Swedish Meatballs are a grand old classic with a rich, delectable sauce. They may be served for cocktail parties on picks or as a main course over buttered noodles. Great comfort food.
Swedish Meatballs

Swedish Meatballs
Prep time
Cook time
Total time
Serve over wide egg noodles or individually on toothpicks as appetizers.
Recipe type: Main Course
Cuisine: Scandinavian
Serves: 75 meatballs
  • 1 teaspoon nutmeg
  • 1 teaspoon paprika
  • 1 Tablespoon concentrated meat extract
  • 3 Tablespoons flour
  • 1 Cup water
  • 1 Cup sour cream
  • 2 Tablespoons minced parsley
  • 2 Cups soft bread crumbs
  • 2/3 Cup milk
  • 1/2 Cup yellow onion, peeled and trimmed, minced
  • 4 Tablespoons butter
  • 1 1/2 pounds ground beef or veal
  • 3 eggs, slightly beaten
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  1. Soak bread crumbs in milk until softened. Add onion to 1 Tablespoon butter in small saucepan and cook slowly 3 minutes.
  2. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light.
  3. Shape meat into small balls, about 1-to 1 1/2-inches in diameter dusting the hands with flour while shaping the balls. Make the smaller size for cocktail parties.
  4. Melt remaining 3 Tablespoons butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat extract and 3 Tablespoons flour. Stir until well blended. Add water, and a few grains of pepper. Cook, stirring constantly until thickened.
  5. Reduce heat to very low and cook 5 minutes.
  6. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition. Return meatballs to gravy, cover pan and simmer very gently 10 minutes.
  7. Serve in deep casserole. Sprinkle with minced parsley.


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