Swedish Meatballs

by Dinner Hero on February 4, 2013

My hubby is really good at making big batches of these meatballs and then freezing them in dinner-size portions.

Just triple or quadruple this meatball recipe and then do what they call in the food service industry – IQF.  For the home cook, this just means that you lay out the uncooked meatballs on a big baking sheet(s) and throw them in the freezer for a few hours – until each meatball is Individually Quick Frozen (ah, ha!).  Then, you take them out of the freezer and put dinner-size portions into Ziplock bags.  Then back in the freezer they go.

Does the thought of spending a few hours, on a perfectly good Sunday afternoon, in the kitchen making 100+ meatballs make you want to poke your eyes out?  Not if you make it fun.  Grab a kid and turn on your dance music and get these meat balls rolled out in no time.  It’s a great opportunity to teach our kids just one more thing they should know before leaving the nest.  One thing’s for sure, they WILL be able to feed themselves when they are no longer living with us.  It’s a gradual process.  I’d rather do it this way than try to teach them everything I know in the week before they go off to college.

By the way, that’s when Marc learned how to iron clothes, the day before he left for college.  Thinking about that makes me laugh.

These meatballs can be used for other recipes, too.  Like in Pineapple Meatballs + Rice, or with some BBQ sauce on a bun.  Use your imagination.

Swedish Meatballs
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 1 beaten egg
  • 2 ¼ cups milk
  • ¾ cup bread crumbs
  • ½ cup finely chopped onion
  • ¼ cup snipped parsley
  • ¼ teaspoon pepper
  • ⅛ teaspoon nutmeg
  • ½ lb. ground beef
  • ½ lb. ground sausage
  • 2 tablespoons flour
  • 2 teaspoons instant beef bouillon granules
  • 1 small package fresh mushrooms, sliced
  • 2 to 3 cups hot cooked egg noodles

  1. In a mixing bowl combine egg, ¼ cup of the milk, bread crumbs, onion, parsley, pepper and nutmeg. Add meat and mix well. Shape into meatballs and bake at 375 degrees for 20-25 minutes.
  2. Stir flour, bouillon granules and remaining milk. Cook and stir until thickened and bubbly. Meanwhile, cook the pasta and saute the mushrooms. Add the cooked meatballs and mushrooms to the sauce. Serve over hot noodles.


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