Mum's Swedish Meatballs

Mum's Swedish Meatballs

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Love2BMum 1

"Delicious meatballs covered in a fantastic gravy flavored with sherry. This is the dinner most requested by my children on special occasions. Serve with rice."
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55 m servings 458 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
  2. Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
  3. Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
  4. Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
  5. Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.



These were pretty good. The meatballs were a little to soft and didn't really hold their shape very well. Less milk maybe. I simmered the meatballs in the gravy to finish them off.

These were very tasty. I made the recipe pretty much as written. The onion was a medium white one, and the bread was whole-grain white bread. As I see another reviewer mentioned, the meatballs w...

I haven't tried them yet, but I will as they are so much like mine. I like to cook without a "roadmap" if you will but I am always keeping my eyes open to something different. I have saved to tr...

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