If you are craving a cozy, comforting dish that combines tender meatballs with a rich, creamy sauce, then this Swedish Meatballs Recipe is your new best friend in the kitchen. This classic dish features perfectly seasoned meatballs made from a mix of ground chuck and chicken, bathed in a luscious gravy that’s both tangy and savory. Every bite feels like a warm hug, bringing a little taste of Sweden straight to your table. Whether you’re cooking for a family dinner or hosting friends, these Swedish meatballs are guaranteed to impress and satisfy.
Ingredients You’ll Need
This Swedish Meatballs Recipe calls for simple, hearty ingredients that come together beautifully to create layers of flavor and texture. Each ingredient plays a vital role, from the fragrant spices to the combination of broths and creams that form the sauce’s silky finish.
- â…“ cup breadcrumbs: These give the meatballs their essential tenderness and hold everything together perfectly.
- ½ cup milk: Helps soften the breadcrumbs, ensuring a juicy, tender meatball.
- 2 tablespoons heavy cream: Adds richness both in the meatball mixture and the sauce.
- 1 large egg: Acts as a binder, giving the meatballs structure without dryness.
- ½ teaspoon kosher salt: Brings out the natural flavors of the meat and seasonings.
- ¼ teaspoon ground black pepper: Adds a subtle kick that rounds out the spices.
- ¼ teaspoon ground allspice: The signature seasoning that lends a warm, aromatic quality.
- ¼ teaspoon ground nutmeg: Enhances the sauce and meatballs with a hint of classic Swedish flavor.
- 1 tablespoon minced fresh parsley: Freshness that brightens the overall dish.
- 1 tablespoon unsalted butter: Used to sauté aromatics for a mellow, sweet onion and garlic base.
- 1 tablespoon vegetable oil: Helps brown the aromatics without burning.
- ½ yellow onion, minced: Adds subtle sweetness and depth.
- 1 clove garlic, minced: Boosts flavor with its warm pungency.
- 1 pound ground chicken: Lightens the texture of the meatballs.
- 1½ pounds ground chuck: Gives the meatballs richness and juiciness.
- 6 tablespoons unsalted butter: Essential for the gravy’s smooth, slightly nutty base.
- â…“ cup all-purpose flour: Thickens the sauce to the perfect consistency.
- 14.5 ounces low sodium beef broth: Adds depth and umami.
- 14.5 ounces low sodium chicken broth: Balances the beef broth with lighter flavor.
- 1 cup heavy cream: Creaminess that makes the sauce irresistibly luxurious.
- ¾ cup sour cream: Adds tang and smoothness to the gravy.
- 1 teaspoon Beef Instant Bouillon Granules: Intensifies the meaty flavor.
- 1 tablespoon low-sodium soy sauce: For an umami boost and subtle saltiness.
- 1 teaspoon Dijon mustard: Adds brightness and a little zing.
- 1 teaspoon Worcestershire sauce: Deepens the savory profile of the sauce.
- 1 teaspoon apple cider vinegar: Brings a balancing acidity to the rich gravy.
- 1 tablespoon granulated sugar: Perfectly balances the tangy vinegar and savory elements.
- ½ teaspoon freshly ground black pepper: To taste, for an extra touch of warmth.
- Kosher salt: Add as needed after tasting the sauce to perfect the seasoning.
- 1–2 tablespoons minced fresh parsley: Stirred in at the end for a burst of green freshness.
- Cranberry sauce or lingonberry jam: A traditional tangy accent to serve alongside.
How to Make Swedish Meatballs Recipe
Step 1: Preheat the oven and prepare baking sheets
Start by heating your oven to 400°F. Line two large baking sheets with foil and spray the foil lightly with nonstick spray. This simple prep ensures the meatballs won’t stick and clean-up will be a breeze.
Step 2: Create the breadcrumb mixture
In a large bowl, combine the breadcrumbs, milk, heavy cream, egg, kosher salt, black pepper, allspice, nutmeg, and fresh parsley. Let this mixture sit for at least 10 minutes so the milk fully softens the breadcrumbs, giving the meatballs a tender texture.
Step 3: Sauté aromatics
In a medium skillet, heat the butter and vegetable oil over medium heat. Add the minced yellow onion and cook until it becomes translucent and sweet. Toss in the minced garlic and sauté for just 30 seconds to keep its flavor fresh and vibrant. Transfer this fragrant mixture to the breadcrumb bowl for mixing.
