Baked Swedish Meatballs
User Reviews
5.0
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
425 kcal
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Course
Main Course, Dinner
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Cuisine
Swedish
Baked Swedish Meatballs
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These tender Baked Swedish Meatballs are made with ground beef or lamb, seasoned with fresh dill and parsley and covered in a delicious sherry cream sauce. This makes 16-20 depending on size rolled.
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Ingredients
- 1/3 cup breadcrumbs
- 2 tbsp cream (or milk)
- 1 lb ground beef (90/10) (or pork or lamb if preferred, See Note 1)
- 1 egg
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/8 cup parsley chopped
- 1 tbsp fresh dill chopped
- 1/4 cup heavy cream (or milk) for bottom of pan
Gravy
- 2 tbsp olive oil
- 1/2 onion diced
- 1/2 tsp salt
- 1/2 cup dry sherry
- 2 tbsp all purpose flour
- 1/4 cup water
- 2 tsp Worcestershire sauce
- 1/2 cup heavy cream
- 1/8 cup parsley chopped
- 1 tbsp fresh dill chopped
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Instructions
For the Meatballs
- Preheat oven to 350°F. In a small bowl add the breadcrumbs and 2 tablespoons of the cream. Toss to absorb and set aside.
- For the meatballs, add the ground beef (ground pork, lamb or a combination, See Note 1) to a large bowl. Add the egg, breadcrumbs, spices and herbs. Mix together by hand until incorporated completely. Add more breadcrumbs if the mixture is too wet.
- Pour 1/4 cup of heavy cream on the bottom of greased 9x9" baking dish. Use a 2-inch scoop or roll into small balls, about the size of a golf ball. Place the meatballs in baking dish. Set aside.
For the Sauce
- In a large frying pan over medium heat add the olive oil and sauté the onion. Season with kosher salt and stir in the sherry and deglaze pan, stirring being careful as alcohol should burn off.
- Add the flour and cook for a minute more stirring. Gradually add the water a little at a time, stirring often. Pour in the Worcestershire sauce, heavy cream, parsley and dill. Stir to incorporate completely. Season to taste with kosher salt and black pepper.
- Pour sauce over the top of the meatballs. Cover with foil and bake for 30 minutes or until a thermometer inserted in a meatball reaches 160°F. Serve with sauce spooned over the top with french fries, mashed potatoes or steamed rice.
Notes
- I often times will make these with a pound of each ground beef, pork or lamb (any 2 combo) to double the recipe and freeze half of the meatballs for another time.
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
15g
(5%)
Protein
28g
(56%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Cholesterol
132mg
(44%)
Sodium
504mg
(21%)
Potassium
552mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
536IU
(11%)
Vitamin C
7mg
(8%)
Calcium
107mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 28g | 56% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 132mg | 44% |
| Sodium | 504mg | 21% |
| Potassium | 552mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 536IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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