Classic Baked Swedish Meatballs

Swedish Meatballs
Swedish Meatballs. Melanie Acevedo/Getty Images
  • 75 mins
  • Prep: 20 mins,
  • Cook: 55 mins
  • Yield: 6 Servings
Ratings (7)

These flavorful Swedish meatballs are started on the stovetop and then they're finished in the oven. The meatballs are lightly spiced with a little nutmeg, served in a tasty creamy gravy made with beef broth and cream.

Light cream or half-and-half may be used for the flavorful gravy. Serve the easy meatballs with potatoes, rice, or pasta. Lingonberry jam is traditionally served with Swedish meatballs.

What You'll Need

  • 1 1/2 cups soft bread crumbs, about 3 slices bread
  • 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg or allspice
  • 3/4 cup milk
  • 2 pounds ground beef
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 can (10 1/2 ounces) condensed
  • beef broth
  • 1 cup
  • half-and-half or light cream

How to Make It

  1. Combine bread crumbs, onion, salt, pepper, nutmeg or allspice, and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into 1-inch meatballs.
  2. Heat the oven to 325 F.
  3. Brown the meatballs in butter and oil in a large skillet or sauté pan; remove them with a slotted spoon to a 2 1/2-quart baking dish.
  4. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish.
  1. Bake the meatballs in the preheated oven for 35 to 45 minutes.

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Nutritional Guidelines (per serving)
Calories 689
Total Fat 45 g
Saturated Fat 21 g
Unsaturated Fat 17 g
Cholesterol 199 mg
Sodium 1,189 mg
Carbohydrates 20 g
Dietary Fiber 2 g
Protein 50 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)