Step 4: Mix and shape the meatballs
Add the ground chuck and ground chicken to the breadcrumb mixture and stir gently with a wooden spoon until combined. Shape the mixture into 1½-inch balls using your hands or a scoop for uniformity. Arrange them spaced about 1 inch apart on the prepared baking sheets.
Step 5: Bake the meatballs
Pop the meatballs in the oven and bake for 20 minutes. They should be cooked through without drying out, juicy inside, and nicely browned on the outside.
Step 6: Prepare the sauce
While the meatballs bake, melt 6 tablespoons butter in a large skillet over medium heat. Stir in the flour and cook, whisking frequently, until the mixture turns a lovely golden brown, which adds a delicious nutty flavor to the gravy.
Step 7: Add liquids and seasonings
Pour in the beef and chicken broths, then whisk in heavy cream and sour cream until smooth. Stir in the bouillon granules, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, sugar, and freshly ground black pepper. Bring the sauce to a boil then reduce the heat to low, letting the flavors meld.
Step 8: Simmer the meatballs in sauce
Carefully add the baked meatballs to the skillet with the sauce. Simmer gently, stirring occasionally, until the sauce thickens to a luscious gravy consistency. Stir in additional minced parsley for a burst of color and freshness.
How to Serve Swedish Meatballs Recipe
Garnishes
A classic Swedish Meatballs Recipe is beautifully complemented with a spoonful of cranberry sauce or lingonberry jam on the side. This sweet and tart contrast lifts every bite and adds an authentic touch.
Side Dishes
These meatballs are heavenly served over buttery egg noodles, creamy mashed potatoes, or even macaroni. Each base soaks up the gravy perfectly, making every forkful full of flavor and comfort.
Creative Ways to Present
For a fun twist, try serving the meatballs in small ramekins topped with a sprig of parsley and a dollop of lingonberry jam to wow your guests. They also make fabulous sliders with soft rolls and mustard for a casual gathering.
Make Ahead and Storage
Storing Leftovers
Place leftover meatballs and sauce in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making leftovers even tastier.
Freezing
To keep Swedish Meatballs Recipe handy, freeze cooked meatballs in their sauce in freezer-safe containers for up to 3 months. Defrost overnight in the fridge before reheating for a quick and delicious meal anytime.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid microwaving directly as it can cause the sauce to separate or dry out the meatballs.
FAQs
Can I use all beef instead of a mix of beef and chicken?
Absolutely! Using all ground beef will result in a richer, more robust flavor, but the chicken helps lighten the texture and keep the meatballs tender. Feel free to experiment based on your preference.
What can I substitute for lingonberry jam if I can’t find it?
Cranberry sauce is a perfect stand-in, offering the same sweet-tart notes traditional to serving Swedish meatballs. You can also try raspberry or red currant jam for a similar effect.
Is it necessary to bake the meatballs or can I pan-fry them?
Baking is a less hands-on method that helps the meatballs cook evenly without excess fat. Pan-frying works too and adds a nice crust, but be mindful of the cooking time and turning them gently so they don’t fall apart.
Can I make the sauce dairy-free?
Yes, you can substitute dairy cream and sour cream with coconut cream or a plant-based sour cream alternative. Keep in mind the flavor profile will be slightly different but still delicious.
How spicy is this Swedish Meatballs Recipe?
This recipe is mild with just aromatic spices like allspice and nutmeg, so it’s family-friendly. If you like a little heat, add a pinch of cayenne or crushed red pepper flakes to the meat mixture.
Final Thoughts
Now that you have this delightful Swedish Meatballs Recipe in your culinary arsenal, it’s time to bring those warm, comforting flavors to your table. Whether for a cozy night in or impressing a crowd, these meatballs wrapped in rich, velvety gravy will quickly become a treasured favorite. So go ahead, gather your ingredients, and enjoy the magic of homemade Swedish meatballs!
Print
Swedish Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Swedish
Description
This classic Swedish Meatballs recipe features tender meatballs made from a blend of ground chicken and ground chuck, seasoned with warm spices and fresh parsley. The meatballs are baked to perfection and then simmered in a rich, creamy gravy made from beef and chicken broths, sour cream, and flavorful seasonings. Served best over egg noodles, mashed potatoes, or macaroni and complemented by a tangy dollop of cranberry sauce or lingonberry jam, this dish offers a comforting and delightful Scandinavian meal for any occasion.
