Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Swedish Meatballs I
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 1 hr 15 min
- Yield
- 4.00 - serving(s)
Categories
- meat dishes
Cuisine
- Swedish
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Omnivore
Allergens
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
- Possible Cereals containing gluten — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Swedish Meatballs I brings together 1 egg, 1/4 cup milk, 1 lb ground beef in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 4 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 1 egg
- 1/4 cup milk
- 1 lb ground beef
- 1/4 cup dry cream of wheat
- 1/4 cup minced onion
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon chopped fresh parsley
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Preheat oven to 350ºF (175ºC).
In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
Bake at 350ºF (175ºC) for about 20 minutes.
Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
Bake uncovered at 350ºF (175ºC) for another 40 minutes. Sprinkle with parsley with parsley before serving.
Keep Cooking
More egg Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
