Easy Oven Baked Swedish Meatballs
These oven-baked Swedish meatballs are so easy to make and full of flavor that you’ll want to make them for dinner again and again. Skip the mess of frying and bake Swedish meatballs in the oven instead. Simply place them on a pan, bake to perfection, and add them to a creamy, delicious gravy.
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Recipe Highlights
- These Swedish meatballs bake at 400° F for 15 to 20 minutes, so you can skip frying and the stovetop mess.
- They simmer for at least 40 minutes in a gravy made by whisking flour and butter together and adding beef broth and cream.
- If time allows, let the meatballs simmer for a few hours. The longer they simmer, the better they will taste.
Swedish Meatball Ingredient List
- Lean ground beef
- Ground pork (can be swapped with ground beef)
- Onion
- Egg
- Allspice
- Nutmeg
- Ginger
- Cloves
- Low-sodium beef broth or beef stock
- Heavy cream (light cream or half and half will work too)
- Unsalted butter
- All-purpose flour
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Swedish Meatballs
- Prepare: Mince or grate the onion, measure the spices, and line a baking sheet with parchment paper. Preheat the oven to 400 degrees f.
- Combine: Add the ground pork, ground beef, onions, egg, and spices to a large bowl. Use your hands or a wooden spoon to gently combine the ingredients.
- Form and bake the meatballs: Form mixture into 1 to 1½-inch meatballs using your hands or a scoop. Place on a parchment-lined baking sheet and bake for 15–20 minutes.
- Make the gravy: While the meatballs bake, melt butter in a large skillet over medium heat. Whisk in the flour to form a smooth roux. Reduce the heat to low, and gradually whisk in the beef broth until a thick sauce forms.
- Add the meatballs and simmer: Place the meatballs into the gravy; cover and simmer over a low heat for 20 minutes. Stir in the cream and cook for 5 minutes longer and serve.
Tips & Tricks for the Best Meatballs
- For tender meatballs, don’t over-mix the meat. Gently combine the ingredients using your hands or a wooden spoon.
- Use a cookie scoop to scoop out the meat and form them into meatballs.
- Thicken the sauce if necessary by gradually adding more flour, and you can also make the sauce thinner by gradually adding more beef broth.
- If you have extra time, refrigerate the meatball mixture for 30 minutes before making the meatballs.
Serving Suggestions
These flavorful meatballs pair well with just about anything. We love serving them for dinner with: Cucumbers in vinegar, Mashed potatoes, and Roasted Brussels sprouts with a side of Lingonberry preserves or cranberry sauce for dipping.
Swedish meatballs also make a great appetizer. For parties, shape smaller meatballs (¾ to 1 inch) and serve with: Fresh vegetables and hummus and a vegetable charcuterie board
Craving more easy ground beef ideas? Don’t miss my complete guide to healthy ground beef recipes—it’s packed with simple, flavorful dinners for every night of the week. Check them out here.
How to Store Leftovers
Store any leftover Swedish meatballs and gravy once they reach room temperature in a sealed container in the fridge for up to four days.
When you are ready to enjoy them again, warm them gently on top of the stove over low heat.
If you want to freeze the meatballs, place room-temperature meatballs in a freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator overnight.
Fun Fact! Did you know that Swedish meatballs actually originated in Turkey? They were brought to Sweden by Charles XII when he returned home from Turkey in the early 18th century.
Easy Ways to Customize These Meatballs
- Protein: Swap the beef and pork to ground turkey, switch to chicken broth instead of beef.
- Flavor: Add sautéed mushrooms to the gravy.
