Swedish Meatballs


I hail from Sweden, or at least my ancestors do, and I wish I could say this is a family recipe that has been passed down from them. Wouldn’t that be cool? A recipe rich with heritage? The truth is, it comes from Better Homes and Gardens. I tell you one thing, it has certainly made my home better. You’re going to love the rich flavorful gravy accompanied by tender meatballs atop a favorite of the carbohydrate family . . . pasta!


1 lb. ground beef

2 slices bread, crumbed

1 egg

1/8 t pepper

2 T butter

2 T flour

2 t beef bouillon

1/8 t pepper

2 c light cream

egg noodles, cooked according to package directions


Combine beef, bread crumbs, egg and 1/8 teaspoon pepper. Mix until thoroughly combined. Shape into 1-inch meatballs. In skillet, melt butter over medium/low heat. Cook meatballs in skillet until browned, turning occasionally. Remove meatballs. Stir flour, bouillon and 1/8 teaspoon pepper into drippings. Whisk until smooth. Add cream. Cook and stir until boiling and thickened. Return meatballs to skillet. Heat through. Serve over egg noodles.

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