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Baked Swedish Meatballs Recipe

User Rating 4 Star Rating (20 Reviews)


Baked Swedish Meatballs Recipe
These flavorful Swedish meatballs are started on stovetop then finished in the oven. The meatballs are spiced with a little nutmeg, served in a tasty creamy gravy.


  • 1 1/2 cups soft bread crumbs, about 3 slices bread
  • 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 3/4 cup milk
  • 2 pounds ground beef
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1 can (10 1/2 ounces) condensed beef broth
  • 1 cup half-and-half or light cream


Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes.

'Serves 6.

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User Reviews

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 3 out of 5
Not Our Recipe, Member WilleErlandson

First, I was a bit surprised to see this in the ""Southern Food"" section, as few of us Swedes went south. Second, we never used milk or cream but a little beef broth, which the meatballs absorb during a slow simmer once they have been fried. Third, we always used allspice as the seasoning (along with salt and pepper). I will admit that my mormor (maternal grandmother) could be a bit unorthodox, using Liption onion soup mix on occasion, but her recipe also mentions finely minced onion and beef broth.

4 out of 5 people found this helpful.

See all 20 reviews

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