Swedish Meatballs Recipe

Swedish Meatballs Recipe

Tender meatballs with a creamy flavorful sauce. This tasty dish is sure to become a family meal favorite. It is easy, fast, and gourmet enough to proudly serve ALL your dinner guests.

60 min
5 servings


  • 1 package Harmony Valley Vegetarian Hamburger Mix
  • 2 slices fresh white bread
  • ¼ cup milk
  • 6 tablespoons butter
  • ½ cup finely chopped onion
  • Pinch of salt
  • 2 large egg yolks
  • 1 teaspoon black truffle salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground allspice
  • ½ teaspoon freshly ground nutmeg
  • ¼ cup all-purpose flour
  • 3 cups stock; mushroom, no-beef broth, or vegetable stock
  • ¼ cup heavy cream


  1. Prepare Harmony Valley Vegetarian Hamburger Mix according to package instructions.
  2. Preheat oven to 200° F.
  3. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
  4. Melt 1 tablespoon of the butter in a 12 inch skillet. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
  5. In a large bowl (or the bowl of a stand mixer if you have one), combine the sodden milk, the prepared Harmony Valley Vegetarian Hamburger mix, egg yolks, truffle salt, ½ teaspoon black pepper, allspice, ¼ teaspoon nutmeg, and the cooked onions. Beat on medium speed for 1 to 2 minutes.
  6. Using a size 30 scoop or a heaping tablespoon (about 1 ounce) for measuring, scoop the mixture and shape into meat balls with your hands.
  7. Melt 2 tablespoons of butter in the skillet and sauté ½ of the meatballs in the butter until they are golden brown on all sides. Remove from the skillet and set aside. (We generally use a non-stick skillet to sauté the Harmony Valley Vegetarian Hamburger mix).
  8. Melt 1 more tablespoon of butter in the skillet and cook the remaining meatballs. Remove to an oven-proof dish along with the first batch of meatballs and place in the warmed oven.
  9. Melt the remaining butter in the skillet over low heat and add the flour. Whisk until lightly browned. Gradually add the stock and whisk until the sauce begins to thicken. (If you are using a non-stick skillet, use a Teflon coated whisk or wooden spoon).
  10. Add the cream, ½ teaspoon black pepper and ¼ teaspoon grated nutmeg, and continue to cook until the gravy reaches the desired consistency.
  11. Remove the meatballs from the oven, cover with the gravy and serve. Garnish with parsley sprigs if desired.