Ernie's Swedish Meatballs

“My dad was a wonderful cook. His French Canadian background was apparent in everything he cooked. This recipe is wonderful and I hope you enjoy it as much as we do. The gravy is exceptional!”
2hrs 30mins

Ingredients Nutrition


  1. Meat Ball Directions.
  2. Saute onion and garlic in the 1 Tbls butter for 5 minutes until soft.
  3. In a large bowl soak breadcrumbs in buttermilk for 5 minutes.
  4. Add the meats, onion and garlic, salt and pepper, nutmeg, ginger, allspice and then the beaten eggs.
  5. Combine mixture thoroughly.
  6. Cover bowl with plastic wrap and refrigerate for one hour.
  7. Wet palms and form one inch meat balls and place on wax paper covered cookie sheet.
  8. Cover with plastic wrap and refrigerqte for another hour.
  9. In a heavy skilled melt remaining 2 Tbls butter and bacon fat.
  10. Add meat balls (do not crowd) and shake to coat them.
  11. Cook about 3 minutes then lower heat and brown for 5 minutes.
  12. Repeat as necessary until all meatballs are done. Add more butter if necessary.
  13. Gravy Directions.
  14. Melt butter in heavy skillet.
  15. Remove from heat and blend in flour. Gradually add beef broth and sherry stirring constantly with wire wisk. When well blended return to moderate heat and whisk constantly until mixture thickens.
  16. Take off the heat,blend in remaining ingredients.
  17. Return to heat and simmer stirring constantly for 3 minutes.
  18. Pour the gravy over the precooked meatballs. Cover and smimmer for 5 minutes.
  19. Serve over noodles.

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