Incredibly Easy Swedish Meatballs With Gouda
Prep time
Cook time
Total time
Smothered in a rich and creamy sauce, these Easy Swedish Meatballs can't be beat. This version is baked, so you can cook them all at once!
Serves: 6
  • 1 tbsp. Butter
  • 1 tsp. Olive Oil
  • ½ Large White Onion, diced
  • 2 pounds Ground Beef
  • ½ cup Panko Bread Crumbs
  • 2 Eggs, whisked
  • 1 tsp. Garlic Powder
  • ¼ tsp. Ground Nutmeg
  • 1 tsp. White Pepper
  • 2 shakes Worcheshire
  • 1 cup thinly shredded Gouda
  • ¼ cup Butter
  • ⅓ cup All-Purpose Flour
  • 4 cups Stock (beef or vegetable)
  • 1 cup Greek Yogurt
  • 1 shake Worcheshire
  • ¼ tsp. Nutmeg
  • Salt and Black Pepper, to taste
  • 1 tsp. Italian Seasoning (optional)
  • Red Pepper Flakes, as needed (optional)
  1. Melt butter and mix with olive oil in a large skillet over medium heat. Add onion and cook until browning, about 3 - 4 minutes.
  2. Preheat the oven to 400F and line a baking sheet with parchment paper.
  3. Place remaining meatball ingredients in a large mixing bowl and then add the cooked onion. Using a wooden spoon or clean hands, gently fold together until combined.
  4. Roll out 1½-inch meatballs and place them on the baking sheet. Make sure they are spaced at least a ½ inch apart. You should have roughly 24 meatballs when complete.
  5. Bake between 18 - 22 minutes, turning halfway through. Internal temperature should reach at least 160F before consuming.
  6. Meanwhile, make the gravy. Melt ¼ cup butter in a large skillet or dutch oven. Whisk in flour until lightly browned, about 1 minute. Slowly whisk in the stock and bring to a simmer while constantly whisking. This will take about 8 minutes. Add a shake of Worcheshire and nutmeg. Once thickened, whisk in the Greek yogurt and season with salt + pepper, to taste.
  7. Pour gravy over cooked meatballs and garnish with optional Italian seasonings and red pepper flakes.
Recipe by Slice of Jess at