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Swedish Meatballs with Gravy (Oven Baked)

This Easy Swedish Meatball Recipe is a game changer, skipping the messy frying on the stovetop and, instead, broiling the meatballs in the oven for even browning and tenderness. We guarantee you a saucy comfort food that’s way better than Ikea’s and with a secret ingredient that will leave your guests guessing!

Overhead shot of Swedish meatballs in gravy in a skillet garnished with freshly chopped herbs.
These Swedish style meatballs are easy and tender-delicious, with the most delicious Swedish meatball gravy.

Video: Watch Us Make This Recipe

Why This Recipe Stands Out

Nothing beats the comfort of homemade food, and this easy Swedish meatball recipe is no exception. It is not just about the meatballs; it is about the delicious, creamy gravy that takes it to a whole new level. Here’s why this recipe is a must-try:

  • Simple: The recipe uses simple, everyday ingredients that you probably already have in your pantry.
  • Delicious: The combination of garlic, onion, allspice, and nutmeg gives these meatballs their classic flavor. While the Worcestershire sauce and soy sauce add an umami flavor that’ll make everyone ask for seconds, as it does in our Marinated Ribeye Steaks.
  • Quick: No need to spend hours in the kitchen. This recipe is quick and easy to prepare, just like our Sweet and Sour Meatballs.
  • No Frying: There is no need to stand over the stovetop to turn the meatballs over one by one or clean up any oil splatters. We broil the meatballs instead of frying them for even browning and tenderness. 
  • Comforting: It is the perfect comfort food, especially on a cold day like our best salisbury steak. These easy meatballs are always a hit at family dinners and gatherings. Everyone will be asking for seconds!
  • Better than Store-Bought: The homemade gravy is rich and creamy, making it way better than any store-bought version, even Ikea. Trust me, this recipe will give you the best Swedish meatball sauce.

Key Recipe Ingredients

swedish meatballs ingredients measured out.
  • Ground Beef and Ground Pork – The combination of these two meats is key to achieving the best flavor and tenderness in our Swedish meatballs. We recommend using a mixture of both, with a higher proportion of beef for optimal results.
  • Freshly Chopped White Bread – Instead of using bread crumbs, we opt for freshly chopped bread. This ingredient contributes to the best texture in our meatballs.
  • Garlic Powder and Onion Powder – These two spices are generously used to enhance the flavor of the meatballs. Along with a hint of allspice and nutmeg, they give the meatballs in gravy their classic taste.
  • Soy Sauce and Worcestershire Sauce – These sauces are our secret to bringing out the luscious umami in the meatballs. Unconventional, yes. Delicious, absolutely.
  • Cornstarch – Instead of a traditional butter/flour roux, we thicken the gravy with dissolved cornstarch. This allows for controlled thickening without any accidental gritty-ness and keeps the flavors pure.
Overhead shot of Swedish meatballs in gravy in a skillet garnished with freshly chopped herbs.

Substitutions And Variations

This is seriously the Best Swedish Meatball recipe, but some fun and creative variations and substitutions to make this recipe your own. Trust us, these tweaks will only enhance the deliciousness of your dish:

  • Meat Variations: While we love the classic mix of ground beef and ground pork for this recipe, like we do in our Bolognese sauce recipe. But feel free to experiment with other ground meats like turkey or chicken for a leaner alternative. You could also go for a vegetarian option with plant-based ground meat substitutes.
  • Spice it Up: Don’t hesitate to play around with the spices! Try adding a pinch of cayenne pepper to give your meatballs in gravy an extra kick, like it does in our BBQ ribs recipe.
  • Dairy-Free: For a dairy-free version, substitute the heavy cream with coconut cream or you can also use any non-dairy milk of your choice. The consistency and flavor might change slightly. 
  • Gluten-Free: Opt for some gluten-free bread for the breadcrumbs to make this recipe suitable for anyone with gluten sensitivities. 

