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Baked Swedish Meatballs recipe. If you want a warm bowl of goodness then make this recipe for Baked Swedish Meatballs right away. This recipe is different from others in that you bake the meatballs vs pan frying them. While they bake, you can make the creamy sauce and boil up some potatoes for mashing and dinner will be done in a flash.
I don’t know about you, but I always struggle to keep my meatballs round when I pan fry them. They always seem to turn into triangles, or odd shaped blobs that just don’t give me that “meatball” vibe. One of the ways I’ve found to fix that is baking them with a little beef broth or chicken broth which makes tender swedish meatballs and the broth is perfumed with the meatball mixture and adds even more deliciousness to the cream sauce.
Try these other one-skillet classics Cheesy Skillet Chicken Chilaquiles, easy Cheesy Skillet Lasagna, the family fave Homemade Hamburger Helper, or simple Beef Stroganoff Hamburger Helper.
Why you’ll love it
This recipe for easy Baked Swedish Meatballs is a great recipe that comes together in 30 minutes. Perfect for an easy weeknight dinner that’s cozy and full of flavor.
Now you won’t have drive to IKEA and you can get your Swedish meatball fix at home. Make extra meatballs and freeze them for an even easier weeknight dinner.
How do you make Baked Swedish Meatballs?
The meatball mixture only requires a few ingredients like: finely chopped onion, egg, panko bread crumbs, garlic powder, onion powder, ground allspice, and ground nutmeg. The creamy sauce is buttery with hints of dijon mustard, Worcestershire sauce, and sour cream.
1. Mix Swedish meatball ingredients in a large bowl and use a hinged scoop to make uniform shaped balls. Placing them in a single layer on a lightly oiled rimmed baking sheet and pour in 3/4 cup beef stock.
2. Bake the meatballs for 20-25 minutes in a preheated oven until golden brown. Remove and reserve the pan juices.
3. Make the creamy gravy a large skillet over medium heat.
4. Add the reserved juices from the meatballs and whisk well to combine. Add the cooked meatballs to the creamy gravy sauce and serve with mashed potatoes and a side of lingonberry jam (if you have some).
Find the printable recipe card with exact detailed instructions below.
What ingredients are in Swedish Meatballs?
- Combination of Ground beef and Ground pork (or ground turkey). Using a ground meat mixture will create flavorful meatballs
- Yellow onion – minced onion works best so you get flavor without the texture
- Egg – large
- Panko breadcrumbs or white bread that’s torn into small pieces
- Spices: garlic powder, onion powder, ground allspice, ground nutmeg, salt, and black pepper
- Beef broth or beef stock
- Butter - 1/2 stick of unsalted butter
- All purpose flour
- Dijon mustard and Worcestershire sauce
- Sour cream
- Fresh parsley
Tools you’ll need
You only need a few tools to make this baked version of Swedish meatballs:
- Large skillet or large frying pan
- Rimmed baking sheet or large baking dish
- Large mixing bowl
- Small hinged scoop
What to serve with Baked Swedish Meatballs
Garlic Parmesan Roasted Broccoli
Brown Butter Herbed Mashed Potatoes
Baked Swedish Meatballs
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- ½ onion minced
- 1 large egg
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Pepper to taste
- ¾ cup beef broth
Sauce
- ¼ cup butter 1/2 stick
- ⅓ cup flour
- 3 cups beef broth
- ½ teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ cup sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 425ºF. Lightly grease a large rimmed baking sheet with olive oil or cooking spray oil.
- Add all the meatball ingredients to a large bowl and mix together well with your hands. Form 1 ¼ – 1 ½-inch meatballs using a small hinged scoop (or eyeball it just make them all similar size so they cook evenly). Place the meatballs on the prepared baking sheet. Add 1/2 cup beef broth and bake 20 min. Remove and set aside.
- In a large skillet over medium heat add the butter. Once melted, stir in the flour and cook for a few minutes, stirring often, until the roux starts to turn golden.
- Slowly whisk in the beef broth, Dijon mustard, and Worcestershire sauce, and the reserved juices from the meatballs and simmer until the gravy begins to thicken.
- Stir in the sour cream until incorporated.
- Add in the meatballs and simmer for about 10 minutes.
- Season with salt & pepper as needed. Sprinkle with fresh parsley and serve immediately over mashed potatoes or cooked noodles.
Nutrition
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Tips for storing or making ahead
- For storing – store in an airtight container in the refrigerator for up to 4 days.
- For reheating – reheat in a microwave safe dish using 1 minute increments and stirring in between
- How to freeze or make ahead – Freeze uncooked meatballs on a parchment lined baking sheet until frozen solid. Transfer to an airtight container or zip top bag and store in the freezer for up to 3 months. Bake frozen meatballs for about 10 minutes longer than the recipe requires, or until golden brown and cooked through. Alternatively, you can freeze cooked meatballs in an airtight container for up to 3 months.
Recipe By:
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
