Ok, so there are a ton of meatball recipes on this site. But nothing is quite like this one. Try it if you like savory, big meatballs to serve with whipped potatoes or egg noodles.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until tender and lightly browned.

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  • Whisk the egg in a large bowl. Add the onion, ground beef, bread crumbs, garlic salt, coriander, nutmeg, parsley and pepper; mix well using your hands. Shape into meatballs using your hands or an ice cream scoop.

  • Place the meatballs into the skillet, and set over medium-high heat. Cover, and cook until browned on the bottom. Turn, and continue cooking covered, until meatballs are browned on all sides and no longer pink in the center, about 20 minutes. Drain on a paper towel, and pour excess grease out of the skillet.

  • Pour the cream of mushroom soup into the skillet, and stir in enough water so that it is still a fairly thick gravy. Return the meatballs to the skillet, and stir until coated. Serve over potatoes or egg noodles.

Nutrition Facts

270.1 calories; 13.3 g protein; 18.2 g carbohydrates; 65.3 mg cholesterol; 796 mg sodium. Full Nutrition

Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/09/2007
I baked these in a 425 degree oven rather than frying them... and I left out the sauce... but my family LOVED them! I made them about a month ago and am going to make them again tonight! Thank you so much!!!:) Read More
(68)

Most helpful critical review

Rating: 3 stars
04/10/2006
The meatballs seemed a little on the nutmeggy side to me (and I even added a bit less than called for). But I think once you add sour cream to the soup (as someone helpfully suggested already) the flavors even out. Perhaps the title subconsciously conjured up my kindergarten imaginings of big sloppy italian meatballs all covered with cheese rather than a more swedish-meatball-type of flavor. Thanks anyway:) Read More
(18)
128 Ratings
  • 5 star values: 65
  • 4 star values: 43
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
08/09/2007
I baked these in a 425 degree oven rather than frying them... and I left out the sauce... but my family LOVED them! I made them about a month ago and am going to make them again tonight! Thank you so much!!!:) Read More
(68)
Rating: 5 stars
08/09/2007
I baked these in a 425 degree oven rather than frying them... and I left out the sauce... but my family LOVED them! I made them about a month ago and am going to make them again tonight! Thank you so much!!!:) Read More
(68)
Rating: 5 stars
01/18/2006
AWESOME!!!!!Just like my Mom makes.we loved it! The only changes I made were that I did not have coriader but I used a teaspoon of Dijon mustard and I had Italian bread crumbs instead of plain. Otherwise I followed it exactly. Thank you soooo much. Read More
(64)
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Rating: 5 stars
03/29/2006
The meatballs were very flavorful. I used dijon mustard instead of coriander and added about 1/3 cup of sour cream to the mushroom soup. It was delish! Husband liked it too! Read More
(57)
Rating: 5 stars
07/25/2007
I'm a new wife and made these for my husband over noodles. He asked me where I bought the meatballs. When I said I made them He gave me a high five across the table. I made a smaller version of the recipe for the 2 of us but they were still wonderful. I browned them in a frying pan but then put them in a small casserole dish added the soup and them left them in the oven for a few hours on low. Still wonderful! Read More
(27)
Rating: 5 stars
02/08/2006
WE HAVE A WINNER!!!! I ve only made meatballs a couple times in the past 15 years of marriage mostly because I don t like them even though it is one of hubby s favorite meals. I wanted to make a special meal for him and I tried this recipe. The meatballs turned out great; I even ate 2 of them. The only real difference was I made ours with ground venison (we have a lot of it in the freezer this time of year). Read More
(24)
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Rating: 3 stars
04/10/2006
The meatballs seemed a little on the nutmeggy side to me (and I even added a bit less than called for). But I think once you add sour cream to the soup (as someone helpfully suggested already) the flavors even out. Perhaps the title subconsciously conjured up my kindergarten imaginings of big sloppy italian meatballs all covered with cheese rather than a more swedish-meatball-type of flavor. Thanks anyway:) Read More
(18)
Rating: 5 stars
12/12/2006
These are very satisfying and easy to prepare. Just watch them carefully when you're cooking them in the covered pot as they will burn easily. Once I turned my heat down and got them to brown instead of burn I had a winner! They are a little crispy on the outside and cooked through on the inside. Savory and delicious. I skipped the white sauce/cream soup and served them with spagetti noodles and marinera sauce. Read More
(18)
Rating: 5 stars
01/20/2011
This was super yummy. The nutmeg made this recipe. We served over noodles... will definatley make this again... Read More
(12)
Rating: 4 stars
05/26/2006
I found these meatballs to be quite tasty-in a different sort of way. I'm glad I only put 1/2 tsp of the nutmeg though as someone suggested. I didn't have the mushroom soup so I just made a white sauce and cooked it for a few minutes with the meatballs which flavored the sauce just right. My husband put catchup on them so I made him eat some just as they were so that he could help me rate the recipe. He gave a thumbs-up so that probably means 5-stars! Read More
(11)