Step-By-Step Recipe Instructions

  1. Combine chopped bread, milk, and a beaten egg in a small bowl. Mix well and set aside.
  2. In a larger bowl, mix garlic powder, onion powder, salt, pepper, allspice, soy sauce, and Worcestershire sauce. Add the bread and egg mixture, followed by ground beef and pork. Mix until combined.
  1. Line a large rimmed sheet pan with foil and grease it. Form one and a half inch meatballs and place them on the pan. Spray the tops of the meatballs with oil.
  2. Broil the meatballs in the oven set to high broil, with the rack in the upper section, for five minutes. Turn the pan halfway and broil for another two minutes. Turn over any meatballs that need more browning and broil for an additional three minutes.
  1. While the meatballs are broiling, prepare the gravy. Melt butter in a large saucepan over medium-high heat. Add broth, cream, soy sauce, Worcestershire sauce, and pepper, stirring well. Drizzle in dissolved cornstarch while stirring. Simmer the sauce on a low boil, uncovered, for five minutes.
  2. Add the cooked meatballs to the saucepan with the gravy, stirring gently until they are warmed through. Sprinkle with parsley and serve.
Overhead shot of easy Swedish meatballs recipe in a skillet with buttered noodles on a white plate in the corner.

How To Prep Ahead

This easy Swedish meatball recipe is already a breeze to whip up, but we have some additional tips to make it even more straightforward. Take a look at our favorite prep-ahead strategies for this recipe:

  • Pre-Mix The Meatball Mixture: You can prepare the meatball mixture ahead of time. Combine the chopped bread, milk, egg, spices, sauces, and ground meats as instructed. Store the mixture in an airtight container in the refrigerator for up to a day before you’re ready to cook.
  • Form The Meatballs: Once your meatball mixture is prepared, you can form the meatballs and place them on your greased sheet pan. Cover the pan and store it in the refrigerator until you’re ready to broil. This can be done a day in advance.
  • Prepare The Gravy: The gravy can also be made ahead of time. Follow the recipe instructions to prepare the gravy, then let it cool and store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat the gravy and add the cooked meatballs.

What To Serve With Easy Swedish Meatball

Noodles and Rice

  • Buttered noodles make a simple yet satisfying side dish for Swedish meatballs. We love to toss egg noodles in a bit of butter and sprinkle with parsley for a quick and easy accompaniment.
  • If you’re looking for a twist, try this with some easy Rice Pilaf with Mushrooms. It’s tender, fluffy, flavorful, and goes beautifully with the meatballs. You can even have it with some Fried Rice.



  • A fresh, crisp salad is a great way to balance out the richness of Swedish meatballs. We love this recipe with a Kale Brussel Sprouts Salad.
  • For something a bit more substantial, try this easy chopped Greek Salad. The tangy feta and olives contrast nicely with the savory meatballs.
  • Serve it with Lingonberry Sauce on the side.
Closeup shot of Swedish meatballs in gravy over buttered noodles on a white plate with a fork.

Commonly Asked Questions

What type of meat should I use for the Swedish meatballs?

We recommend using a mixture of ground beef and ground pork for the best flavor and tenderness. In this recipe, we use half the amount of pork than beef, but a fifty-fifty mixture would work great too.

How do we thicken this Swedish meatball gravy?

Instead of using a traditional butter/flour roux, we thicken the gravy with dissolved cornstarch. This method allows for controlled thickening without any accidental grittiness and keeps the flavors pure.

How long does this easy Swedish meatball recipe keep?

The Swedish meatballs can be stored in an airtight container in the refrigerator for up to three days. Make sure to store the gravy separately to prevent the meatballs from becoming soggy.

Can I freeze the meatballs?

Yes, you can freeze the cooked meatballs. Just make sure to cool them completely before transferring them to a freezer-safe container. They can be frozen for up to three months.

What’s the best way to reheat the meatballs?

You can reheat the meatballs in a saucepan over medium heat. If they were frozen, let them thaw in the refrigerator overnight before reheating.

What is lingonberry sauce, and why is it served with Swedish meatballs?

Lingonberry sauce is a tangy-sweet jam made from lingonberries. It is commonly served with Swedish meatballs, as the acidity of the berries complements the richness of the meatballs and gravy.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Overhead shot of Swedish meatballs in gravy in a skillet garnished with freshly chopped herbs.

Swedish Meatballs with Gravy

4.93 from 42 ratings
This Swedish Meatballs Recipe lets you skip the tedious monitoring of each meatball on stovetop. Instead, simply broil the meatballs in the oven for even browning and tenderness. 
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 50 meatballs
Author: Amy Dong





