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Beverly's Swedish Meatballs

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“This recipe can easily be doubled or tripled. They freeze well for a quick meal later on. Prep and cooking times are approximate since I usually quadruple the recipe.”

Ingredients Nutrition

  • 1 14 lbs ground beef
  • 2 slices bread, top crust removed
  • 1 egg
  • 1 small onion, minced
  • 1 potato, cooked and mashed (left over mashed potatoes can be used)
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 2 (1 ounce) packets brown gravy mix (approximate size)


  1. In a small bowl, soak bread in water.
  2. Squeeze out the excess water from the bread and put the bread into a large bowl.
  3. To the bread, add ground beef, egg, onion, mashed potato, salt and pepper and mix well.
  4. Shape into small meatballs(I use a medium size Pampered Chef scoop for this).
  5. At this point you can cook them in a pan on the stove, bake in an oven at 350 or even use a George Forman grill(they will get a little flattened). You are cooking them until they are no longer pink in the middle. Depending on how you cook them, cooking time will vary. I use a GF grill and it takes about 5 minutes.
  6. Cool and freeze in quart size zippy bags. Our family of 4 eats about 15 in a meal so I freeze them in bags of 15 or 20 depending on if I want any leftovers(no one will eat the leftovers except me).
  7. To serve, I make brown gravy using a packet, add the frozen meatballs and heat through til they are hot and no longer frozen.

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