Baked Swedish Meatballs with Creamy Gravy

Name: Perfect Baked Swedish Meatballs with Creamy Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Swedish
Ingredients: 75 g sweet onion; 5 ml olive oil; 910 g ground pork; 30 g panko breadcrumbs; 2 eggs; 8 g fresh parsley; 1/2 tsp ground cardamom; 1/2 tsp ground nutmeg; 1/4 tsp ground allspice; 1 tsp garlic powder; 1 1/2 tsp salt; 1/4 tsp black pepper; 56 g butter; 24 g all-purpose flour; 473 ml beef broth; 237 ml heavy cream; 15 ml Worcestershire sauce; 5 ml Dijon mustard; 1 pinch salt; 1 pinch black pepper

What You Need

Ingredients

6 servings

FAQ

Frequently Asked Questions

Oven baking saves significant time and prevents grease splatters on your stove. It also ensures the meatballs cook evenly to a safe 160 F (71 C) center without burning the exterior.

Yes, ground beef works perfectly in this recipe if you prefer it. Ground pork yields a slightly softer texture, but both meats absorb the warm spices beautifully.

The flour and heavy cream thicken significantly as they simmer and cool. If your sauce becomes too thick, simply whisk in a splash of extra beef broth or water until it reaches your desired consistency.

Keep the heat moderate once you add the heavy cream and avoid bringing the sauce to a hard, rolling boil. A gentle simmer ensures the dairy remains perfectly emulsified and smooth.

You can shape the raw meatballs and store them in the refrigerator overnight before baking. Alternatively, you can bake the meatballs ahead of time and prepare the fresh gravy just before serving.

Store leftovers in an airtight container in the refrigerator for up to four days. To freeze, store the baked meatballs without the gravy for up to three months, as cream sauces can separate upon thawing.

The best method is gentle stovetop reheating. Place the meatballs and gravy in a skillet over low heat, adding a splash of broth to loosen the sauce, and stir occasionally until heated through.

Traditional accompaniments include buttery mashed potatoes, lingonberry jam, and pickled cucumbers. They are also fantastic served over a bed of warm egg noodles or steamed white rice.

Step By Step

Instructions

Cook
Go ahead and preheat your oven to 400 F (204 C), lining a baking sheet with parchment paper so cleanup is effortless later. Set a small skillet over medium heat, warm the olive oil, and toss in your finely chopped sweet onion. Saute the onion for exactly 2 minutes until it turns translucent and soft, then take it off the heat and let it cool slightly.
1 tsp olive oil2 5/8 oz sweet onion
In a large mixing bowl, toss together the cooled sweet onion, ground pork, panko breadcrumbs, egg, and fresh chopped parsley. Sprinkle in the ground cardamom, ground nutmeg, ground allspice, garlic powder, salt, and black pepper. Use your hands to gently combine everything just until incorporated - be careful not to compact the meat - and then roll the mixture into even, medium-sized balls.
2 5/8 oz sweet onion2 lb ground pork1 oz panko breadcrumbs2 eggs8 g fresh parsley1/2 tsp ground cardamom1/2 tsp ground nutmeg1/4 tsp ground allspice1 tsp garlic powder1 pinch salt1 pinch black pepper
Place the shaped meatballs onto your lined baking sheet, leaving just enough breathing room between them so the hot oven air can circulate evenly. Roast them in the preheated oven for 20 minutes, or until the centers register a safe internal temperature of 160 F (71 C). Take the pan out of the oven and keep the meatballs nearby while you finish up the gravy.
2 lb ground pork
While the meatballs are baking away, melt your butter in a large skillet set over medium-high heat. Whisk in the all-purpose flour and cook until it turns a light golden brown, keeping a close eye on it so your roux doesn't scorch. Slowly pour in the beef broth while whisking continuously to prevent lumps, then blend in the heavy cream, Worcestershire sauce, and Dijon mustard.
2 oz butter24 g all-purpose flour2 cup beef broth1 cup heavy cream1 tbsp Worcestershire sauce1 tsp Dijon mustard
Bring the sauce up to a gentle boil, then turn the heat down right away to a steady simmer so the gravy can thicken into a lovely sauce. Give it a quick taste and balance the flavors with salt and black pepper as needed. Add the baked meatballs straight into the skillet, letting them simmer for a few minutes while spooning that silky cream sauce over top until heated through.
1 pinch salt1 pinch black pepper

You can easily roast these pork or beef meatballs right on a sheet pan while you whip up that rich cream gravy on the stove. Breadcrumbs and an egg give the meat mixture just the right binding power to hold together nicely, while ground cardamom, nutmeg, and allspice bring that signature cozy, warm profile we all love in traditional Swedish meatballs.

For the gravy, quickly cook down your butter and flour, then smoothly whisk in the beef broth and cream until completely lump-free. Let it gently thicken until it coats the back of a spoon before adding your cooked meatballs in. Serve everything over noodles, rice, or fluffy mashed potatoes, and always make sure the meatballs are cooked completely through before stirring them into the sauce.