The Pioneer Woman Tasty Kitchen
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Swedish Meatballs

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

The most delicious recipe known to man (or woman!)—a “Gram Original,” the meatballs are to die for! Cross my heart … scout’s honor!

Ingredients

  • FOR THE MEATBALLS:
  • 2 pounds Hamburger
  • 1 pound Ground Pork
  • 1 bag Onion Cracker Crumbs (one Sleeve) Processed Finely In Food Processor
  • 1 whole Medium Onion
  • 2 whole Eggs
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Allspice
  • ½ teaspoons Sugar
  • Salt And Pepper, to taste
  • _____
  • FOR THE GRAVY:
  • 2 cans (10.75 Oz. Can) Cream Of Chicken Soup, Or More If You Like More Gravy
  • ½ cans Water (Use The Soup Can To Measure)
  • Drippings From Meatballs
  • 1 pinch Sugar
  • 2 dashes Nutmeg
  • 2 dashes Allspice
  • Salt And Pepper, to taste

Preparation

Mix all the meatball ingredients together, form small balls (I use the smallest “Pampered Chef” cookie scoop) and brown (see note below). Remove meatballs from the pan. Save all the drippings.

In a large frying pan, mix 2-3 cans of cream of chicken soup along with a generous 1/2 can of water (use the soup can to measure) and the meatball drippings. Season the gravy with a pinch of sugar, a couple of shakes of nutmeg and allspice, and a bit of salt and pepper to taste. Add meatballs, cook through until gravy is bubbly and slightly thinned.

Serve over or alongside (real!) mashed potatoes. We love this meal with peas. Yummo! Enjoy! Oh, and I’d love to hear if you love them as much as we do!

Browning note: I prefer mine browned in a frying pan. This is the “putzy” part; I’ve found that if you drop them on a large, lightly buttered, cookie sheet and brown them in the oven at 375-400 degrees (F) for about 5 minutes, then throw them in the frying pan, it saves some time! They are firmer then and easier to work with. Or, if you don’t care, just brown them all the way in the oven.

2 Comments

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ljsiscel on 4.15.2010

I made these last night, I have never had swedish meatballs before. And they are to die for. My very picky husband had two plates of them piled high on a bed of mashed potatoes. These are abosulety wonderful. Thank you very much for the recipe.

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Mama Holli of Nobody Puts Mama In A Corner! on 2.9.2010

YUm! This looks really good!

5 Reviews

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RoryLove on 6.19.2014

We made this last night, and everyone loved it–even a very picky 13 yr old went back for a heaping plate of seconds. We served it with rice. We used 3 cans of cream of chicken soup, and that was the perfect amount of gravy for us. I added 3/4 can of water instead of 1/2 since we added the extra can of soup. I could not find the Onion Crackers, so we used 4 oz of Progresso Garlic & Herb Bread Crumbs instead. When we combined the meatballs and gravy, we put all of it in a crock pot on “Low” for an hour and then switched it down to “Warm” until serving time. It was in the crock pot for about 5 hours or so. This meal turned out great!

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scarlett99 on 4.28.2013

We really liked this. I think I’ll just bake them thoroughly in the oven then mix them in with the sauce after. My meatballs stuck to the bottom of the pan a bit and some came apart. Although they tasted great just the same!

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msblue on 7.11.2012

This recipe is amazing and quick. Wanted more gravy and only had 2 cans of cream of chicken soup so I added a can of cream of onion and boy is it yummy. Thanks Mama-M.

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mikovach on 8.23.2011

Excellent meatballs!
Best I’ve ever made, this is a keeper for sure!!

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Stacy Makes Cents on 3.22.2011

Delicious! We all wanted to lick our plates clean. :-) Easy to follow and very yummy. We used rice underneath instead of mashed potatoes.

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