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Oven-Baked Swedish Meatballs with Dill Gravy - Image 1

Oven-Baked Swedish Meatballs with Dill Gravy

Swedish cuisineEuropean cuisineNordic cuisine
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Oven-Baked Swedish Meatballs with Dill Gravy

Swedish Meatballs

  1. Other Sauces & Condiments

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
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

Meatballs

  • 1lb ground beef(80/20 blend recommended)
  • 1lb ground pork
  • 1 cup onion(finely chopped)
  • 1 pc egg(lightly beaten)
  • 1/4 cup milk
  • 1/4 cup breadcrumbs(plain or panko)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp allspice(ground)
  • 2 tbsp butter(for greasing)

Dill Gravy

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 1/2 cup beef broth
  • 1 cup heavy cream
  • 2 tbsp fresh dill(chopped)
  • 1/2 tsp salt(or to taste)
  • 1/4 tsp black pepper(or to taste)

Serving

  • lingonberry jam(for serving)
  • cooked potatoes or noodles(optional, for serving)

Instructions

Make the Meatballs

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In 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.
  3. Roll the mixture into uniform meatballs, about 1 to 1.5 inches in diameter.
  4. Place the meatballs on the prepared baking sheet. Lightly grease the tops of the meatballs with a little butter or cooking spray.
  5. Bake for 20-25 minutes, or until browned and cooked through. Internal temperature should reach 160°F (71°C).

Make the Dill Gravy

  1. While meatballs are baking, melt butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  3. Gradually whisk in the beef broth until smooth. Bring to a simmer, stirring occasionally, until the sauce begins to thicken.
  4. Reduce heat to low and stir in the heavy cream and chopped fresh dill. Season with salt and pepper to taste.
  5. Continue to simmer gently for 5-10 minutes, or until the gravy reaches desired consistency. Do not boil.

Serve

  1. Once meatballs are cooked, gently add them to the dill gravy. Stir to coat.
  2. Serve the Swedish meatballs with dill gravy hot, accompanied by lingonberry jam and optional cooked potatoes or noodles.

Nutrition

Servings
6
Serving size (imperial)
5.3 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories550 kcal366.7 kcal3,300 kcal
Protein35 g23.3 g210 g
Fat38 g25.3 g228 g
Carbs15 g10 g90 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.

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