{Recipe} Aunt Marie’s Swedish Meatballs


I posted a photo of these meatballs to Instagram and Facebook and few months back and the response was definitive: everyone wants my recipe. Here it is, Aunt Marie’s gift to you, Jennifer

When I met Aunt Marie back in the 1980s she was an active mother, grandmother and wife of the former mayor. She was used to feeding a crowd and this recipe represents Aunt Marie’s cooking perfectly tome: honest, belly-warming and delicious. There is very little of Sweden in these meatballs, except for the nutmeg which kicks them up a notch. Instead they are more of a celebration of the American midwest in the twentieth century.

I can almost hear Aunt Marie’s sharp-as-a-tac humor when I’m mixing them up. I am confident she would get a kick out of knowing we make these every year in her honor.


RECIPE: Aunt Marie’s Swedish Meatballs


  • 2 pounds ground beef
  • 2-12 oz. packages pork breakfast sausage
  • 1.5 packages onion soup mix
  • 3 eggs
  • 1 cup bread crumbs
  • 1-1.5 cups milk
  • 1 teaspoon of nutmeg


  • 4 T flour
  • 2 cans of beef consommŽ
  • water
  • additional nutmeg to taste
  • salt and pepper to taste


Preheat oven to 350 degrees.


Starting with just one cup of milk, mix the first seven ingredients gently but thoroughly using a wooden spoon. If necessary add up to .5 cup of additional milk. The balls will be easier to form if the mix is a little soft.

Using a small cookie scoop (one generous Tablespoon), shape into balls and place on rimmed baking pans. Cook for 30 minutes or until well browned.

When cool enough to handle, remove meatballs to a pan or casserole dish. Pour off excess oil and use a rubber scraper to scrape up the browned bits on the bottom of the baking pan. Add these browned bits to the gravy pot.


In a medium saucepan combine flour and a half can of consomme. Whisk until smooth. Place over medium-low heat and add consomme while whisking continually. Add two cans of water. Once all of the consomme is incorporated, stop whisking and bring the gravy to a boil over medium heat. Reduce heat and simmer until slightly thickened. Add nutmeg, salt and pepper as desired.

Pour gravy over meatballs, cover and simmer until warmed through. Serve over egg noodles with cranberry sauce or lingonberries.

5 Comments Add yours

  1. ann ehnert says:

    We have the same recipe 🙂 Love these and it’s my hubs favorite.Thank you for sharing!!

  2. Pirate Jeni says:

    Nice to see some canned goods getting some love! These look delicious!

  3. Mythoughts76 says:


  4. chef mimi says:

    Thank you aunt Marie !

  5. Ted Luoma says:

    I’m looking forward to trying these.

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