
Tender baked meatballs simmered in a creamy pan sauce, served over egg noodles or mashed potatoes and finished with parsley and lingonberry jam.

This recipe for Swedish meatballs has been a family favorite for years. I discovered this combination on a cold winter evening when I wanted something comforting, quick, and made entirely from pantry staples. The meatballs bake in the oven first so they keep a tender interior while developing a light golden crust, then they finish simmering in a rich, velvety sauce made from butter, flour, beef broth, Worcestershire, and a splash of apple cider vinegar. The first time I served them my kids declared it a new favorite and my mother asked for the recipe before dessert.
What makes these meatballs special is the balance between familiar spices and the silky sauce. The seasoning of allspice and a whisper of nutmeg evokes the Scandinavian roots without overpowering the beef. Simmering the cooked meat in the sauce allows the flavors to marry and keeps the meatballs moist. Serve them over buttered egg noodles or fluffy mashed potatoes, garnish with fresh parsley, and for a touch of authentic contrast include a spoonful of lingonberry jam. The sweet and tart jam against the savory sauce is what keeps people asking for seconds.
I remember serving this on a holiday when we had guests from out of town. The simple presentation with lingonberry jam made people curious, and by the time the plates were cleared everyone was asking where to find lingonberry jam. It is a dish that performs well at gatherings and quietly impresses without requiring complicated technique.
My favorite aspect of this dish is the contrast of textures and flavors. The tender meatball center against the silky sauce is pure comfort. When guests taste the lingonberry jam with the savory sauce they are always surprised how well it lifts the whole plate. For me, this is an easy dinner that still feels special.
To store, cool the meatballs and sauce completely before refrigerating. Place meatballs in a shallow airtight container and cover with sauce to help maintain moisture. Refrigerate for up to four days. For freezing, arrange baked meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer safe bag. Store sauce in a separate freezer container. Thaw overnight in the refrigerator and reheat gently in a skillet over low heat, stirring occasionally. If the sauce looks slightly separated after freezing, whisk in a splash of warm broth or a small spoonful of sour cream off heat to bring it back together.
If you prefer a juicier meatball, substitute one pound of the beef with one pound ground pork. For gluten free, use gluten free breadcrumbs and replace all purpose flour with a gluten free flour blend for the roux, though the sauce texture may be slightly different. To reduce dairy, swap sour cream for a lactose free sour cream or plain Greek style dairy free yogurt, adding it off heat to avoid splitting. If you like a brighter sauce, add an extra teaspoon of apple cider vinegar and a splash more Worcestershire for complexity.
Serve over buttered egg noodles for a classic pairing or spoon over creamy mashed potatoes for a heartier option. On the side, roasted root vegetables or steamed green beans add color and contrast. For a simple garnish, sprinkle chopped fresh parsley and serve lingonberry jam in a small bowl for guests to add a dollop. A crisp cucumber salad or pickled beets also work nicely to cut through the richness.
Scandinavian meatballs trace back to regional peasant cooking where preserved and readily available ingredients were combined for hearty meals. In Sweden, spices like allspice and nutmeg are traditional and give the meatballs their gentle warmth. Serving the meat with lingonberry jam balances the savory richness with tart sweetness, a pairing that has been enjoyed for generations. Variations exist across Nordic countries and in many homes, recipes are passed down with small personal tweaks.
In winter, serve these meatballs with buttered egg noodles, braised red cabbage, and roasted root vegetables for a cozy spread. In spring and summer, lighten the plate with a green salad and steamed asparagus and swap whole milk sour cream for a lighter cultured option. For holiday gatherings, double the batch and present the meatballs in a chafing dish with lingonberry jam on the side for guests to help themselves.
To streamline weeknight cooking, form and bake meatballs in advance and store them in the refrigerator. Reheat in the sauce for 10 to 15 minutes on low heat until warmed through. You can also freeze fully cooked meatballs and heat them directly from frozen in simmering sauce, adding a few extra minutes. Portion into individual containers with noodles for easy grab and go meals that reheat well in the microwave or on the stove.
These meatballs are a dependable crowd pleaser that bring comfort and a little Scandinavian flair to any table. Try making extra and freezing for quick dinners all month long. Enjoy the little ritual of serving with lingonberry jam and fresh parsley its a small touch that makes this dish feel special.
Tempering sour cream with hot sauce prevents curdling and keeps the sauce smooth when finished.
Bake the meatballs on a lined rimmed sheet to achieve even browning and easy cleanup.
Freeze baked meatballs on a sheet first, then transfer to a bag to prevent clumping.
This nourishing the best easy homemade swedish meatballs recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This The BEST Easy Homemade Swedish Meatballs recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with foil or parchment for even browning and easy cleanup.
In a large bowl mix ground beef, breadcrumbs, milk, beaten egg, salt, onion powder, allspice, nutmeg, and black pepper until just combined. Avoid overmixing to keep meatballs tender.
Scoop into 3 tablespoon mounds and roll gently into balls about 1 1/2 to 2 inches across to yield roughly 24 meatballs for even cooking.
Arrange meatballs at least 1 inch apart and bake for about 20 minutes until golden and cooked through. Drain on paper towels to remove excess grease.
Melt butter in a large skillet, whisk in flour and cook for two minutes. Slowly whisk in beef broth, Worcestershire, and apple cider vinegar. Simmer until thickened about five minutes.
Whisk a ladle of hot sauce into the sour cream, then another, before stirring the tempered mixture into the pan. Season with salt and pepper to taste.
Add baked meatballs into the warm sauce, turn to coat, and serve over egg noodles or mashed potatoes with parsley and lingonberry jam.
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This recipe looks amazing! Can't wait to try it.
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