swedish meatballs and berry jam

Baked Swedish Meatballs

Last Updated on August 26, 2022

These comforting baked Swedish meatballs are a perfect 1-2 bite appetizer for holiday gatherings. Served with a side of lingonberry jam—traditional in Sweden, but you can substitute with a tart cranberry sauce instead—it’s a blend of sweet and savory flavors.

swedish meatballs


You can also pair the meatballs with buttered egg noodles or mashed potatoes to make a delightful cold-weather dinner for family and friends. 

swedish meatballs

Baked Swedish Meatballs

4.10 from 44 votes
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Protein: Beef, Pork
Cut: Ground Beef, Ground Pork
Course: Appetizer, Main Course
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 36 meatballs


For the meatballs

  • 1 tablespoon unsalted butter
  • ½ cup finely chopped white onion
  • 2 cloves garlic minced
  • 1 pound ground pork
  • 1 pound ground beef
  • ½ cup unseasoned dry breadcrumbs
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 2 teaspoons kosher salt
  • ½ teaspoon ground white pepper

For the sauce

  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 1/4 cups beef stock
  • 3 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ cup heavy cream
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • lingonberry preserves


  • Melt the butter in a medium skillet over medium meat. When the butter is foamy, add the onion and garlic and cook, stirring frequently, until softened, 5 to 7 minutes. Transfer to a large bowl. Add the ground pork, ground beef, breadcrumbs, allspice, nutmeg, eggs, salt, and pepper.
  • Using your hands, blend meatball mixture until well combined. Scoop out into 2 tablespoon portions (slightly smaller than a golf ball), then roll and shape. Set meatballs onto a baking sheet lined with parchment.
  • Bake meatballs for 10 minutes. While the meatballs are in the oven, make the sauce.
  • In a large skillet, melt the butter over medium-low heat. When the butter is foamy, whisk in the flour. Cook, whisking constantly, until the mixture cooks to a light brown color and turns very foamy, about 3 minutes.
  • Gradually whisk in the stock, followed by the Worcestershire and mustard. Whisk in the cream, salt, and pepper until smooth. The sauce will be thick. Remove from the heat.
  • With the meatballs still in the oven, turn on the broiler setting. Brown the meatballs for about 5-10 minutes.
  • When done, remove the meatballs from the oven. Check the sauce. If it’s too thick, whisk in some more beef stock to get it to the right consistency.
  • Toss the meatballs in the sauce and serve immediately with cocktail picks and a side of lingonberry or cranberry preserves.


Note - This recipe can also be made by heating pre-cooked, frozen meatballs and adding to the sauce.
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Louiie is a chef, recipe developer, food photographer and stylist based in Las Vegas. While working the line at Bazaar Meat, Louiie merged her twin passions of the visual and culinary  arts. She has tested and developed recipes for Anova Culinary, Bon Appetit, and EATER.  She  also co-hosts and produces a food and hospitality based podcast, 2 Sharp Chefs and a  Microphone. She frequently shoots architecture, food, and people for Eater Vegas. In her free time, Louiie loves to turn her phone to airplane mode, travel, do yoga, cook outdoors, and  spend time with her naked cat, Dobby.