Sheet Pan Swedish Meatballs

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Sheet Pan Swedish Meatballs Recipe

Photo: Victor Protasio; Styling: Paige Hicks 

Pork adds richness, but you can use all beef if you prefer. If you won't be using the rest of the meatballs soon, freeze them in a ziplock bag for up to 2 months; thaw them overnight in the refrigerator or in the microwave for 1 to 2 minutes. Serve this dish with mashed potatoes and roasted Brussels sprouts for an easy dinner, use on top of Banh Mi Bowls, or stuff them into pitas for a Greek-style sandwich



Serves 4 (serving size: 4 meatballs and about 1/3 cup sauce)


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4 teaspoons canola oil, divided
2 cups finely chopped yellow onion
2 tablespoons minced garlic
1 1/4 teaspoons kosher salt, divided
1 teaspoon fennel seeds
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
2 ounces whole-wheat bread, crusts removed
1 3/4 pounds 90% lean ground sirloin
3/4 pound lean ground pork
Cooking spray
4 teaspoons all-purpose flour
1/4 teaspoon ground allspice
2 cups unsalted beef stock
3 tablespoons reduced-fat sour cream
2 teaspoons unsalted butter
1 1/2 teaspoons apple cider vinegar
1 1/2 tablespoons chopped fresh dill


Active : 1 Hours
Total : 1 Hours

1. Heat 1 tablespoon oil in a large skillet over medium-high. Add onion, garlic, 1 teaspoon salt, fennel seeds, black pepper, and red pepper; cook 10 minutes or until onion is very tender, stirring occasionally. Place onion mixture in a bowl; cool completely.

2. Tear bread into small pieces. Place onion mixture, bread pieces, beef, and pork in a large bowl; mix gently with your hands to combine. Shape beef mixture into 42 meatballs (about 1 1/2 tablespoons each). Reserve 2 of the meatballs. Arrange the remaining 40 meatballs on 2 large foil-lined baking sheets coated with cooking spray.

3. Preheat broiler.

4. Broil meatballs for7 minutes or until browned and done. Reserve 24 meatballs for Ban Mi Bowls and Greek Stuffed Pitas.

5. Heat remaining 1 teaspoon oil in a saucepan over medium-high. Add 2 uncooked meatballs to pan; cook 4 minutes, stirring to crumble. Add flour and allspice; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt and stock; bring to a boil. Cook 10 minutes or until sauce is reduced to about 1 cup. Remove pan from heat. Stir in sour cream, butter, and vinegar. Spoon sauce evenly over meatballs. Sprinkle chopped dill evenly over top.

Created date

July 2016

Nutritional Information

Calories 318
Fat 17 g
Satfat 6.2 g
Monofat 7.1 g
Polyfat 1.6 g
Protein 30 g
Carbohydrate 11 g
Fiber 1 g
Cholesterol 95 mg
Iron 3 mg
Sodium 542 mg
Calcium 52 mg
Sugars 2 g
Est. Added Sugars 2 g