- Dairy-Free: Swap butter for olive oil and milk to nut milk
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Click on serving size to scale this recipe
Homemade Swedish Meatballs
Equipment
Ingredients
- 1 pound lean ground beef
- 1 pound ground pork
- 1/2 cup minced onion
- 1 egg
- 1 teaspoon [allspice]
- 1 1/4 teaspoon [nutmeg] – Divided
- 3/4 teaspoon [ground ginger] – Divided
- a pinch of [ground cloves]
- 2 tablespoons flour
- 2 cups[ beef stock]
- 1/4 cup milk cream or half and half
- 2 tablespoons butter
Instructions
- Prepare: Mince or grate the onion, measure the spices, line a baking sheet with parchment paper and preheat the oven to 400°F.
- Add the ground meat, onions, egg, 1/2 teaspoon ginger, 1 teaspoon nutmeg, cloves, and allspice to a large mixing bowl.
- Use your hands or a wooden spoon to gently combine the mixture – to keep the meatballs tender, don't over mix them.
- Form the meatballs about 1 1/2 inches in size and place them on the parchment-lined baking sheet and bake them in the preheated oven. Until they are cooked through – about 20 minutes.
- While the meatballs are cooking, melt the butter in a large pan over medium heat and whisk in the flour to make a roux (thick paste).
- Gradually stir in the broth until the sauce becomes thick; reduce the heat to low and add 1/4 teaspoon ground ginger and 1/4 teaspoon nutmeg.
- Remove the meatballs from the oven and drain the fat from them by placing them on a plate lined with a paper towel.
- Add the meatballs to the gravy and simmer on low heat for 20 minutes. Stir in the cream and simmer for 5 minutes longer.
Notes
- Use a cookie scoop to scoop out the meat and form them into meatballs.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Swedish Meatballs Recipe FAQs
Yes. The beef and pork mixture adds flavor, but you can use only ground beef. You can also use ground turkey or chicken if you prefer a leaner option.
Yes, you can prepare and refrigerate the meatballs for up to a day before cooking. Or you can cook them and store them for up to 3 days before adding them to the gravy.
Bake the meatballs at 400 degrees F for 15 to 20 minutes. After baking, simmer them in the gravy for 20 minutes, then add cream and cook 5 minutes longer.
I love, love, love Swedish meatballs. I think your technique of baking them in the oven and then adding them to gravy is quite smart. There’s so many wonderful herbs and spices in these meatballs they’ll be packed with flavor.
Thank you Michelle!
Swedish meatballs are total comfort food. I love eating them over a bowl of egg noodles so I can sop up all of that delicious gravy. 🙂
Swedish meatballs are the perfect comfort food! I can’t wait to try making these for dinner soon!
Thanks I hope you like them!
I love that these meatballs were baked, keeping them on the healthier side! Now I’m craving swedish meatballs!
My father in law hinted to me that he hasn’t had this dish in a long time. Now I have no excuses! Looks wonderful.
I love swedish meatballs! They are such a fun and delicious dinner! Love that you lightened them up a bit, too!
Swedish meatballs always remind me of parties we had over the holidays when I was a kid.
These look wonderful and I like the idea of lightening them up!
I remember the first time my mom made Swedish Meatballs when I was a kid. It was in the 4th grade and my whole family fell in love with them. These look so good and I love that they are lightened up a bit! Going to put this on my menu plan this week!
I’m probably one of the last 10 people in the world who have never tried Swedish meatballs. I’ve only been to Ikea once and I didn’t know they were “a thing.” I’ve gotta try these ASAP. Your recipe looks perfect!
This looks like a delicious family meal! I can’t wait to try your recipe!
I’ve been looking for a lighter version of swedish meatballs. it’s my go to meal when I am at ikea and haven’t been in awhile. I need to make these like now!
I always think fondly of your mother and the huge amount of wonderful Swedish meatballs that she made for us.
This recipe is fantastic! My family loves them!
These…these are my guilty pleasure! They are not just comforting but a perfect dish on many occasions.
These Swedish Meatballs look so juicy and delicious. We love making them at home and your recipe is fab.
I LOVE your tips for making these lighter and healthier! Now, we can have them more often. 🙂
I haven’t tried or tasted these meatballs but it looks delicious. Will be trying soon.