Ginny Niemann'S Swedish Meatballs
Juicy, flavorful Swedish meatballs made with ground beef, aromatic spices, and fresh herbs, perfect for comforting meals or entertaining guests with a classic Scandinavian touch.
Ingredients
Instructions
- Combine all ingredients and form into balls.
- Bake on a greased cookie sheet at 325°F for about 10 minutes.
Tips & Substitutions
For a lighter version, you can substitute ground turkey for the ground chuck. If you don’t have cracker crumbs, use breadcrumbs or crushed oats. Adding a splash of Worcestershire sauce can enhance the flavor. Ensure not to overmix the meat mixture to keep the meatballs tender. Fresh herbs can also elevate the flavor profile.
Serving Suggestions
Serve these Swedish meatballs with creamy mashed potatoes or over egg noodles for a hearty meal. They also pair beautifully with a side of lingonberry sauce for a traditional touch. For a lighter option, consider a crisp green salad. These meatballs make a great addition to a buffet or as an appetizer for gatherings.
Storage & Reheating
Store any leftover meatballs in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F for about 10-15 minutes, or until heated through. They can also be microwaved, but the oven method helps maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ginny Niemann'S Swedish Meatballs contains roughly 612 calories, with 14g protein, 97g carbohydrates, and 20g fat. It is an excellent source of protein (27% of the Daily Value), dietary fiber (21% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 802mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatballs?
Yes, these meatballs freeze well. After baking, allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight freezer bag. They can be stored for up to three months. Just reheat from frozen when ready to serve.
What can I use instead of canned milk?
If you don’t have canned milk, you can substitute with equal parts of whole milk or heavy cream. Alternatively, a non-dairy milk, like almond or soy milk, can work, but make sure to choose unsweetened varieties to avoid altering the flavor of the meatballs.
How do I know when the meatballs are done?
The meatballs are done when they are browned and firm to the touch. A meat thermometer inserted into the center should read at least 160°F for ground beef. If you're unsure, cut one open to check that it is no longer pink inside. This ensures they are safely cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).