Oven-Baked Swedish Meatballs

Bake these easy Swedish meatballs in the oven. Make the gravy in the same pan. Delicious is easy.

I love meatballs. Especially Swedish meatballs. They are the epitome of comfort food — a browned meat exterior, soft-seasoned middle, all mixed into a creamy slide of gravy.

Oven-Baked Swedish Meatballs

What I don’t like is all the steps involved in making them; it’s like you’re putting together a Borgsjö bookshelf. You have to season the meat, form the meatballs, fry them in batches and then make the gravy (here’s a version like that). It would be easier to just drive to IKEA. 

I’ve eliminated the trouble in my version of Swedish meatballs.

Easy Swedish Meatballs

You still have to season the meat and roll all the balls. But you toss them onto a large pan and put it into a hot oven to cook. The gravy ingredients are later added to that pan then the gravy’s made in the oven too. It’s easier than assembling a bookshelf, that’s for sure.

Meatballs are almost universally loved. You can dress them up or down. These Bacon Cheeseburger Meatballs make for a cozy weeknight dinner at home. You’ve gotta try these ones:

Slow Cooker Cheeseburger Meatballs


And now, back to those Swedish meatballs:




Oven-Baked Swedish Meatballs

  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 40 meatballs


Bake these easy Swedish meatballs in the oven. Make the gravy in the same pan. Delicious is easy.


  • baking spray
  • 1/2 cup all-purpose flour, divided
  • 1/2 cup dry breadcrumbs
  • 1/4 cup milk
  • 1 lb. lean ground beef
  • 1 lb. lean ground pork
  • 1 egg, lightly beaten
  • 1 and 1/4 tsp. salt, divided
  • 1/2 tsp. coarse black pepper
  • 1/4 tsp. allspice
  • 1/4 tsp. nutmeg
  • 3 cups beef broth
  • 1/4 cup whipping cream


  1. Preheat oven to 450°F. Spray a large rimmed pan with baking spray. Put 1/4 cup of the flour on a plate.
  2. In a small bowl combine the breadcrumbs and the milk. Into a large bowl put the ground beef, ground pork, egg, black pepper, 1 teaspoon of the salt, allspice and nutmeg. Add the breadcrumb and milk mixture. Stir it together but don’t overdo it. Too much mixing makes the meatballs tough.
  3. Roll the meat mixture into balls with a 1 to 1 and 1/4 inch diameter in size. Each one will weigh under an ounce, if you want to weigh them to get a sense of the size. You’ll end up with about 40 meatballs. After rolling each ball, drop it onto the plate of flour and roll it gently so that it gets a light coating of flour. Put the floured balls in a single layer on the oiled pan. Spray each ball with baking spray. Bake until they’re very brown on the bottom, 20-25 minutes. Use a meta spatula to scrape from under and flip the meatballs. Cook for 5 minutes more.
  4. While the meatballs cook, put the remaining 1/4 cup of flour into a jar that has a tight-fitting lid. Add the beef broth, put on the lid and shake it well, tilting it from side to side to dislodge any flour from the bottom and really get it mixed into the broth. Take off the lid and add the whipping cream and the remaining 1/4 teaspoon of salt. Shake again. Drain fat from the meatball pan, if any. Pour broth mixture all at once onto the hot pan of meatballs. Put it back into the oven and cook until bubbling at the edges, about 5 minutes. Stir. Cook until thick and hot, 4-5 minutes more. Transfer to a serving bowl.

10 responses to “Oven-Baked Swedish Meatballs”

  1. Christine Driskill says:

    I didn’t mix the flour in the jar with the broth, I just mixed it in the pot and whisked it til it boiled and thickened and I added the cream.  Turned out great!  

  2. Kathleen Bailey says:

    Still more than I want to do the night before the church supper, waah waah lol

    • Christine Pittman says:

      Kathleen, they can be made ahead and then reheated before the supper. I’d recommend making and baking the meatballs without sauce and freezing them like that (lie them flat in a single layer to freeze so they don’t clump together, then defrost in fridge overnight). When you’re ready, put them into a sauce and heat them!

  3. Sharon says:

    As a substitute for whipping cream, I used 1/4 c. of yogurt with two teaspoons of cornstarch. It works! No curdling either.

  4. Janice Elaine Olson says:

    You forgot the onion! They would not taste very good without it! Really! Otherwise very close to my recipe!

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