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Baked Swedish Meatballs

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“This recipe is from my Seaward Inn Cookbook. My husband loves it so much that I am putting it on-line to reference while travelling. I serve it with egg noodles. The Seaward Inn is a lovely place in Rockport, MA, that we visited each summer while the Campbell family owned it. Great food and ambience!”
READY IN:
50mins
SERVES:
6
YIELD:
30 meatballs
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Soak bread in milk.
  2. Add the following to soaked bread:
  3. - Eggs, slightly beaten.
  4. - Ground beef.
  5. - Onion.
  6. - Sugar.
  7. - Spices (except dill weed).
  8. Shape into 1" balls. Brown on all sides in skillet (or bake in 400 degree oven for 20 min.).
  9. Remove meatballs to 2 quart casserole.
  10. In skillet, or saucepan:
  11. Add 5 Tbsp flour (or cornstarch) to meat drippings, then add 1 can Consomme and 1 can water.
  12. Note: Shake with 1 soup can of water with flour (or cornstarch) if meatballs were baked. Then add to Consomme.
  13. Cook, stirring gravy until thick and smooth.
  14. Add 1 cup light cream and 1 tsp dillweed, and stir until blended.
  15. Add to meatballs.
  16. Bake, covered for 30 minutes at 400 degrees.

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