Swedish All-Beef Meatballs

Swedish Meatballs ready to be put in the oven

Swedes, don’t come after me.

Typically, Swedish Meatballs are made with a mix of beef and pork, but I’ve found usually our family usually doesn’t usually have ground pork on hand.

This makes a big batch! I always make a big batch and freeze the leftovers. They make a great snack, and taste great simply out of the microwave. Plus, we will simply heat them up as the main protein source for weeknight dinners. Pair with a carb and vegetable, and you’ve got a whole meal!


4 pounds ground beef (80/20 works best!)

2 small yellow onions (or 1 really big one)

1 cup panko or other breadcrumbs

2 eggs

1 tsp nutmeg

1/2 tsp allspice

1/2 tsp black pepper

1 tbsp salt

1 tbsp olive oil

First, preheat your oven to 375 degrees! I bake my meatballs rather than pan-fry. It’s easier, and if I want them crispy on the outside, I will fry them quickly after they’ve been cooked.

Finely dice the onions, until they’re super fine. Toss them into a pan on medium heat with the olive oil, and cook them for just a couple minutes until they are translucent and aromatic. Set the pan aside to cool.

Take all of the other ingredients and put them into your biggest mixing bowl! Add the onions once they are cooled enough to not cook your beef. Use your hands or a sturdy wooden spoon to thoroughly mix all the ingredients! It’s a good workout.

Scoop 2 tbsp into your hand and roll it into a ball, then repeat that about 80 times!

Bake about 1 inch apart, for about 25 minutes!

Set aside whatever your family won’t eat for the night, cool them, and freeze in a Ziploc bag! I have found that they don’t stick together too much thanks to the fat content. I can’t attest to how long they keep in the freezer, because we usually eat them all within two to three weeks.