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–+ servings
A white casserole dish filled with swedish meatballs

Homemade Swedish Meatballs

Baked meatballs are served in a rich and creamy deliciously seasoned brown gravy.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

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Course: Dinner Recipes, Main Course
Cuisine: European, Swedish/American
Keyword: baked, creamy sauce, homemade Swedish meatballs, meatballs, swedish meatball recipe
Servings: 6
Calories: 427kcal
Author: Anne

Homemade Swedish Meatballs

Equipment

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Ingredients

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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

  • 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.
For Dairy-Free Gravy, replace the milk or cream with your favorite nut milk.
Store leftover meatballs in the refrigerator for up to four days.
Reheat them on top of the stove over low heat.
 

Nutrition

Serving: 5meatballs | Calories: 427kcal | Carbohydrates: 4g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 137mg | Potassium: 492mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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