These Swedish Meatballs make a perfect cozy comfort meal on a blustery wintery day. Perfectly seasoned, tender, and coated in a rich gravy, you will love having this recipe on your family table.
How to make Swedish Meatballs-
Shape and bake. Baking these Swedish Meatballs simplifies the prep and helps save time so you can have this cozy recipe for dinner any day of the week. By avoiding browning the meatballs in a skillet, you can focus on preparing the gravy and boiling the egg noodles so everything is ready at the same time.
Want to make Swedish Meatballs ahead of time? No problem.
Shape and freeze. In order to prepare Swedish Meatballs ahead of time, the best way to do that is to shape the meatballs, arrange them on a baking sheet, and freeze until solid. Then seal in a freezer bag or container until ready to use. When you're ready to make the recipe, follow the recipe as written, adding about 5-7 extra minutes to the baking time if the meatballs are frozen.
Swedish Meatballs
These Swedish Meatballs make a perfect cozy comfort meal on a blustery wintery day. Perfectly seasoned, tender, and coated in a rich gravy, you will love having this recipe on your family table.
- Prep Time: 15
- Cook Time: 25
- Total Time: 45
- Yield: About 36 meatballs 1x
Ingredients
For the meatballs-
2 ½ pounds ground beef/pork mix
¼ cup diced onion
½ cup breadcrumbs
½ cup heavy cream
1 egg, lightly beaten
1 tablespoon Worcestershire
2 cloves garlic, minced
1 teaspoon sea salt
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon freshly ground black pepper
For the gravy-
4 tablespoons butter (or drippings from meatballs)
4 tablespoons flour
3 cups beef broth
1 cup heavy cream
2 tablespoons Worcestershire
1 tablespoon brown sugar
1 teaspoon salt, plus more to taste
½ teaspoon onion powder
Pinch nutmeg
Chopped parsley for garnish, optional
Egg noodles, for serving
Instructions
Make the meatballs-
Preheat oven to 400°F.
In a large bowl, combine the onion, breadcrumbs, cream, egg, Worcestershire, garlic, allspice, nutmeg, salt, and pepper. Add the ground meat and gently mix to combine, trying not to overwork the mixture. Shape into meatballs, about 2 tablespoons each. Arrange on a lined baking sheet lined with parchment paper. Bake 20-25 minutes until browned and cooked through. Reserve drippings for making the gravy.
Prepare the gravy-
While the meatballs are in the oven, prepare the gravy. In a large skillet over medium heat, melt the butter (or heat the drippings) and add the flour, stirring constantly until cooked but not browned. Slowly drizzle in the broth, stirring constantly to combine. Add cream, brown sugar, Worcestershire, salt, onion powder, and nutmeg. Bring to a gentle boil, then reduce heat to maintain a simmer. In a separate pot, boil the egg noodles according to the package instructions. Add cooked meatballs to the skillet, and stir to combine. Taste and adjust seasoning as desired.
Serve immediately over egg noodles, topped with a sprinkle of fresh parsley.
Keywords: swedish meatballs, comfort food,
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