Sunday, July 29, 2012

Svedish Meat-a-balls

Egg noodles, savory meatballs, and creamy sauce.

Ingredients Needed:
2 1/4 c. Milk
1 egg
½ lb ground Veal*
½ lb ground Lamb
3/4 c. bread crumbs
2 Tbsp Butter
2-3 Tbsp Flour
Cooked Egg Noodles ~3cups
Parsley (fresh or dry)
1 packet Lipton's Beefy Onion Soup mix

1/8 tsp Nutmeg
 *Veal can be substituted with beef. It will change the flavor.*

 Using a small colander, "strain" the soup mix.
Set aside powder.

In large bowl combine: egg, 1/4 c milk, bread crumbs, large pieces from soup mix, and nutmeg.
Stir until thick paste is formed.

Mix in veal and lamb by hand.
Don't use a mixer, it won't give you the right consistency. 

To roll meatballs:
Using a 1 Tbsp for guide, scoop meat mixture and gently roll by hand to form 1.5-2 inch meatballs.

Melt 2 Tbsp of butter in large skillet over medium heat.
Carefully add meatballs, turning occasionally to brown evenly.
Once cooked through, remove from skillet.
You'll mix your sauce directly in the already hot skillet.

Stir in flour and powder left from soup mix, picking up any brown bits left by meatballs.
Slowly add 2 cups of milk. Cook on medium until bubbly, reduce heat and cook 1 minute.

 Return meatballs to pan. 
My ten year old makes this dish weekly! Isn't she cute?

Cook for 5-10 minutes or until meatballs are reheated.
Serve over pasta and sprinkle with parsley.
Makes 5-6 servings.


  1. Hi! I adore Sweddish meatballs - thanks for the great recipe! :) I’m stopping by from The DIY Dreamer to say hello. I hope you’ll come visit me at

  2. Thanks sooo MUCH for this recipe!! I've been looking for a Swedish meatball recipe! YAY!!

    Thanks for sharing this at The DIY Dreamer.. From Dream To Reality!!

  3. Oh my! My stomach just growled. I can't wait to try this recipe! Thanks for linking at Snips and Spice Sunday Slice. I hope to see you again this week!