Swedish Meatballs

  • Author: The Kitchen Whisperer
  • Yield: 4-6 1x

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Swedish Meatballs
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  • 2 eggs, slightly beaten
  • 1 cup of milk
  • 1/2 cup bread crumbs
  • 3 Tbl butter
  • 1/2 cup finely chopped onion
  • 1 pound ground beef
  • 4 ounces ground pork
  • 1 1/2 tsp salt
  • 1/4 tsp dill
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp cardamom


  • 3 Tbl flour
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 (10 1/2 ounce) can condensed beef broth (beef consommé)
  • 1/2 cup half and half
  • 1/2 tsp dried dill


  • 1 pound cooked wide egg noodles


  1. In a large bowl, combine eggs, milk, and breadcrumbs. In a large skillet, heat 1 Tbl of butter. Cook the onion, stirring often, until soft; ~5 minutes. When done, remove the onions from the pan. Add the cooked onions to the breadcrumb mixture along with ground beef, pork, 1 1/2 tsp salt, 1/4 tsp dill, allspice, nutmeg, and cardamom. Mix well to combine. Cover and refrigerate for 1 hour.
  2. Shape the meatballs about 1” in diameter. Add 1 Tbl of butter to the Nordic Ware 3 QT Dutch Oven over medium-high heat. Cook the meatballs in small batches browning all sides. Add more butter as needed. Place the cooked meatballs on a plate.
  3. Preheat the oven to 325F. Remove all but 2 Tbl of drippings from the Dutch oven. Add 1 Tbl of butter. Using a rubber tipped whisk (or rubber spatula) whish in the flour, 1/2 tsp salt and the pepper stirring/whisking combined. Cook for 2 minutes. Slowly whisk in the beef consommé until combined. Bring to a boil stirring constantly. Stir in the half-and-half and remaining dill. Cook for 5-6 minutes until the mixture starts to thicken. Remove from the heat and carefully place the meatballs into the pan, coating them with the sauce as best as possible.
  4. Cover with bake for 30 minutes.
  5. Remove from the oven and server over wide egg noodles.
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