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swedish meatballs

Baked Swedish Meatballs

4.17 from 24 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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