Swedish Meatballs + Spaghetti Sauce with Meatballs
This page features two timeless dishes: authentic Swedish Meatballs and a robust Spaghetti Sauce with Meatballs. Both recipes use everyday ingredients and straightforward steps, making them ideal for beginner cooks or busy weeknights.
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Swedish Meatballs
Ingredients
- 1 1up fine bread crumbs
- 1 cup milk
- 2 lb ground beef
- 1/2 lb of sausage
- 1 cup finely chopped onion
- 2 eggs, slightly beaten
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon nutmeg, optional
- 1/2 cup butter or margarine
- 1/4 cup flour
- 3 beef bouillon cubes
- 4 1/2 cups hot water
Instructions
- Soften bread crumbs in milk (flavored crumbs are better).
- Add ground beef, sausage, onion, eggs, salt, pepper, and nutmeg (optional). Mix thoroughly.
- Shape into about 96 meatballs (about 1 inch in diameter).
- Heat butter in a large skillet. Brown meatballs a few at a time on all sides. Remove meatballs and set aside.
- Stir flour into the drippings to make a roux.
- Dissolve bouillon cubes in hot water. Gradually whisk the broth into the roux, stirring until smooth.
- Cook over low heat, stirring constantly, about 3 minutes.
- Add meatballs to the sauce and simmer 10–15 minutes.
Makes about 96 meatballs. About 12 generous servings (around 8 meatballs each) or about 24 small smorgasbord servings.
Spaghetti Sauce with Meatballs
Ingredients
- Sauce:
- one onion, chopped
- 3 tablespoons fat
- 1 - number 2 can tomatoes, 2 1/2 cups
- 2 - 6 oz cans tomato paste
- 2 cups of water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tbsp sugar
- one bay leaf
- Meatballs:
- 3/4 lb ground beef
- 1/4 lb ground pork
- 1 cup fine dry bread crumbs
- 1/2 cup grated Parmesan cheese
- one sprig of parsley, chopped
- 1 garlic, minced
- 1/2 cup milk
- 2 well beaten eggs
- salt and pepper
Instructions
- Make the sauce: Brown onion in hot fat. Add tomatoes, tomato paste, water, bay leaf, salt, pepper, and sugar. Simmer slowly 1 hour.
- Make the meatballs: Combine ground beef, ground pork, bread crumbs, Parmesan, parsley, garlic, milk, eggs, and salt and pepper. Mix thoroughly.
- Form into small balls and brown in hot fat.
- Add browned meatballs to the sauce and cook 15 minutes.
- Serve over spaghetti.
Serves 7–10.
FAQ
Can I bake the Swedish meatballs instead of frying?
Yes. Bake until cooked through, then add to the gravy to simmer briefly for flavor.
Why are there so many Swedish meatballs in this recipe?
This is a classic large-batch community cookbook recipe—great for parties, freezing, or smorgasbord servings.
Can I freeze the meatballs?
Yes. Freeze cooked meatballs (with or without sauce). Thaw and reheat gently.
Can I make the spaghetti sauce ahead of time?
Yes. Sauce and meatballs reheat well and often taste better the next day.