Swedish Meatballs

Dish Size:
3 Quart
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September 12, 2011
Tara’s Tidbits®

For an even easier meal, this sauce goes great on frozen meatballs as well!

Swedish Meatballs have always been a family favorite of ours! A Christmas Eve tradition, they're even better when made with a mixture of ground beef, lamb, and veal - rather than just ground beef. – Tara


  • Nonstick cooking spray
  • 2 pounds lean ground beef
  • 1 cup white breadcrumbs, soaked in 1/2 cup milk
  • 2 eggs, beaten
  • 2 tablespoons parsley flakes
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 16 ounces sour cream
  • 1/2 cup beef broth
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon pepper


  1. Preheat oven to 375 degrees. Spray a 3-quart temp-tations® baking dish with nonstick cooking spray.
  2. In a large bowl, mix ground beef, breadcrumbs soaked in milk, eggs, 1 tablespoon of parsley flakes, 1/4 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and salt until well combined. Form into golf ball-sized meatballs, and place in a single layer in baking dish.
  3. Bake 25-30 minutes, rotating twice, until cutting into the largest meatball reveals no pink.
  4. Make the gravy in a saucepan over medium-high heat by combining sour cream, beef broth, nutmeg, cinnamon, pepper, remaining tablespoon parsley flakes, remaining 1/4 teaspoon garlic powder, and remaining 1/2 teaspoon onion powder. Heat just until simmering. Serve meatballs with rice, potatoes, or noodles, smothered in gravy.
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