The Best Swedish Meatballs Recipe

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 490.6
  • Total Fat: 39.2 g
  • Cholesterol: 153.2 mg
  • Sodium: 471.9 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 21.8 g

View full nutritional breakdown of The Best Swedish Meatballs Recipe calories by ingredient
Submitted by:


I made it so it can be gluten-free. I made it so it can be gluten-free.
Number of Servings: 10


    0.5 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour (by DEX82DAX)
    .5 cup Milk, 1%
    1 large Egg, fresh, whole, raw
    1 clove Garlic
    .33 tsp Salt
    .25 tsp Pepper, black
    3 tbsp Onions, dehydrated flakes
    16 oz Ground beef
    16 oz Ground Pork
    1 tbsp Butter, salted
    .66 tbsp Extra Virgin Olive Oil
    .33 cup Butter, salted
    0.25 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour (by DEX82DAX)
    2 tsp Tone's Beef Base (by AROSE4U)
    1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
    2 tsp Soy sauce (tamari)
    1 tsp Dijon Mustard (Great Value)


In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers, and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
Once the milk has absorbed some, add in the onion, meat(s), and parsley. Mix well with your hands to combine.
Roll meat into about 24 small balls, or 16 larger balls.
Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they donít stew or simmer. Transfer to a warm plate and cover with foil.
Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in color. Pour in the broth (or stock), cream, soy sauce, and dijon. Bring to a simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavors together.

Continue to simmer until thickened.

Serving Size: serves 10

Number of Servings: 10

Recipe submitted by SparkPeople user DEJAQUINT1.

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