Ingredients
Meatballs
- â…“ cup breadcrumbs
- ½ cup milk
- 2 tablespoons heavy cream
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 tablespoon minced fresh parsley
- 1 tablespoon unsalted butter (â…› stick)
- 1 tablespoon vegetable oil
- ½ yellow onion, minced
- 1 clove garlic, minced
- 1 pound ground chicken
- 1½ pounds ground chuck
Gravy
- 6 tablespoons unsalted butter (¾ stick)
- â…“ cup all-purpose flour
- 14.5 ounces low sodium beef broth (1 can)
- 14.5 ounces low-sodium chicken broth (1 can)
- 1 cup heavy cream
- ¾ cup sour cream
- 1 teaspoon Beef Instant Bouillon Granules
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon freshly ground black pepper
- Kosher salt, as needed (to taste)
- 1–2 tablespoons minced fresh parsley
To Serve
- Cranberry sauce or lingonberry jam
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 400°F (200°C). Cover two large baking sheets with aluminum foil and spray the foil with nonstick spray to prevent sticking. Set these aside for later use.
- Create the breadcrumb mixture: In a large bowl, combine the breadcrumbs, milk, heavy cream, egg, kosher salt, black pepper, allspice, nutmeg, and minced fresh parsley. Stir well and let the mixture sit for at least 10 minutes to allow the milk to soak into the breadcrumbs, ensuring moisture and tenderness in the meatballs.
- Sauté aromatics: Heat 1 tablespoon of unsalted butter and 1 tablespoon of vegetable oil in a medium skillet over medium heat. Add the minced yellow onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat and transfer the onion and garlic mixture to the breadcrumb mixture bowl.
- Mix and shape the meatballs: Add the ground chicken and ground chuck to the breadcrumb and onion mixture. Mix everything thoroughly using a wooden spoon until well combined. Using your hands or a 1½-inch scoop, form the mixture into meatballs about 1½ inches in diameter. Place the formed meatballs onto the prepared baking sheets, spacing them about 1 inch apart to allow even cooking.
- Bake the meatballs: Place the baking sheets in the preheated oven and bake the meatballs for 20 minutes or until they are cooked through and no longer pink in the center. Remove from the oven and set aside.
- Prepare the sauce: While the meatballs bake, melt 6 tablespoons (¾ stick) of unsalted butter in a large skillet over medium heat. Whisk in the ⅓ cup of all-purpose flour to create a roux. Cook this mixture over medium-low heat, whisking often, until it darkens slightly and develops a nutty aroma, about 3-4 minutes.
- Add liquids and seasonings: Gradually whisk in the low sodium beef broth, low-sodium chicken broth, heavy cream, and sour cream. Add the beef instant bouillon granules, low-sodium soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, granulated sugar, and freshly ground black pepper. Stir to combine and taste the sauce, adjusting kosher salt as needed. Bring the sauce to a boil, then reduce the heat to low to maintain a gentle simmer.
- Simmer the meatballs in sauce: Add the baked meatballs into the skillet with the sauce. Gently stir to coat and simmer for several minutes, stirring gently and often until the gravy thickens to a creamy consistency. Stir in 1 to 2 tablespoons of minced fresh parsley for brightness and flavor.
- Serve: Serve the Swedish meatballs hot over egg noodles, mashed potatoes, or macaroni. Optionally, add a teaspoon of cranberry sauce or lingonberry jam on the side to provide a sweet and tangy contrast that complements the savory meatballs perfectly.
Notes
- Letting the breadcrumb mixture sit allows the breadcrumbs to absorb the milk and cream, which keeps the meatballs moist.
- Baking the meatballs instead of frying reduces fat content while still achieving a tender texture.
- The unique blend of spices like allspice and nutmeg give the meatballs their signature Swedish flavor.
- Simmering the meatballs in the creamy gravy after baking helps infuse them with rich sauce flavor and ensures tenderness.
- Serving with lingonberry jam or cranberry sauce is traditional and adds a deliciously sweet contrast to the savory dish.
- For a smoother sauce, be sure to whisk continuously when adding the broth to the roux to prevent lumps.
- Adjust seasoning to taste, especially salt, after adding all ingredients to the sauce.
