The Home Grown Farm

The Home Grown Recipes

The Home Grown Mom’s Swedish Meatballs



2 cups breadcrumbs (up to 2 1/2-3 cups if baking on a cookie sheet)

1 cup squash

1/2 pound mushrooms

1 medium onion

2 eggs

1 pound ground meat (turkey or beef)

2 tsp salt

2 tsp black pepper

1 tsp ground cardamom

1 tsp ground nutmeg


6 tbsp butter

1/3 cup flour

4 cups water + 2 bullion cubes (vegetable or beef) OR use 4 cups broth of your choice

2-4 tbsp jam of your choice (berry, grape, strawberry, etc.)

dash of nutmeg

salt and pepper to taste

  • PREP 10 minutes
  • COOK 30 minutes



  1. Preheat oven to 425.
  2. Put squash, mushrooms, and onion in  the bowl of a food processor and pulse till the pieces are about the same size as your ground meat.
  3. Pour your processed veg into a large bowl and combine all remaining meatball ingredients and mix thoroughly.  My meatballs were rather soft (almost soupy really) but, no worries, I’ve got a trick for you.
  4. Spray a mini muffin tin with cooking spray.  Scoop 1-2 tablespoons of meatball mixture into your hand and loosely form a ball then place in your muffin pan, continue with the remainder of the meatball mixture.  If you don’t have a mini muffin tin you could probably use a cookie sheet sprayed with oil, just up the amount of bread crumbs if your meatball mixture seems too soft to hold together.
  5. Cook meatballs at 425 for 15-20 minutes, until cooked through.  Prepare the sauce while the meatballs cook.



  1. In a large saute pan, heat the butter over medium heat until melted.
  2. Gently whisk in flour, stirring until the mixture is smooth and continuing to cook until the color changes to a light brown.
  3. Combine 4 cups of water and bullion of your choosing (I use vegetable), and add to the roux, again stirring until smooth.
  4. Add jam, nutmeg, salt, and pepper and season to taste.  Remove from the heat.
  5. Once the meatballs are cooked, add them to the sauce and stir to ensure they’re evenly coated.
  6. Serve over noodles and enjoy!