Connie’s Swedish Meatballs

by Connie on January 5, 2011

My family of 10 loves Swedish meatballs! They are the ultimate comfort food when served over a big helping of mashed potatoes and smothered in gravy! YUM!

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Swedish Meatballs

Yield – 10 servings

Preparation Time – 10 minutes

Cooking Time – 25 minutes


  • 2 lbs. ground beef
  • 2 Tbsp. oil
  • 1 egg
  • 2 cans cream of mushroom soup
  • milk (1/2 soup can)
  • 1 cup cracker or bread crumbs
  • Serve with mashed potatoes (or rice)


  • Mix the 2 cans of soup with 1/2 can of milk.
  • Knead 1/4 cup of this mixture, along with the egg and bread crumbs into the ground beef.
  • Set the rest of the soup mixture aside.
  • Make meatballs about the size of golf balls.

  • Brown well in 1 Tbsp. oil, making sure to roll them around periodically so they will be evenly cooked.

  • Drain oil and cover meatballs in gravy (remaining soup mixture). Simmer until hot.
  • Serve over mashed potatoes (or rice) and enjoy!

{ 7 comments… read them below or add one }

Alea January 5, 2011 at 9:17 pm

We love meatballs too; they are always a crowd pleaser.


Tricia January 5, 2011 at 11:37 pm

I adore easy. Besides that these look delicious and filling!


JJ Nelson January 13, 2011 at 9:58 am

Do you use rest of the soup/milk mixture for the gravy?


Connie January 13, 2011 at 10:11 am

Yes, the soup/milk is the gravy I’m referring to.


Nicolle B. January 14, 2011 at 1:56 pm

Sounds yummy! I’ve never had Swedish Meatballs before. I’m printing this one out :)


Jill Eisenbarth Martinez January 16, 2011 at 10:09 am

My mom makes Swedish meatballs and uses 1/2 lb of pork in with the hamburger and sour cream in the gravy along with the mushroom soup. Yum. Love that recipe.


Dina September 8, 2013 at 11:55 pm

This recipe sounds easy and tasty! I wonder if I could use water instead of milk. My husband is lactose intolerant. Thanks for this!


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