Moist Swedish meatballs that are baked instead of fried and then smothered in a delicious, creamy gravy! This classic dish can be served as an appetizer or over noodles for a yummy, satisfying dinner the family is sure to love!
If you’ve only every eaten Swedish Meatballs at Ikea, then you are in for a treat! You really can’t beat homemade meatballs, swimming in a creamy gravy!
This dish is up there with our favourite comfort foods! It’s easy to do and much healthier than your average recipe. These meatballs are baked instead of fried, saving you from eating lots of unneeded grease!
The meatballs bake up tender and moist and then become all the more irresistible as they’re smothered in a creamy gravy!
Ingredients in Baked Swedish Meatballs
- ground beef
- ground pork
- panko bread crumbs
- Worcestershire sauce
- an egg
- nutmeg
- ground allspice
- salt and pepper
How to make the meatballs
Forming the meatballs couldn’t be easier!
- Mix all the ingredients. I add everything into a bowl and mix it all up.
- Form the balls.
- Bake them! Place them on a baking sheet with a baking rack attached and bake them at 400F for 25-30 minutes. You can also bake them directly on a baking sheet lined with parchment, just be sure to flip them over halfway through cooking if you are doing this.
How to make the gravy
You will need:
- butter
- flour
- nutmeg
- beef broth
- Dijon mustard
- milk
- Worcestershire sauce
- salt and pepper
- sour cream
I start by melting the butter and whisking in the flour and nutmeg to form a roux. This cooks for a minute or so and then I whisk in the broth, mustard, milk and Worcestershire sauce until the gravy thickens. I season it with salt and pepper and remove it from the heat. Finally, I whisk in the sour cream.
Once the meatballs are baked and ready, I add them to the saucepan with the gravy and toss them all together. Then I sprinkle a bit of fresh parsley (cause I can’t resist fresh herbs!) and serve them up over noodles or mashed potatoes! SO MUCH YUM!
Tips for making the perfect meatball
Making the meatballs is really simple to do. You simply mix all of the ingredients together and then form them into balls. How can you mess that up, right? You can’t really, but I do have a few tips for ensuring the fluffiest, tenderest meatball and it has nothing to do with ingredients and everything to do with technique.
- Use a fork to blend your meatball mixture
While it is sometimes tempting to just stick your hands in and smoosh all those ingredients together to make your mixture (there is something therapeutic about it. Like playing with play dough!) If you can resist the urge, use a fork instead to mix your ingredients together. This helps to keep it aerated and so it won’t turn out too dense. You can also do this with your hands (cause its fun) but just be gentle and don’t press down and pack it in!
- gently form the meatballs
When you are forming the mixture into balls, gently roll them in the palm of your hands without squishing them and compacting them too much.
Hope you enjoy this super cozy meal! Bon appetit!
-Cathy
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Baked Swedish Meatballs with Gravy
Ingredients
To make the meatballs:
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup panko bread crumbs
- 2 tablespoons Worcestershire sauce
- 1 large egg
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
To make the gravy:
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon nutmeg
- 2 1/2 cups beef broth
- 1 teaspoon Dijon mustard
- 1/3 cup milk
- 2 tablespoons Worcestershire sauce
- 1/3 cup sour cream
- salt and pepper
- chopped fresh parsley
Instructions
- Preheat oven to 400F and prepare a baking sheet with a baking rack. (You can bake directly onto the baking sheet lined with parchment paper. If you are doing this, be sure to flip the meatballs halfway through the cooking process. Cooking time may also need to be adjusted.)
- To make the meatballs, mix all the ingredients in a large bowl. Roll into balls and place on the baking rack. Bake for approximately 25-30 minutes or until completely cooked through. Use a meat thermometer to check internal temperature.
- To make the gravy, melt butter in a saute pan over medium high heat and add the flour and nutmeg. Whisk together to create a roux and cook for 1 minute. Add the beef broth, Dijon mustard, milk and Worcestershire sauce and continue to whisk until it begins to thicken. Season to taste with salt and pepper. Remove from heat and whisk in sour cream.
- Add the meatballs to the saute pan and stir to coat in the gravy. Sprinkle with chopped fresh parsley before serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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Why didn’t it thicken? I had to do twice as much flour to get it to thicken!
Hi! I am not sure as I don’t really have issues getting it to thicken. I make my roux with a 1:1 butter to flour ratio and 1/4 cup of each usually gets my sauce to thicken to my desired consistency. You can definitely double the butter and flour if it isn’t working for you or you desire a thicker sauce.