Baked Spiced Swedish Meatballs are juicy meatballs blanketed in a rich, creamy sauce seasoned with a hint of cinnamon and allspice. They’re the perfect weeknight dinner and delicious with egg noodles!
I love going to IKEA because their prices are amazingly low and I could get lost in the store, finding things I “need” for hours. And I always have to stop in their cafe and get the Swedish Meatballs. Because I’m a huge meatball fan. I mean, I have these and this and this. And if you’re a fan like me, I hope you won’t mind me letting you in on a little secret. I’ve concocted a tastier, creamier, perfect-for-the-holidays version of Swedish Meatballs you’re gonna love.
So why is it perfect for the holidays? I thought you’d never ask. It’s because I snuck some allspice into the meatballs themselves AND added it, along with some cinnamon, to the sauce to up the ante on the flavor factor. The meatballs are perfectly browned, tender, and juicy and the creamy gravy sauce is so delicious you could drink it through a straw. Creamy Baked Spiced Swedish Meatball gravy shake anyone? No takers? 😉
And the thing I like about these Baked Spiced Swedish Meatballs is they’re baked (did the name give it away?)—not pan-fried. So they’re a little healthier. To make them even lighter, you can sub half and half for the heavy cream. Either way you make these, they’re sure to become a family favorite!
- MEATBALLS:
- 1 cup plain breadcrumbs
- 1 medium onion, finely chopped
- 1 lb ground beef
- 1 lb ground pork
- 2 eggs, beaten
- 1 tsp salt
- 1 tsp pepper
- 1 tsp allspice
- ¼ cup flour
- GRAVY:
- 6 Tbsp + ¼ cup flour (optional), divided
- 4 Tbsp (1/2 stick) butter
- 4 cups beef broth
- ½ cup heavy cream
- ¼ tsp allspice*
- ¼ tsp cinnamon
- Parsley flakes, for sprinkling (optional)
- Hot, cooked egg noodles (optional)
- Make the meatballs. Preheat oven to 450 degrees. Line a large baking sheet with foil.
- Spoon ¼ cup flour onto a plate and spread it around. Set aside.
- In a large bowl, combine all meatball ingredients except flour until everything is well incorporated. Shape mixture into 35 balls, roll each ball in flour to dredge it lightly, then shake off excess. Place each onto the baking sheet. Spray the meatballs with cooking spray.
- Bake 20 to 25 minutes or until bottoms are browned, flip each meatball, and bake for an additional 5 minutes.
- Make the sauce. Combine the flour and butter in a large skillet over medium heat, whisking to form a paste. Slowly add the broth and cream, stirring constantly until thickened. Add allspice and cinnamon and stir to combine. Add the additional ¼ cup flour, if desired, to thicken sauce even more. Add meatballs and toss to coat meatballs with sauce. Serve over egg noodles and sprinkle with parsley.
