Baked Swedish Meatballs

5 from 6 votes

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These tender baked Swedish meatballs are made with ground beef or pork, seasoned with fresh dill and parsley and covered in a delicious sherry cream sauce. Talk about super moist, these are quite delicious.

Baked Swedish Meatballs


Baked Swedish meatballs

Sure everyone has heard of IKEA’s Swedish meatballs, but truth be told I had not tried one until recently when we were at IKEA getting myself a new office desk as my glass one broke in the move.

I figured what better time to try the infamous meatballs than there and they were good. They even had the lingonberry jelly, keeping things legit.

My original Swedish meatballs with gravy, are pan fried in a skillet, but I wanted to make a baked version to see if they could get even more tender and luscious. These are just that. 🙂

overhead shot of Baked Swedish Meatballs

How to make baked Swedish meatballs

So let’s get started by preheating your oven to 350°F.

For the meatballs, add the ground beef to a large bowl. Add the egg, breadcrumbs,  salt and pepper, and half of the chopped parsley and dill. Mix together by hand until incorporated completely. Add more breadcrumbs if the mixture is too wet.

I often times make these with ground pork, a combination of ground beef and pork, or even ground lamb sometimes makes an appearance.

Pour 1/4 cup of heavy cream on the bottom of greased 9×9″ 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

meatballs in cream and baking dish

In a large frying pan add the olive oil and over medium heat sauté the onion. 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 heavy cream and remaining parsley and dill. Stir to incorporate completely. Season to taste with kosher salt and black pepper. Pour sauce over the top of the meatballs.

swedish meatballs with cream sauce in baking dish

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.

These meatballs are fantastic, super tender exactly what I was hoping for. I made sure not to over mix the meatball mixture and didn’t pack them too densely when making the meatballs. Baking in the sauce was another good thing to keep everyone moist and tender.

The best part about these though is the sherry cream sauce! Honestly, out of this world good.

bite taken out of meatball

Another comfort food dish I love to make is beef bourguignon, and if you like I’d love to show you how to make Salisbury steak, too. Enjoy!

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A close up of baked swedish meatball

Baked Swedish Meatballs

5 from 6 votes
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.
Servings: 4 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients 

Gravy

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 9×9" 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

  1. 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

Calories: 425kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 132mg | Sodium: 504mg | Potassium: 552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: Swedish
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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22 Comments

  1. Hey Kevin, I just made these now and haven’t baked them yet. Interesting combination of ingredients. I noticed all spice has nutmeg in it, but added more nutmeg anyway , as directed. I do have one question though. At what point do you add the worcestershire sauce into the gravy. I was following the sauce instructions, adding ingredients as I went, and I “almost” missed the W sauce 🙂

    1. Actually Owen, while the flavor of allspice often times is considered and tastes like a combination of cinnamon, cloves and nutmeg, it is a spice onto its own. There is no nutmeg “in” allspice, it is one spice. It’s also known as Jamaica pimento, Jamaica pepper, pimenta, or myrtle pepper and is the dried, unripe fruit of Pimenta Dioica tree. Pretty cool spice, right?! As for the Worcestershire sauce, add that before the cream. Hope you enjoyed these. 🙂