Swedish Meatballs

I love Swedish Meatballs, but I’ve never made them from scratch. I’ve always used the frozen meatballs you just toss in the oven. So I decided last night to try my hand at making them. If I knew how simple it was, I would’ve started a long time ago!

Swedish Meatballs
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Swedish Meatballs
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
Meatballs
  1. Preheat Oven to 375 degrees In a large bowl, combine the meat, the seasonings, the egg and breadcrumbs. Don't use the seasoning packet yet, that is for later in the recipe. It's best to mix this by hand so the flavor flows throughout the meatballs. Form them into small balls, about 1 tbsp. of meat per ball. This should yield about 16 meatballs. Place the meatballs on a foil lined pan and into the oven for about 12-15 minutes. Remove and Drain the grease. Allow to Cool.
Sauce
  1. While the Meatballs are baking, in a large pot combine 3 Cups of milk, 1 1/2 cups of water, 1 can of Cream of Mushroom and 1 packet of the Swedish Meatball Sauce mix. **(Note: The packet is a 2-Part Packet, only open the Sauce Part of the Packet). Bring the mixture to boiling and stir until smooth and thickened. Turn down to medium and add the Egg Noodles. Cover and allow to simmer until noodles are softened and then add the meatballs. Serve.
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