This recipe for Swedish meatballs has been a comforting constant in my kitchen for years. I first landed on this particular combination on a blustery night when I wanted something familiar but a little elevated. The meatballs bake in the oven, which keeps hands cleaner and the oven handles most of the work, then finish in a pan of glossy, seasoned cream sauce. The contrast between the lightly spiced meat and the rich sauce is what makes this dish feel like a warm hug at the table.

I remember the first time I brought this to a holiday gathering. People were surprised to learn the patties were baked rather than fried, and everyone asked for the sauce recipe. What makes this special is the balance of flavors, the small pinch of allspice and nutmeg in the meat, the careful tempering of sour cream into the sauce, and the playful brightness of lingonberry jam served alongside. The texture is important too the meatballs are tender and not packed tight while the sauce is velvety and coats noodles and potatoes beautifully. This is an approachable weeknight option that still feels special when guests arrive.

Ingredients

• Ground beef: Use 2 pounds of lean ground beef, ideally 85 to 90 percent lean for good flavor and a bit of fat to keep the meatballs moist. If you prefer a more traditional mix, swap one pound for ground pork to add richness.
• Breadcrumbs: One cup unseasoned dried or fresh crumbs absorb milk and give structure. I like using plain panko for lighter texture or fresh white bread crumbs for a softer bite.
• Milk and egg: Quarter cup milk and one lightly beaten egg bind and hydrate the mixture so the finished pieces are tender not dense.
• Spices: One teaspoon salt, half teaspoon onion powder, quarter teaspoon ground allspice, and an eighth teaspoon nutmeg provide the characteristic warm notes. Freshly ground black pepper to taste.
• For the sauce: Six tablespoons salted butter and six tablespoons all purpose flour make a roux, combined with four cups low sodium beef broth for a savory base. Finish with one tablespoon Worcestershire sauce, half teaspoon apple cider vinegar, and one third cup sour cream for creaminess and tang.
• To serve: About eight ounces egg noodles cooked according to package directions or prepared mashed potatoes, fresh minced parsley, and lingonberry jam to taste for garnish.

Instructions

Preheat and prepare baking sheetHeat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with foil and parchment paper to catch drips and make cleanup easier. This simple step keeps the meatballs from sticking and lets air circulate for even browning.Mix the meatball mixtureIn a large bowl combine 2 pounds ground beef, 1 cup unseasoned breadcrumbs, 1 quarter cup milk, 1 beaten egg, 1 teaspoon salt, half teaspoon onion powder, quarter teaspoon allspice, one eighth teaspoon nutmeg, and freshly ground black pepper. Use your hands to fold ingredients together gently until just combined. Overworking will compact proteins and yield a tough texture. Aim for a tacky, cohesive blend.Scoop and rollUsing a 3 tablespoon scoop or two spoons, portion the mixture into mounds and roll gently to form balls about one and a half to two inches across. Place them on the prepared sheet at least one inch apart so heat circulates. You should get roughly twenty four pieces.Bake until cookedBake for about twenty minutes until golden and cooked through. Check doneness by cutting the largest piece to ensure there is no pink center. Because ovens vary, look for an internal temperature near 160 degrees Fahrenheit for ground beef.Drain and restTransfer baked meatballs to a paper towel lined plate to drain excess grease. Leaving them to rest briefly helps them firm slightly while you make the sauce.Make the sauceIn a large skillet melt six tablespoons butter over medium high heat. Whisk in six tablespoons flour and cook two minutes while whisking, this cooks out raw flour taste and forms a blonde roux. Slowly pour in four cups low sodium beef broth while whisking to prevent lumps. Add one tablespoon Worcestershire sauce and half teaspoon apple cider vinegar. Bring to a boil then lower to a simmer and cook about five minutes until the mixture thickens and is silky.Temper and finish with sour creamMeasure one third cup sour cream into a small bowl. Stir in one ladle of hot sauce to temper the dairy, then stir in another ladle until smooth. Return the tempered sour cream to the skillet and whisk to combine. Adjust seasoning with salt and freshly ground black pepper, adding quarter teaspoon increments until balanced.Combine and serveGently place the cooked meatballs into the warm sauce turning them so every side is coated. Let them simmer in the sauce for two to three minutes to absorb flavor and warm through. Serve over cooked egg noodles or mashed potatoes. Garnish with fresh minced parsley and a dollop of lingonberry jam for a delightful contrast.

Storage Tips

Store components separately when possible. Place cooled meatballs in a shallow airtight container and refrigerate up to three days. Sauce keeps in its own container for the same time. For freezing arrange baked pieces in a single layer on a sheet pan and freeze until firm then transfer to a heavy duty zip bag and label for up to three months. To reheat from frozen, thaw overnight in the refrigerator or heat gently in sauce from frozen using low heat and extra broth. Use microwave safe containers for single portions and stir every minute to ensure even reheating.

Ingredient Substitutions

If you prefer a more traditional ratio use one pound ground beef and one pound ground pork for added richness. For gluten free replace breadcrumbs with gluten free breadcrumbs and use a gluten free flour blend for the roux, or thicken the sauce with a slurry of cornstarch and water instead of flour. Swap sour cream for full fat Greek yogurt when tempered carefully, though yogurt can be tangier. For lower fat, use leaner meat and reduce butter slightly, then finish with a small splash of cream for silkiness.

Serving Suggestions

Serve over egg noodles tossed with a little butter and pepper or alongside creamy mashed potatoes for a classic pairing. For a brighter plate add quick steamed green beans or buttered peas. Garnish with minced parsley for color and place a small spoonful of lingonberry jam on each plate for that traditional sweet tart note. For a weeknight bowl add roasted carrots and a spoonful of pickled cucumber for crunch.

Cultural Background

These meatballs are inspired by Swedish home cooking where small spiced patties are a staple, often served with a creamy brown sauce and lingonberries. The warm spices such as allspice and nutmeg provide the subtly sweet aroma characteristic of northern European savory dishes. While versions vary regionally, the basic combination of meat, binder, and cream sauce is a beloved comfort food throughout Scandinavia.

Seasonal Adaptations

In cooler months emphasize warming spices and serve with root vegetable mash. For spring and summer lighten the sauce with a splash of lemon and skip the pork while pairing with fresh asparagus. Holiday versions benefit from adding a tablespoon of finely chopped shallot to the sauce and serving with roasted Brussels sprouts and cranberry or lingonberry preserve.

Meal Prep Tips

Make a double batch, bake both pans and freeze one set for quick dinners. Keep sauce in a labeled container and reheat gently. Portion meatballs with noodles into meal sized containers for the fridge three day window. Use shallow containers so the portions cool quickly and maintain texture. Label with date and reheat using a stove top for best sauce texture or microwave for convenience.

These meatballs have earned their place in our rotation because they are reliably delicious and forgiving. Share them at a table of friends or make a simple weeknight supper feel like an occasion. I hope you enjoy making them as much as we do.