Oven-Baked Swedish Meatballs with Dill Gravy
Oven-Baked Swedish Meatballs with Dill Gravy
Classic DishSwedish Meatballs
Prep: 20 min • Cook: 25 min. A simplified take on Köttbullar, baked for easier cleanup and served with a delicate dill-infused cream sauce and a side of tangy lingonberries. This version focuses on a tender interior and crisp exterior, making a delightful weeknight meal.
- Preparation time
- 20 min
- Cooking time
- 25 min
- Total time
- 45 min
- Servings
- 6
Instructions
Make the Meatballs
- 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- 2In a large bowl, combine ground beef, ground pork, chopped onion, beaten egg, milk, breadcrumbs, salt, pepper, and ground allspice. Mix gently with your hands until just combined; do not overmix.
- 3Roll the mixture into uniform meatballs, about 1 to 1.5 inches in diameter.
- 4Place the meatballs on the prepared baking sheet. Lightly grease the tops of the meatballs with a little butter or cooking spray.
- 5Bake for 20-25 minutes, or until browned and cooked through. Internal temperature should reach 160°F (71°C).
Make the Dill Gravy
- 1While meatballs are baking, melt butter in a medium saucepan over medium heat.
- 2Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- 3Gradually whisk in the beef broth until smooth. Bring to a simmer, stirring occasionally, until the sauce begins to thicken.
- 4Reduce heat to low and stir in the heavy cream and chopped fresh dill. Season with salt and pepper to taste.
- 5Continue to simmer gently for 5-10 minutes, or until the gravy reaches desired consistency. Do not boil.
Serve
- 1Once meatballs are cooked, gently add them to the dill gravy. Stir to coat.
- 2Serve the Swedish meatballs with dill gravy hot, accompanied by lingonberry jam and optional cooked potatoes or noodles.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 35 g
- Fat
- 38 g
- Carbs
- 15 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Fat | 38 g |
| Carbs | 15 g |
Tips
- To prevent meatballs from sticking, ensure your baking sheet is well-greased or lined with parchment paper.
- Avoid overmixing the meatball mixture, as this can lead to tough meatballs. Mix just until ingredients are combined.
- A dollop of lingonberry jam on the side is traditional and offers a wonderful sweet-tart contrast to the savory meatballs and creamy gravy.
