• 2 pounds ground beef
  • 1 cup bread crumbs*
  • 1 cup applesauce*
  • 2 eggs
  • 1 chopped white or yellow onion
  • 1/2 t. mace
  • 1/4 t. allspice*
  • pinch of salt
  • GRAVY:
  • 3 TBLS butter
  • 1/4 Cup flour
  • 1 can beef consomme
  • 1 cup water
  • 2 TBLS parsley
  • 1 small can mushrooms (optional)

One day last fall I asked my oldest friend (she is turning 80 next week) what recipe she uses for Swedish meatballs and she gave me her tried and true recipe right there on the spot. I’ve made them a few times and we love them. The best part is; you can freeze half the batch for another meal, I love that! So here I will share with you my version of her version of Swedish Apple Meatballs.

Here are all of the ingredients, at the ready. (note: my kitchen wall and counter top cover is hideous and someday when I have the money it’s the first thing to get changed in this house!)


The only ingredient that I had to seek out in the grocery store was “beef consomme.”  And I could only find it made by the name brand Campbell’s. I was surprised that there wasn’t a cheaper store brand, but I guess it’s probably not used in very many other recipes. What do you use beef consomme for?

So besides this being a very delicious dinner item, these meatballs use applesauce! You may know that I canned dozen of kinds of applesauce and apples last summer, so I liked that about the recipe. For this batch I used some of my *canned apples*. They were soft enough that when we added them to the meat they broke down and became mushy, without needing to puree them separately. (I reserved half of the apples and all of the juice in the jar for oatmeal the next morning).

*I was out of breadcrumbs, so I used  2 TBL. wheat bran, 2 TBL. wheat germ, and 1 cup quick oats *. I didn’t have Mace, so I  added 1/2 tsp. * Allspice.


Mix all of the ingredients together with your hands if you’re brave enough. I made my husband do it this time. Just kidding, he offered to help and actually enjoyed it. It’s like playing with Play Dough!

Form the dough into balls, any size you want. I made mine the diameter of a quarter, or maybe slightly bigger. They will shrink a little bit while they bake, depending on how much fat is in your ground meat. I bought lean ground beef, so mine didn’t shrink much.

You bake these until they are brown. It will depend on the size of your meatballs, but mine took about 25 minutes at 400 degrees.


You can serve these over egg noodles or rice or mashed potatoes. I choose to serve them with rice for my guests. The accompanying gravy is very tasty and a must! That’s where the “beef consomme” comes into play.

Using a medium sized saucepan I melted my butter and added flour. Stir those together into a roux. Add 1 can of beef consomme, 1 cup water, and 2 TBL chopped parsley. I also added one small can of sliced mushrooms and their juice. Bring to a slight boil and stir constantly to keep it from boiling over. Lower the temperature and cook until smooth and thick, about 5 minutes, still stirring constantly. Remove from heat and either pour over meatballs, or serve in gravy dish for diners to pour over their own meal.

Do you have a favorite meatball recipe?