this recipe for the sauce. Very good combination! I used the cream of mushroom with roasted garlic and it was really good. I will definitely make this again. Baking in the sauce gives the meatballs a lot of flavor.

Dec 15, 2003

Very Tasty! I did make a few changes though. I used Italian bread crumbs instead of cream of wheat, and added salt, pepper, and a little nutmeg to the meatball mixture. I also added 1/2 cup sour cream and about 1/8 tsp nutmeg to the sauce. Even using reduced fat soup it was very rich and creamy. Definitely a keepr!

Apr 10, 2006

I made my own meatballs (1 LB ground beef, ½ onion, a few shakes of worchestershire sauce, seasoning salt, pepper, a little nutmeg, ½ cup or so of crushed Ritz crackers, and some milk) and fried them up on the stove. I then drained them on paper towels, placed them in an 8x8" dish, and prepared the sauce in the same frying pan (after draining the grease). I sauteed a small can of mushrooms in a little butter then combined with the cans of soup and two small cans (5 oz each) of evaporated milk. Next time, I'm going to use two cans of mushroom soup as the chicken soup added a not-so-great sweetness to it. And I'll probably only use 5 oz of evaporated milk and add a half-cup or so of sour cream. We served it over egg noodles, and it was good... But I think it'll be much better with the changes I want to use. Thanks, Jessica, for a great starting point. :)

May 15, 2003

I followed Beanhead's idea below. It was SO yummy and tasty! My husband was so impressed, he wants to have that specific recipe at least 3 times a month!! My children ate it up. Main thing is to make sure you are using EVAPORATED and not CONDENSED milk. Was VERY yummy! Thanks Beanhead!


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  • Calories
  • 662 kcal
  • 33%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 178 mg
  • 59%
  • Fat
  • 47.8 g
  • 74%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 1193 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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