Is it even really a Sunday dinner without Momma’s Swedish Meatballs? Goodness, we can smell these cooking in her kitchen in our dreams! The fork-tender, tasty, flavorful spheres have us wishing it were Sunday every day. And the good news is… you can technically have them every day because this recipe is easy-peasy. Your loved ones will be running home when they know that these always-delicious comforts from home, also known as, Momma’s Swedish Meatballs, are on the dinner menu. Don’t wait until Sunday, make some tonight!

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Ingredients

  • 1 large egg, lightly beaten
  • 1/2 cup saltines, crushed
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg, optional
  • 1/2 pound ground beef
  • 1/2 pound bulk pork sausage
  • 1/4 cup plus 2 tablespoons all-purpose flour, divided
  • 2 1/2 cups reduced-sodium beef broth, divided
  • mashed potatoes, cooked and hot
  • fresh parsley, optional, minced

Directions

Step 1 –In a bowl, mix the egg, the saltines, the seasoned salt, the pepper, and the nutmeg.

Step 2 –Add the beef and the sausage to the egg mixture and mix lightly but thoroughly.

Step 3 –Shape the meat mixture into 1-inch balls.

Step 4 –Lightly coat the meatballs with 1/4 cup of the flour.

Step 5 –In a large skillet over medium-high heat, add the meatballs and brown on all sides, about 2-3 minutes per side.

Step 6 –Add 2 cups of the broth to the meatballs and bring the mixture to a boil.

Step 7 –Reduce the heat to low and simmer, covered, until the meatballs are cooked through, about 5-6 minutes.

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Step 8 –Transfer the meatballs to a plate using a slotted spoon.

Step 9 –Mix the remaining flour and the remaining broth in a bowl until it is smooth.

Step 10 –Add the broth mixture to the sauce mixture and bring it to a boil.

Step 11 –Cook and stir the sauce mixture until it thickens, about 1-2 minutes.

Step 12 –Return the meatballs to the pan and cook until they are heated through.

Step 13 –Serve the meatballs with the mashed potatoes, topped with the sauce, and garnished with the parsley.