I hope you enjoy this recipe for Swedish meatballs with a thick savory gravy. My family and I just love it.


  • 4 eggs
  • 1c.milk
  • 8 slices bread, torn
  • 2 pounds ground beef
  • 1/4 c. finely chopped onion
  • 4 tsp. baking power
  • 1 to 2 tsp. salt
  • 1tsp. pepper
  • 2 Tbs. shortening
  • 2 cans (10-3/4 ounces each)
  • condensed cream of chicken soup ,undiluted
  • 2 cans (10-3/4 ounces each )
  • condensed cream of mushroon soup
  • undiluted
  • 1 can (12 ounces) evaporated milk
  • minced fresh parsley


In large bowl, beat eggs and milk.Add bread; mix gently and let stand for 5 minutes. Add beef , onion, baking power, salt and pepper; mix well (mixture will be soft). Shape into 1-in. balls. In a large skillet, brown meatballs, a few at a time, in shortening. Place in an ungreased 3 -qt. baking dish. In a bowl, stir soups and milk until smooth; pour over meatballs. Bake, uncovered, at 350 for 1 hour. Sprinkle with parsley.

Yeild: 8-10 servings

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Submitted 6/13/05.
Source: recipe for linda Wilson
Submitted By: ponky 37
swedish meatballs