Baked Swedish Meatballs Tyler Florence
Experience comfort food at its finest with Tyler Florence's Baked Swedish Meatballs—a classic dish elevated with a perfect balance of flavors and textures. This recipe features tender meatballs made from a savory blend of ground beef and pork, infused with warm spices like allspice and nutmeg, and baked to perfection in a creamy, rich gravy. A quick sear before baking locks in flavor, while the finishing touch of heavy cream adds a luscious, velvety consistency to the sauce. These golden meatballs are oven-baked for hands-off ease and are best served alongside buttery mashed potatoes or egg noodles, with a dollop of tangy lingonberry jam for a traditional Swedish twist. Ready in just an hour, this hearty dish is perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground nutmeg
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Beef broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 0.5 cup Lingonberry jam (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, breadcrumbs, milk, egg, ground allspice, ground nutmeg, salt, and black pepper. Mix well until evenly combined.
Using your hands or a small scoop, form the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs in batches and sear for 2-3 minutes on each side, until browned but not fully cooked. Remove meatballs and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the beef broth, ensuring no lumps form. Cook for about 3-4 minutes until the sauce begins to thicken.
Stir in the heavy cream and return the meatballs to the skillet, spooning some sauce over the top.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the meatballs are cooked through and the sauce is bubbly.
Remove the skillet from the oven and let rest for 5 minutes. Garnish with chopped parsley, if desired.
Serve the baked Swedish meatballs hot, accompanied by mashed potatoes or egg noodles, and a dollop of lingonberry jam on the side, if using.
Nutrition Facts
Calories |
3451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.4 g | 312% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 969 mg | 323% | |
| Sodium | 7047 mg | 306% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 71.2 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 364 mg | 28% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1941 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
