Oven Baked Swedish Meatballs
This is an easy recipe for oven baked Swedish meatballs with creamy sauce. This hearty dish is best served with mashed potatoes and it’s perfect for the winter season!
Servings: 27 Meatballs (4 generous portions)
Ingredients
Meatballs:
- 1 Small Onion
- 2 tablespoons olive oil
- 1 pound Ground Meat (450 grams), see note 1
- 1 Egg (medium or large)
- ½ cup Breadcrumbs (50 grams)
- ¾ teaspoon Salt
- ¼ teaspoon black pepper
Sauce:
- 2 tablespoons Unsalted Butter (30 grams), see note
- 2 tablespoons all-purpose flour
- 1 cup Half and Half (250 milliliters)
- ½ cup Water (or chicken stock, vegetable stock …)
- 3 tablespoons Low Sodium Soy Sauce
- A pinch of black pepper
- A pinch of Salt or to taste
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Instructions
- Meatballs: Preheat the oven to 400° Fahrenheit (200° Celsius).
- Meanwhile: Mince the onion. In a skillet/frying pan, heat the oil and add the onion. Saute this for 10 minutes on medium heat.
- In a mixing bowl, combine sautéed onion with ground meat, egg, breadcrumbs, salt and pepper. Using your hand, mix everything well.
- With the smallest cookie dough scoop, scoop out the mixture and transfer it onto a baking sheet lined with baking parchment paper. Roll each into a ball (see note 4).
- Bake them in a preheated oven at 400° Fahrenheit (200° Celsius) for 20-25 minutes or until golden brown (and cooked throughout). See note 5 for stove top version!
- Sauce: Melt butter over low heat. Stir in flour and cook for a minute, stirring. Whisk in half and half, water, soy sauce and simmer on low heat until the sauce thickens. Season with salt and pepper.
Notes
- Ground meat – you can use any meat you like – beef, pork, turkey or chicken or a combination of these. I like using beef or a combination of beef and pork.
- Half and Half (US) = Single Cream (UK). It can be substituted with milk.
- I used unsalted butter to control the amount of sodium in our diet. However, you can use salted butter, if that’s what you have on hand. If you do, just add less salt at the very end.
- This recipe should yield somewhere between 25-29 meatballs. It’s better not to overfill the scoop with the meat mixture. That way you should get at least 27 balls.
- Stove top: Heat about 1/8 cup of oil in a skillet/frying pan. Add half of the meatballs and cook until ready. Make sure to turn them around several times throughout the cooking. Take them out, add more oil and repeat with the second batch. They will take about 10 minutes per batch.
Nutrition
Serving: 1 ball, Calories: 85 kcal (4%), Carbohydrates: 3 g (1%), Protein: 4 g (8%), Fat: 7 g (11%), Saturated Fat: 3 g (19%), Cholesterol: 24 mg (8%), Sodium: 156 mg (7%), Potassium: 70 mg (2%), Fiber: 1 g (4%), Sugar: 1 g (1%), Vitamin A: 66 IU (1%), Vitamin C: 1 mg (1%), Calcium: 18 mg (2%), Iron: 1 mg (6%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
