Delicious meatballs covered in a fantastic gravy flavored with sherry. This is the dinner most requested by my children on special occasions. Serve with rice.

Advertisement

Ingredients

Directions

  • Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.

    Ads will not print with your recipe
  • Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.

  • Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.

  • Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.

  • Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.

Nutrition Facts

458.22 calories; 27 g protein; 16.48 g carbohydrates; 30.74 g fat; 142.16 mg cholesterol; 655.9 mg sodium.Full Nutrition


Reviews (13)

Read All Reviews

Most helpful positive review

03/15/2016
I ended up using frozen Swedish meatballs from BJ's (Wellsely farms brand) and then picked up the recipe at step 4. Yum! The sauce is the star for sure. I warmed the frozen meatballs in the broth and then added evaporated milk since the meatballs didn't have that flavor in them. I simmered it down and then made the sauce to spec and served it over egg noodles with broccoli and cauliflower.
(4)

Most helpful critical review

11/25/2013
These were pretty good. The meatballs were a little to soft and didn't really hold their shape very well. Less milk maybe. I simmered the meatballs in the gravy to finish them off.
(3)
13 Ratings
  • 5 Rating Star 7
  • 4 Rating Star 6
03/15/2016
I ended up using frozen Swedish meatballs from BJ's (Wellsely farms brand) and then picked up the recipe at step 4. Yum! The sauce is the star for sure. I warmed the frozen meatballs in the broth and then added evaporated milk since the meatballs didn't have that flavor in them. I simmered it down and then made the sauce to spec and served it over egg noodles with broccoli and cauliflower.
(4)
11/25/2013
These were pretty good. The meatballs were a little to soft and didn't really hold their shape very well. Less milk maybe. I simmered the meatballs in the gravy to finish them off.
(3)
04/24/2016
Followed the recipe - very delicious. I see what some cooks mentioned about the meatballs being a little mushy but just be gentle with them they will be tender and not taste like something from the grocery store freezer LOL! I served them with buttered wide egg noodles.
(2)
02/17/2016
I've tried to make meatballs before but have never managed to keep them together or get them to taste nice. This recipe is fantastic easy to follow and amazing end results. The gravy is to die for. Even my 3 year old ate them and he's at his fussy eater stage
(1)
09/27/2013
I haven't tried them yet but I will as they are so much like mine. I like to cook without a "roadmap" if you will but I am always keeping my eyes open to something different. I have saved to try later - thank you for posting.
09/28/2018
I made this for my husband who is of Swedish ancestry I added about 1 cup of sour cream to gravy- he LOVED it! Excellent recipe
11/06/2017
totally awesome
10/28/2016
Made the sauce only; Good flavor but the consistency was much thinner than expected... even by boiling it longer to try to cook down while stirring. Needed to add corn starch to thicken
06/08/2014
These were very tasty. I made the recipe pretty much as written. The onion was a medium white one and the bread was whole-grain white bread. As I see another reviewer mentioned the meatballs were pretty soft and didn't hold their shape very well. Therefore during the turning and simmering in broth they slightly fell apart during cooking. Also I really should have had a very large skillet or cooked the meatballs in two batches. Nevertheless the flavor was wonderful and I enjoyed the meatballs a lot.