"This is an old, classic recipe for Swedish meatballs. Serve with sauteed vegetables and fresh bread." — Marla
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butter or margarine, divided
dried bread crumbs
evaporated milk, divided
1 1/2 pounds
ground black pepper
1 1/2 teaspoons
ground nutmeg to taste
Oh WOW were these ever good.. but I must warn you I altered the recipe a lot. After trying a few really bland recipe's I wanted some FLAVOR.. soooo Instead of cream of wheat, I used Italian bread crumbs. I also added 1/2 tsp allspice, 1 TSP worceschire sauce, 1 tsp garlic powder, and one package Lipton Onion Soup Mix to the meat... (I used 1/2 lb ground beef and 1/2 lb ground pork).
I think Marla really hit it on the head with frying the meatballs instead of baking them initially. This really added a lot of flavor.
I then used Jessica's sauce (1 can evaporated milk, 1 can cream of chicken soup, one can cream of mushroom soup, and my own addition of 1/4 cup white wine.
I have had authentic swedish meatballs in Sweden and these were much better!!!
This sounds like a great recipe for meatballs. The way we do the sauce in Sweden is a little different from this recipe. We use to serve a cream- or a brown sauce to the meatballs. I give you an example of how we are doing: Add the flour to the liquid you got after you fried the meatballs. Stir and then add ordinary milk..or half milk and half cream. Then add some soya and spice with salt and pepper. Serve the meatballs with boiled potato,sauce and lingonberry jam. This is how we use to eat meatballs in Sweden.
I am giving this a five star only cause I changed the recipe. I made the meatballs just like this recipe. I used the sauce recipe from Swedish Meatballs I. 1 can of cream of chicken soup, 1 can of cream of mushroom soup and 1 can evaporated milk. Do not confuse evaporated milk with condensed milk. They are very different. They turned out excellent.
The meatballs came out awesome. I followed the recipe exactly. I did use the sauce recipe from Swedish Meatballs I, 1 can of cream of chicken soup, 1 can of cream of mushroom soup and 1 can of condensed milk. Thanks, for sharing.
I thought this meatballs were delicious. I just cannot follow the rules though, so I did add some worstershire sauce and I used seasoned breadcrumbs. Also, the gravy looked time consuming and I have no luck with gravies, so I used Jessica's Swedish Meatball sauce containing cream of mush soup, cream of chick soup, and evaporated milk. I baked the meatballs for 40 minutes and it was absolutely delicious. Very flavorful and lots of gravy!
I make the same recipe with some changes. I bake the meatballs at 350 till done on a cookie sheet. Put meatballs in baking dish. For the sauce I use the drippings, 1 can evaporated milk, 1 can cr. mushroom soup, and 1/4 cup sour cream mixed together and poured over meatballs. Then bake them for about 2 hrs. on 300 or until sauce is the way you like it. We like the extra sauce to serve over mashed potatoes or noodles. I go really easy on the nutmeg. A little dill weed also is good if you like that flavor. This came from a Swede from the old country. The only difference is she used heavy cream and sour cream, thickened with a little flour to pour over. A very good recipe we serve every Christmas, as well as throughout the year.
This rating review is for the meatballs *only*. After reading reviews from Swedish Meatballs I & II, I made the meatballs from this recipe and the sauce from the other. Served over steamed veggies and egg noodles. My family loved this combination! I printed out the combined recipe to use during the winter months.
Delicious! Don't skip the nutmeg. You don't want a huge amount, not enough to think "hmm, there's nutmeg in this", just enough to enhance the other flavors. I think I'd like to try sour cream instead of evaporated milk in the sauce some time.
* Percent Daily Values are based on a 2,000 calorie diet.
Swedish Meatballs II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 630
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