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4.88 from 8 votes

Baked Swedish Meatballs

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Main
Cuisine: Swedish
Keyword: baked meatballs, baked swedish meatballs
Servings: 4 servings
Calories: 425kcal


  • 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


  • 2 tbsp olive oil
  • 1/2 onion diced
  • 1/2 tsp salt
  • 1/2 cup dry sherry
  • 2 tbsp flour
  • 1/4 cup water
  • 2 tsp Worcestershire sauce
  • 1/2 cup heavy cream
  • 1/8 cup parsley chopped
  • 1 tbsp fresh dill chopped


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.


  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.


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