Swedish Meatballs

Stir baked meatballs into a rich cream sauce for this classic meatball recipe. Serve over noodles or with mashed potatoes.

Swedish Meatballs
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  • 1 1/2 cups soft bread crumbs
  • 2/3 cup half-and-half, light cream, or milk
  • 1 slightly beaten egg
  • 1/2 cup finely chopped onion
  • 1/4 cup finely snipped parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 3/4 pound lean ground beef
  • 1/2 pound ground veal
  • 1/4 pound ground pork
  • 2 tablespoons margarine or butter
  • 2 tablespoons all-purpose flour
  • 2/3 cup half-and-half, light cream, or milk
  • 1 1/4 cups water
  • 1 teaspoon instant beef bouillon granules
  • 1/2 teaspoon instant coffee crystals
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In a mixing bowl soak the bread crumbs in 2/3 cup half-and-half for 5 minutes. Add egg, onion, parsley, salt, ginger, and nutmeg. Add ground meats; mix well. Shape into 1- to 1-1/4-inch meatballs.
In an ungreased shallow baking pan bake meatballs in a 350 degree F oven for 15 to 20 minutes or until internal temperature reaches 160 degrees F. Drain well on paper towels.
Meanwhile, melt margarine or butter in a large skillet. Stir in flour. Stir in the remaining half-and-half, the water, bouillon granules, and coffee crystals. Cook and stir until thickened and bubbly. Add meatballs to skillet and heat through, about 1 minute. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 270, Fat, total (g) 16, chol. (mg) 110, sat. fat (g) 7, carb. (g) 9, pro. (g) 21, sodium (mg) 399, Percent Daily Values are based on a 2,000 calorie diet
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