  • In a small bowl, combine the chopped bread with milk and beaten egg, stirring to fully incorporate. Set aside. 
  • In a large bowl, add garlic powder, onion powder, salt, pepper, allspice, soy sauce, and Worcestershire. Hand whisk to combine well. Add the egg/milk mixture and stir to fully incorporate. Add ground beef and pork, folding just until fully combined (don't over-mix.)
  • Line a large rimmed sheet pan with foil. Generously grease the foil. Form meatballs about 1.5 inches or 1 heaping TB each and place onto prepared pan. A cookie scoop or measuring spoon helps for equal sizing. Tip: moisten hands with water or a bit of cooking oil for easy handling of meatballs. About 25 meatballs should fit onto your sheet pan. Generously spray top of meatballs with oil.
  • Set oven to high broil, with rack on upper position. Broil meatballs 5 minutes. Carefully turn pan halfway and broil another 2 minutes. Remove pan and quickly use tongs to turn over any meatballs that need even browning. Broil 3 more minutes. Meatballs should be nicely browned and cooked through, but not overcooked. Transfer meatballs to a container and cover. Repeat with second batch.
  • While your meatballs are broiling, make the gravy: In a large saucepan, melt the butter on medium high heat, stirring frequently. Add the broth, cream, soy sauce, Worcestershire, and pepper. Stir to combine well. Very slowly drizzle in the dissolved cornstarch while stirring. Let sauce simmer on low boil, uncovered, for 5 minutes to concentrate the flavors. Taste and add more salt or pepper as needed. 
  • Add cooked meatballs into the saucepan with gravy, gently stirring just until warmed through. Sprinkle with parsley and serve.


  • For the best flavor and tenderness, use a mixture of ground beef and ground pork in your meatballs. A 50/50 mixture would work great, but we prefer using half the amount of pork to beef.
  • Instead of using bread crumbs, opt for freshly chopped bread. This will give your meatballs a better texture.
  • Don’t be shy with the garlic and onion powder. These spices, along with a touch of allspice and nutmeg, give the meatballs their classic flavor.
  • Add a bit of soy sauce and Worcestershire sauce to your meatball mixture. This unconventional addition brings out a luscious umami flavor that will have your guests guessing your secret.
  • To thicken the gravy, we recommend using dissolved cornstarch instead of a traditional butter/flour roux. This method allows for controlled thickening without any accidental grittiness and keeps the flavors pure.
  • Serve your tender Swedish meatballs over garlic mashed potatoes, buttered noodles, or some garlic herb roasted potatoes. Don’t forget to pour on the gravy – it’s what everyone will be begging for!
  • When forming your meatballs, moisten your hands with water or a bit of cooking oil. This will make the process easier and prevent the meat from sticking to your hands.
  • To avoid frying each meatball on the stovetop, simply broil them in the oven. This method ensures even browning and tenderness, and saves you from a messy cleanup.
If you tried this recipe and loved it, please come back and give it a rating. We ❤️ hearing from you! 
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Nutrition (per serving)

Calories: 38kcal | Carbohydrates: 0.9g | Protein: 3.2g | Fat: 2.3g | Saturated Fat: 1.1g | Cholesterol: 15.3mg | Sodium: 117.1mg | Sugar: 0.3g
Course: Main Dish
Cuisine: Swedish
Method: Oven

More To Cook and Eat

4.93 from 42 votes (13 ratings without comment)

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Recipe Rating


    • Stephanie Duran
    • 5 stars

    Very different than the Swedish Meatballs I grew up eating, but they are great! Wondering if nutrition information is for only meatballs or includes gravy as well?

      • Amy Dong

      Nutrition info calculates entire dish, including gravy. So glad you enjoyed this dish!

    • Laura Miller
    • 5 stars

    Just making now and confused because you talk about nutmeg and allspice flavoring Swedish meatballs, but you have no nutmeg in the recipe—is this a mistake or do you not use nutmeg? Thanks!

      • Amy Dong

      Yes, the recipe card is correct. Removed note about nutmeg; thanks, Laura, and hope you love it!

    • Nicole
    • 5 stars

    Just finished enjoying this recipe for the first time. I admittedly was in a rush, so I followed the x2 quantity and made only about 56 meatballs instead of 100. And I used ground turkey only, so mine didn’t look as good as yours but the flavor was incredible. I was just sure to cook them longer in the gravy to ensure they cooked through. I didn’t have heavy cream so I used buttermilk. And I had to add a bit more cornstarch and buttermilk to get a thicker consistency in the gravy. It was still a bit thinner than I imagined or comparing to your photo. But again the flavors did not disappoint. Oh! I also substituted smoked paprika for all spice, as I didn’t have any of that either. I’ll definitely be making these again. Sooooo good!

      • Amy Dong

      Yay, thank you, Nicole!

    • Linda
    • 5 stars

    I expected perfection, and these hit the mark. Easy and delicious!!!
    I will make this a regular part of our menu! Thanks!

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