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!
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This recipe is so cozy and delish, you’ll honestly wonder where these bad boys have been all your life. No need to take a trip to Ikea, whip up a batch at home in a little over 30 minutes. Yes, you read that right. Be prepared to have dinner on the table in a flash!
INGREDIENTS FOR EASY SWEDISH MEATBALLS:
The end results might look fancy… but I promise they’re not complicated. Seriously, this recipe is made out of everyday pantry staples.
FOR THE MEATBALLS:
- White Onion
- Ground Beef
- Panko Bread Crumbs
- Gouda (or your favorite cheese)
- Worcheshire + Spices
FOR THE GRAVY:
- All-Purpose Flour
- Stock (Beef or Vegetable)
- Greek Yogurt
- Worcheshire + Spices
WHY YOU SHOULD BAKE INSTEAD OF PAN FRY:
- Quick and Easy: Depending on the side of the meatballs, baking them should take between 18 – 22 minutes.
- Large Batch Cooking: Baking the meatballs on a sheet pan allows you to cook them all at once. As opposed to pan searing each one individually.
- Less Oil: Place meatballs on parchment paper before baking. If preferred, you can pop them under the broiler for a few minutes to get the same crispy crust that pan frying does.
HOW TO COOK SWEDISH MEATBALLS:
These recipe is made with two pounds of ground beef. Sometimes I’ll swap one pound for ground sausage or pork, which is delicious as well. Per the usual, it all depends on what I have on hand.
- Cook the chopped onion in butter and olive oil until browned.
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Place all the ingredients for the meatballs in a large bowl along with the cooked onion. Using a wooden spoon or clean hands, gently mix everything together until combined.
- Form each meatball into 1 1/2-inch rounds and place them on the baking sheet. This recipe should make around 24 meatballs. Bake until internal temperature is at least 160F, around 20 minutes, turning over halfway through.
- While the meatballs cook, make the gravy. Melt butter in a large skillet and then whisk in the flour. Cook for one minute, or until lightly browned. Slowly whisk in the stock and continue to whisk until thickened. Stir in the Greek yogurt and season to taste.
- I personally like to place all the meatballs on a large platter and pour over the gravy. This way I can bring the platter to the table for my family to devour. You can alternatively nestle the meatballs directly into the large skillet that the gravy was made in. Both ways work, so it’s totally up to you!
IDEAS FOR SERVING:
- 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)
- Melt butter and mix with olive oil in a large skillet over medium heat. Add onion and cook until browning, about 3 - 4 minutes.
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- 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.
- 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.
- Bake between 18 - 22 minutes, turning halfway through. Internal temperature should reach at least 160F before consuming.
- 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.
- Pour gravy over cooked meatballs and garnish with optional Italian seasonings and red pepper flakes.
NOTES ON THIS RECIPE:
- I LOVE these topped with a hefty sprinkle of fresh Italian parsley. Simply chop some up and use them as a garnish. When I went to photograph this recipe, I discovered I didn’t have any (whoops) so that’s why it’s not included here.
- Panko is a Japanese-style breadcrumb that you can usually find right next to the Italian Style. I prefer Japanese-style in this recipe because of the texture. However, both varieties will work so use whatever you like most.
- Cheese is not usually found in Swedish meatballs, however, I think it’s a marvelous addition. I used gouda in this recipe, but you could also swap it for grated parmesan, mozzarella, Swiss, etc.
- Leftovers should be refrigerated, in a covered container, and consumed within four days.
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