Big Batch Swedish Meatballs (Makes 4 Freezer Meals!)

Big Batch Swedish Meatballs (Makes 4 Freezer Meals)

Since I’ve got stocking my freezer on the brain, the last time I made swedish meatballs I decided to make an extra large batch of meatballs so that I could put a bunch in the freezer for later. I figure if I’m going through the process of making meatballs why not make a big batch? It does make the process more time consuming but I’m already rolling, pan-frying, and baking meatballs so in the end it’s not really creating any extra work. And, it means the next three times I make swedish meatballs all I have to do is make the sauce and pop the frozen meatballs in to heat through. Winning!

The thing I love most about this recipe is that even though the meatballs are all cooked and ready to go in the freezer it still feels like a freshly made meal. Since the sauce is made fresh, and only takes minutes to prepare, the whole dish comes together quickly and no one will be the wiser that your freezer did most of the work. Below I have shared the recipe for a big batch of meatballs, including how to cook, freeze and store. I have also included the sauce recipe that is perfect for 1/4 of the meatball recipe – or, one meal. The meatball recipe can easily be halved or quartered for a one time meal if you prefer, but why not put the effort in once and enjoy the benefits of your labour for weeks to come!

Big Batch Swedish Meatballs (Makes 4 Freezer Meals)

Big Batch Swedish Meatballs
This recipe may be made with all ground beef if desired.
Makes: approximately 120 meatballs (enough for 4 meals that serve 4)
Big Batch Swedish Meatballs
  • 2.5 cups breadcrumbs
  • 1 cup beef stock
  • 2 tablespoons butter, divided
  • 2 tablespoon extra virgin olive oil, divided
  • 1.5 medium sized onions, minced (2 cups)
  • 2 pounds lean ground beef
  • 2 pounds ground pork
  • 6 large eggs, lightly beaten
  • 2 tablespoons soy sauce
  • ½ teaspoon black pepper
  • 2 teaspoons sugar
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
Sauce (for 30 meatballs, or ¼ meatball recipe)
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1¼ cups beef stock
  • 6 tablespoons sour cream or Greek yogurt
  • 1 tablespoon soy sauce
  • ¼ teaspoon worcestershire sauce
  1. Mix together the breadcrumbs and beef stock in a bowl. Set aside to soak.
  2. Heat a large skillet over medium heat with 1 tablespoon each butter and olive oil. Add onion and cook, stirring often, for 10 minutes, or until softened and translucent.
  3. While the onions are cooking add beef, pork, eggs, soy sauce, and spices to an extra large bowl. Add cooked onions. Using your hands, mix well to evenly incorporate all ingredients. Gently mix in soaked breadcrumbs.
  4. Preheat oven to 400ºF. Place the large skillet back over medium-low heat (wipe out with paper towel if necessary). Melt remaining 1 tablespoon butter and olive oil in the skillet. Use a tablespoon-sized measuring spoon to scoop the meatballs into even amounts. Gently roll meat into balls transferring to pre-heated pan as you go. Once full, cook meatballs until browned on all sides. Transfer browned meatballs to a large rimmed baking sheet. Continue making meatballs in this fashion. Once half of the meat mixture has been used (after approximately 3 batches) transfer baking dish to the preheated oven and bake for 10-15 minutes or until meatballs are cooked through. As meatballs bake, grab another baking sheet and continue browning meatballs until all remaining meatball mixture has been used. Transfer to oven and bake until cooked through.
  5. Once cooked, gently move to paper towels to drain excess oil; allow to cool completely. Move meatballs to a clean baking sheet, lined with parchment paper (you will need two). Make sure none of the meatballs are touching. Transfer to the freezer until completely frozen (This will ensure none of the meatballs stick together). Once frozen, place meatballs in one large freezer bag or divide into 4 portions (approximately 30 meatballs each). Freeze until ready to use.
  6. *If you plan on serving some of the meatballs on the same day as making them, there is no need to freeze. Simply set aside the amount you need (refrigerate if you are not putting them in the sauce immediately) and freeze the rest.
When Ready to Eat
  1. Melt butter in a medium sized skillet, or saucepan, set over medium heat. Stir in flour until a smooth paste forms. Allow to cook until there is a nutty aroma. Add stock, a little bit at a time, stirring until smooth between each addition. Stir in sour cream, soy sauce, and worcestershire sauce. Bring to a simmer, whisking to smooth. Add 30 meatballs or ¼ of the meatball recipe. Bring to a simmer. Cover, lower heat, and simmer, stirring occasionally, for 10-15 minutes, or until meatballs are hot throughout.

Adapted from A Farmgirl’s Dabbles via Tasty Kitchen.

  • Courtney Glantz

    Genius…! These look delicious and like something my husband would gobble up very quickly! ;)

  • Erica

    Does it make a big difference to the flavour if you use all beef, instead of the pork beef mixture? Thanks!

    • Cheri | Kitchen Simplicity

      It does make a difference, but honestly, I like it both ways. I think it just depends on how much you like ground beef and “beefy” flavours in general. I put the option in there as I haven’t always had an easy time finding ground pork myself. I just wouldn’t use all lean ground beef (make sure there’s some regular in there too) as you need some fat to keep them moist.

  • Christie Kline

    These look great! I alwasy thought the sauce would be more complicated. I’m going to have to give this a try!

    • Cheri | Kitchen Simplicity

      It really is so simple. I hope you enjoy!

  • AMW

    I had meatballs in the freezer (a big batch I made two months back) pulled them out to thaw yesterday, made the sauce (I had to use 3T Greek yogurt & 3T low fat cream cheese). The sauce was thicker due to the cream cheese. But it was easy, tasty and my 6 & 3 year olds asked for 2nds. Served over egg noodles. If I use cream cheese next time I will add more stock. Also, if I just served the meatballs as h’odeourves I think the thicker sauce would make it easier to spear with a toothpick. Thanks for another great recipe.