Egg & Toast

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Swedish Meatballs From the kitchen of kelpiep


  • 1 1/2 c soft bread crumbs, about 3 slices bread
  • 1 T dried minced onion or 1/4 cup finely chopped onion
  • 1 1/2 t salt
  • 1/4 t pepper
  • 1/4 t nutmeg
  • 3/4 c milk
  • 2# ground beef
  • 2 T butter or margarine
  • 2 T vegetable oil
  • 2 T flour
  • 1 can (10 1/2 ounces) condensed beef broth
  • 1 c half-and-half or light cream I would replace everything but the butter, flour, beef broth, and half and half, with a 2 lb bag of frozen meatballs. Make a roux with the butter and flour let it brown add the soup and light cream. Cook until blended and then add the frozen meatballs. I would finish cooking on top of the stove, cooking for 30 min covered on low.


(Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings)

(butter); stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish (or slow cooker). Bake Swedish meatballs at 325° for 35 to 45 minutes. Swedish meatball recipe serves 6.