Swedish Meatballs

Swedish Meatballs

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 6

    • About This Recipe

    “This is another wonderful recipe by my mother, Geraldine Shaub Lefever. It is a testament to her love of cooking and her skill that her grandchildren are cooking her recipes now for their families, too.”

    Ingredients

  • 1lbground beef
  • 1/2 lbground pork
  • 1/2 cupminced onion
  • 3/4 cupbreadcrumbs
  • 1tablespoonminced parsley( can be dried)
  • 1 1/2 teaspoonssalt
  • 1/2 teaspoonpepper
  • 1teaspoonWorcestershire sauce
  • 1egg
  • 1/2 cupmilk
  • 1/4 cupsalad oil

    • gravy

  • 1/4 cupflour
  • 1/2 teaspoonsalt
  • 1teaspoonpaprika
  • 1/4 teaspoonpepper
  • 2 1/4 cupsboiling water
  • 1/2 cupcanned milk

    • Directions

  • Mix all above ingredients, EXCEPT gravy.
  • Shape into round balls and cook until browned.
  • Remove meat and stir into the fat, the flour ,paprika,salt and pepper.
  • Stir in the boiling water and canned milk.
  • Return meat balls to pan and cook 20 more minutes.
  • Serve over rice or noodles.

    • Reviews

  • “Originally I didn’t know what I did wrong.The sauce was separating for me – kind of oily & clumpy. We ended up throwing the whole thing away.My boyfriend (who will eat anything served) refused this! After talking to my mother – she thinks that I should have used a cast iron skillet instead of a nonstick pan.She says that that would have absorbed the excess oil.SO If I were to make this again I would either change the pan or cut way back on the oil.”

  • “Sorry, the sauce turned out horribly for me. I followed the recipe perfectly and while the consistancy was of real gravy, it was bland and flavorless. I had to add beef bullion, garlic and tons of other tinkerings before it was palatable. I loved the meatballs, though. But the sauce was very bland.”

  • “Absolutely fabulous!Everyone devoured.A “keeper” for sure!Thank you for sharing such a gem!LA :-)”

  • “My family has been making this recipe for many years.The only thing different is we use sour cream in the gravy instead of milk..Makes a wonderful creamy sauce.Thanks “

  • “Doubled the pork,skipped the onion and salad oil, worked out great.”

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