Swedish Meatballs for an easy main dish!

 Swedish Meatballs . . . easy and delicious!

Swedish Meatballs was not a dish that anyone in my family ever made. But, as I was looking through a cookbook I bought years ago,  I found a recipe for them. And, since I had some ground beef, it seemed the perfect time to try them! If you have never eaten Swedish Meatballs, you are missing out on a delightful easy main dish. The meatballs are simmered in a tasty sauce, then served over buttered noodles. Yum!!! Now for the recipe!

Making Swedish Meatballs . . .

The recipe for Swedish Meatballs I actually ended up making was one from the Taste of Home website called, “Mom’s Swedish Meatballs“. I chose this recipe because most of the others used both ground pork and ground beef, as well as some spices that I thought we might not like. The reviews were excellent, with the only criticism being a few people who thought there needed to be nutmeg in the recipe.

I adapted the recipe, changing a few ingredients:

  • The original recipe called for seasoned bread crumbs. I used fresh bread crumbs–not seasoned.
  • I substituted the dried parsley flakes for the fresh parsley because that’s what I had on hand. Fresh would be better, I just don’t usually buy that.

The first step is to make the meatballs by mixing all the ingredients together, shaping into meatballs, then browning them in a little oil in a skillet. I used a 1 1/2-inch cookie scoop to make my meatballs so they would all be the same size.


While the meatballs are browning, then you make the sauce. Once the meatballs are done, pour the sauce over them and simmer while the noodles cook.

Swedish Meatballs

At this point, you are almost finished! Just drain the noodles, add the butter and parsley flakes, then serve! You have an easy and delicious main dish for dinner!

What would you serve with Swedish Meatballs?

Swedish Meatballs

Swedish Meatballs Recipe

(Adapted from a recipe on Taste of Home)


  • 3/4 cup bread crumbs (I used my food processor to make the bread crumbs from 1 slice of bread.)
  • 1 medium onion, chopped
  • 2 large eggs, lightly beaten
  • 2 Tablespoons dried parsley flakes
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 2 pounds lean ground beef (I always buy 80-20 or 85-15 lean ground chuck or round)

Sauce Ingredients :

  • 1/2 cup flour
  • 2-3/4 cups milk
  • 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt


  • 1 package (16 ounces) egg noodles
  • 1/4 cup butter, cubed
  • 2 Tablespoons dried parsley flakes


  1. In a large bowl, combine the first six ingredients.
  2. Add beef and mix until all ingredients are incorporated well.
  3. Shape into 1-1/2-in. meatballs.
  4. Heat a little vegetable oil in a large skillet over medium heat. Brown meatballs on all sides. Remove to paper towels to drain, reserving drippings in pan.
  5. Make sauce by adding the flour into drippings. Stir continually, cooking over medium-high heat, until light brown (do not burn).
  6. Gradually whisk in milk until smooth.
  7. Add consomme, Worcestershire sauce, pepper and salt, stirring to combine. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
  8. Reduce heat to medium-low and return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
  9. Meanwhile, cook noodles according to package directions.
  10. Drain; toss with butter. 
  11. Serve by spooning the Swedish meatball mixture, then sprinkle with parsley flakes.

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