Mom's Swedish Meatballs and a Party for 12
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: Swedish / American
Serves: 12
  • 1 large yellow onion – peeled and finely grated (I use a food processor )
  • 2 TBPS Butter
  • ⅔ Cup of Milk
  • 4 to 5 slices of white bread, crust cut off and cut or crumbed into pieces
  • 2 Eggs
  • 1 lb ground pork
  • 1½ lbs ground beef
  • 2 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cardamom
  • 2 tsp ground black pepper
  • Gravy Ingredients
  • 4 to 6 TBSP butter
  • ⅓ cup flour
  • 1 quart beef stock
  • 1 cup chicken stock (I like Wyler's Instant Chicken Bouillon Powder to make mine)
  • ½ to ¾ cup sour cream
  • Salt & pepper as desired
  • ** ¼ cup Johnny’s French Dip Au Jus concentrate for extra flavor as needed – commercial beef stock and/or broth can be a little bland – use carefully to taste.
  1. Sauté onion until soft and translucent – 3 to 4 minutes.
  2. Mix bread pieces with milk and let set about 15 minutes to soften. If still chunky, smooth out in your food processor.
  3. Add cooled onions to bread/milk mixture; stir.
  4. Add remaining ingredients for the meatballs.
  5. Gentle mix together with your clean hands.
  6. Use a spoon to measure and form meatballs. I use a teaspoon because I like mine a little smaller.
  7. Set each aside on a tray(s)
  8. There are several methods for cooking your meatballs. My mom dropped them into boiling water – just enough to cover for about 10 minutes to help keep the balls together and have a nice shape. She then put them in the oven to brown – and of course with no temperature indicated. So I do bake mine at 375 degrees until golden brown for about 30 minutes. I also put just enough beef stock on the baking sheet to keep them moist during the baking.
Recipe by Farm Girl Cook'n at