Swedish Meatballs
Print Recipe

Creamy Swedish Meatballs

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins


  • 2 large eggs lightly beaten
  • 3/4 cup seasoned bread crumbs
  • 1 teaspoon coarsely ground pepper
  • 1 medium onion chopped
  • 2 pounds ground beef
  • 1/3 cup minced fresh parsley
  • 3/4 teaspoon salt

For Gravy

  • 2-3/4 cups 2% milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 2 cans 10-1/2 ounces each condensed beef broth
  • 3/4 teaspoon salt
  • 1 teaspoon coarsely ground pepper


  • In a large bowl, combine eggs, bread crumbs, pepper, parsley, and salt. Add beef and mix thoroughly.
  • Shape the meatballs into 1-1/2-in. In a large skillet brown meatballs in batches over medium heat. Now remove the balls to paper towels using a slotted spoon to drain, reserving drippings in pan.
  • To make the gravy, stir flour into drippings; cook until light brown over medium-high heat.
  • Gradually whisk in milk until smooth. Stir in the condensed beef broth, Worcestershire sauce, salt, and pepper. Bring to a boil cook for 2 minutes over medium-high until thickened.
  • Reduce heat to medium-low; return meatballs to pan. Cook for 15-20 minutes uncovered or until meatballs are cooked through, stirring occasionally.