Eclectic Recipes » Swedish Meatballs

Swedish Meatballs

When was the last time you had a Swedish Meatball? Was it at a potluck, a family gathering or maybe a church function? The last time I had one must have been at least 5 years ago at one of my friend’s family reunions I tagged along to. Swedish meatballs are something I personally love, but have hardly ever made. I just thoroughly enjoy when other people make them.

Swedish meatballs shouldn’t only be enjoyed once in a while when your great Aunt makes them though. These little meatballs that were once hugely popular in the 70’s and early 80’s deserve a comeback at the dinner table. They are a wonderful comfort food that could be served as a main course or an appetizer.

For the gravy for these meatballs, I used GravyMaster. GravyMaster makes gravy wonderful. It was just what the gravy for my Swedish meatballs needed to come out perfect.

But GravyMaster isn’t just for gravy. It can be used as a flavor enhancer to a variety of foods. You can caramelize foods, as well as lock in the flavor and juices of foods like grilled meats, fish and vegetables. You can even use it in sauces, marinades, and reduction sauces. Master the meal with GravyMaster, any meal.



Swedish Meatballs


For the meatballs -

1 lb ground sage sausage

1 lb lean ground beef

1 cup bread crumbs

1 cup milk

2 eggs

1 medium onion, shredded

1 small - medium granny smith apple, peeled, cored and shredded

1/2 teaspoon dry mustard

1/4 teaspoon nutmeg

1 teaspoon kosher salt

1 teaspoon black pepper

2 - 3 tablespoons olive oil for frying

For the gravy -

2 tablespoons olive oil

2 tablespoons flour

2 cups milk

1 cup sour cream

1 teaspoon GravyMaster


Combine all ingredients for meatballs and mix with hands or a spoon until well incorporated. Form into meatballs. Preheat a large skillet over medium -low heat and drizzle with olive oil. Place meatballs in pan about 2 inches apart and brown. Don't over-crowd pan. You will have to cook them in batches. After they are cooked, place on a plate to the side. (You will not have to cook them well done at this point because they will continue to cook in your gravy later)

After all meatballs are done, and you have removed them all from your skillet, add an additional 2 tablespoons of oil. Add 2 tablespoons of flour and whisk well. Cook flour until lightly browned, about 5 minutes while whisking constantly. Add milk and bring to a boil while whisking constantly. Add sour cream and GravyMaster. Whisk well and bring to a boil.

Reduce heat to a simmer and place meatballs back in skillet. Cover and simmer for 15 - 20 minutes, or until meatballs are firm and fully cooked through.

Visit Sponsor's Site

5 Responses to “Swedish Meatballs”

  1. Aggie — December 1, 2011 @ 5:31 pm

    I love Swedish meatballs! we get them whenever we go to IKEA and I actually buy them frozen from there too. 🙂 Have always wanted to make them at home. These look delicious!

  2. Feast on the Cheap — December 2, 2011 @ 12:01 pm

    What a fab recipe!

  3. marla — December 6, 2011 @ 8:57 am

    These meatballs look amazing. Perfect for holiday get togethers!

  4. Monet — December 6, 2011 @ 7:46 pm

    Pure comfort. This is what I think of when I picture Swedish meatballs. Thank you for sharing such a seasonal and satisfying recipe. I hope you are warm and full tonight. I’m about to put on a pot of soup and cozy up with a book. Love from Austin.

  5. Nichol — December 15, 2011 @ 6:22 pm

    Oh I just made them not long ago. Swedish meatballs are the best. I like how you incorporate apples I may need to try that next time.

Leave a Comment