Oven-Baked Swedish Meatballs in Classic Cream Sauce

So you’re craving something warm, creamy, and wildly comforting… but you also don’t feel like standing over a pan flipping meatballs like a short-order cook? Same.

Oven-Baked Swedish Meatballs in Classic Cream Sauce—aka the dish that makes you look like you tried way harder than you actually did. Toss everything together, let the oven do the heavy lifting, and boom—comfort food glory achieved.

Why This Recipe Is Awesome

First of all, no pan-frying required. That alone deserves applause. You bake the meatballs, which means fewer oil splatters, less hovering, and zero “why is my smoke alarm yelling at me?” moments.

Second, the cream sauce is rich, silky, and unapologetically indulgent. This is not a light salad situation. This is “I need a nap afterward” food—and IMO, those are the best kinds.

Lastly, it’s idiot-proof. Seriously. If you can mix things in a bowl and turn on an oven, you’ve got this. Even I didn’t mess it up—and that’s saying something.

Ingredients You’ll Need

For the Meatballs:

• Ground beef – juicy, reliable, does the job
• Ground pork – optional, but adds extra tenderness (highly recommend)
• Breadcrumbs – plain or panko, nothing fancy
• Milk – to keep things soft, not sad
• Egg – the glue holding it all together
• Onion, finely chopped – tiny pieces only, no onion chunks sneaking up on you
• Garlic – because obviously
• Salt & black pepper – don’t be shy
• Allspice or nutmeg – small amount, big Swedish energy

For the Cream Sauce:

• Butter – real butter, please and thank you
• All-purpose flour – thickening magic
• Beef broth – savory base
• Heavy cream – the star of the show
• Dijon mustard – subtle tang, trust me
• Worcestershire sauce – adds depth (and mystery)
• Salt & pepper – adjust like a responsible adult

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C).
   Yes, actually preheat it. Thinking you can skip this step is how sadness begins.
2. Mix the meatball ingredients.
   In a large bowl, combine beef, pork, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and spices. Mix gently—don’t knead it like dough unless you enjoy dense meatballs.
3. Roll into meatballs.
   About golf-ball size works best. Uniform size = even cooking = fewer regrets later.
4. Arrange and bake.
   Place meatballs on a lightly greased baking dish or sheet pan. Bake for 18–22 minutes until browned and cooked through.
5. Make the cream sauce.
   Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add broth, whisking constantly, then stir in cream, Dijon, Worcestershire, salt, and pepper.
6. Bring it all together.
   Pour the sauce over the baked meatballs. Return everything to the oven for 10 more minutes so they soak up that creamy goodness.
7. Serve immediately.
   Preferably over mashed potatoes, egg noodles, or straight out of the dish with a fork (no judgment).

Nutritional Facts (Approximate, Per Serving)

Nutrient	Amount
Calories	480 kcal
Protein	24 g
Fat	36 g
Carbohydrates	14 g
Fiber	1 g
Sugar	3 g
Sodium	720 mg

This dish is protein-packed and incredibly satisfying, which means it keeps you full longer and helps curb random snack attacks later. Sure, it’s rich, but balance is a thing—you’re allowed to enjoy food that tastes amazing. Personally, I see this as a mental health meal. Creamy meatballs = instant mood upgrade.

Common Mistakes to Avoid

• Skipping the preheat. Rookie mistake. The oven needs warming up, just like you.
• Overmixing the meat. This isn’t stress therapy—gentle mixing keeps meatballs tender.
• Using low-fat cream. You can, but the sauce will judge you silently.
• Under-seasoning. Bland meatballs are a tragedy. Taste and adjust.
• Overbaking. Dry meatballs are nobody’s friend.

Alternatives & Substitutions

• Ground turkey instead of beef? Totally works, just add a little extra fat or milk.
• No heavy cream? Half-and-half is acceptable. Milk alone… ehhh, in an emergency.
• Gluten-free breadcrumbs? Go for it—this recipe doesn’t discriminate.
• Vegetarian version? Use plant-based meatballs and the same sauce. Still cozy, still valid.
• Extra sauce lover? Double the sauce. I always do. Zero regrets.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Absolutely. They reheat beautifully and might even taste better the next day.

Can I freeze Swedish meatballs?
Yes! Freeze them with or without sauce. Future you will be grateful.

Do I really need allspice or nutmeg?
Need? No. But without it, you lose that classic Swedish vibe.

Can I use margarine instead of butter?
Well… technically yes. But why hurt your soul like that?

What should I serve with these?
Mashed potatoes, egg noodles, rice, or crusty bread to mop up sauce like a champion.

Are these kid-friendly?
Very. Just don’t tell them about the onions if that causes drama.

Final Thoughts

These oven-baked Swedish meatballs are cozy, creamy, and wildly satisfying—with minimal effort and maximum payoff. They’re perfect for weeknights, lazy weekends, or anytime you want comfort food without chaos. Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it. 🍽️