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
Scale
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.
