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Swedish Meatballs

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“A tender meatball served over buttered parsley noodles,with a delicious gravy.”
READY IN:
1hr 30mins
SERVES:
6-8
YIELD:
50 meatballs
UNITS:
US

Ingredients Nutrition

  • 2 lbs ground chuck or 2 lbs ground veal or 2 lbs ground beef or 2 lbs ground pork, mix
  • 1 cup half-and-half
  • 1 14 ounces Lipton Onion Soup Mix (1 envelope)
  • 1 cup plain breadcrumbs
  • 3 eggs
  • salt & freshly ground black pepper
  • Sauce
  • 2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
  • 1 34 cups milk

Directions

  1. Whisk eggs, add ground meat, half&half,onion soup mix, breadcrumbs,salt&pepper.
  2. Will be sticky, so wet hands & shape into meatballs.
  3. Fry or bake in olive oil until lightly browned.
  4. If baking bake at 425* for 20 minutes.
  5. Drain on paper towels.
  6. Whisk soup and milk together in oven proof casserole dish.
  7. Add meatballs.
  8. Bake at 325* for 1 1/2 hours.
  9. Cook noodles, drain.
  10. Add butter and parsley.
  11. Serve meatballs over buttered noodles.
  12. I use cream of chicken soup for the sauce because my husband does not like mushrooms.

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