Swedish Meatballs


  • 1 Lb Meatloaf Mix or Ground Beef
  • 3 Pieces of white bread
  • 2 Eggs
  • 2 & 1/4 Cup Milk, Divided
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1 Tsp Nutmeg
  • 1 Can Cream of Mushroom Soup
  • 1 Can Cream of Chicken Soup
  • 1 Package Powder Brown Gravy Mix


  1. Preheat oven to  350 degrees
  2. Tear the bread into quarters and put in a large mixing bowl
  3. Add 1/4 Cup of milk and let sit for 2 minutes
  4. Squeeze the excess milk out of the bread and return to the (drained) bowl
  5. Add the eggs, salt, pepper, nutmeg and mix well
  6. Add the meat to the bowl and mix until blended
  7. Form into meatballs about 1 inch thick and place in a baking dish
  8. Bake for about 20 minutes at 350 degrees, turning occasionally
  9. In a bowl, add the cream of mushroom soup, cream of chicken soup, powder gravy mix, and 2 cups of milk – Mix well.
  10. Pour the gravy over the meatballs and return to the oven for another 40 minutes.

I always serve this over white rice or buttered egg noodles. The leftover meatballs and sauce can be frozen for another (lazier) night.


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