Mom's Swedish Style Meatballs

“This is a recipe I remember my mother making for dinner parties when I was very young. I loved to sneak in and sample a few when she wasn't looking. Mom served this with rice as a main dish. This has a very different sauce from other Swedish meatball recipes I have since tasted -so I am not sure if these are authentically Swedish or not. I just know that they are rich and tasty and there were never any leftovers. I snagged this from Mom's recipe collection. This makes about 30 medium sized meatballs.”
1hr 45mins
30 meatballs

Ingredients Nutrition


  1. Soak breadcrumbs in cream 5 minutes,or until very soggy.
  2. Meanwhile, in a small skillet, melt 2 tsp butter and sauté onion until soft and tender.
  3. Combine meats well (if you can't get each type, that's ok- just end up with 1 1/2 pounds ground meat total).
  4. Add soaked bread crumbs mixture, sautéed onion, egg, parsley, salt, pepper, and spices to taste to the meat mixture.
  5. Mix well until combined.
  6. Cover and chill meat mixture for 30 minutes to firm up.
  7. Form about thirty 1 1/2" size meatballs (using a meatball scoop).
  8. Brown meatballs in 1-2 Tbsp butter in a very large deep sided skillet until browned on all sides, but not cooked all the way through yet; then remove from skillet using a slotted spoon and set aside in a covered dish to keep warm.
  9. Combine boiling water,coffee powder and crumbled bouillon cube together until blended.
  10. In the hot drippings from the pan, add 2 Tbsp butter and stir until melted.
  11. Whisk in 2 Tbsp flour, sprinkling in the flour gradually so it doesn't clump and whisking vigorously until blended.
  12. Whisk in the coffee mixture and cook and stir until gravy thickens and bubbles, over medium or medium-high heat.
  13. Add meatballs to the pan, cover,lower heat to medium low, and let meatballs cook in the gravy until fully cooked (approx 30-40 minutes), stirring occasionally.

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