Baked Swedish Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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
Description
Baked Swedish Meatballs start with ground beef mixed with breadcrumbs soaked in cream, egg, spices including allspice and nutmeg, and fresh parsley and dill for aromatic uplift. Formed into small balls about the size of a golf ball, they bake atop a layer of heavy cream which helps keep them moist and adds richness.
The accompanying sauce begins by sautéing onions in olive oil, then deglazing with dry sherry to introduce a subtle depth and slight acidity. Flour is incorporated to thicken, followed by water, Worcestershire sauce, cream, and fresh chopped parsley and dill. The result is a velvety, mildly spiced gravy that complements the seasoned meatballs well.
The blend of warming spices and fresh herbs in both meatballs and sauce defines this version of Swedish meatballs. They can be served as a main component with sides like potatoes, noodles, or bread. The recipe also suggests doubling for freezing, indicating suitability for batch cooking and later enjoyment.
Ingredients
- 1/3 cup breadcrumbs
- 2 tbsp cream (or milk)
- 1 lb ground beef or pork or lamb if preferred, See Note 1, 90/10
- 1 egg
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/8 cup parsley chopped
- 1 tbsp dill chopped, fresh
- 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 dill chopped, fresh
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
- For variety, mix ground beef with ground pork or lamb in equal parts to make twice the amount, then freeze half for future meals.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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