Swedish Meatballs with Rich Creamy Gravy and Lingonberry Jam Recipe
If you have a craving for comfort food with a Scandinavian twist, you are going to love this Swedish Meatballs with Rich Creamy Gravy and Lingonberry Jam Recipe. This dish brings together tender, perfectly spiced meatballs bathed in a luscious, velvety gravy that hugs each bite, and the sweet-tart punch of lingonberry jam adds just the right touch of brightness. It’s a heartwarming meal that’s both timeless and irresistibly satisfying, perfect for cozy family dinners or impressing guests with authentic flavors.
Ingredients You’ll Need
The magic of this Swedish Meatballs with Rich Creamy Gravy and Lingonberry Jam Recipe lies in its simple yet thoughtfully chosen ingredients. Each component works harmoniously to build that classic combination of savory meat, creamy sauce, and a hint of sweet fruitiness.
- Breadcrumbs: Provides structure and tenderness to the meatballs by absorbing moisture.
- Milk and Heavy Cream: Create a rich base for soaking breadcrumbs and adding lusciousness to the gravy.
- Egg: Acts as a binder making the meatballs hold their shape perfectly.
- Ground Chicken and Ground Chuck: A combination that results in moist, flavorful, and well-textured meatballs.
- Onion and Garlic: Essential aromatics that infuse the meat with depth and a gentle sweetness.
- Butter and Vegetable Oil: For sautéing and enriching both the meatballs and the creamy gravy.
- Allspice, Nutmeg, Salt, and Pepper: Key spices to bring authentic Scandinavian flavor notes.
- Beef and Chicken Broth: Combined for a layered, savory base in the gravy.
- Sour Cream, Soy Sauce, Dijon Mustard, Worcestershire Sauce, and Apple Cider Vinegar: A symphony of tangy, umami, and bright flavors boosting the gravy’s complexity.
- Lingonberry Jam or Cranberry Sauce: The perfect Scandinavian finishing touch that balances the richness with a refreshing sweetness.
- Fresh Parsley: Adds a burst of color and fresh herbal notes for garnish.
How to Make Swedish Meatballs with Rich Creamy Gravy and Lingonberry Jam Recipe
Step 1: Prepare and Soak Breadcrumbs
Start by mixing the breadcrumbs with milk, heavy cream, egg, salt, pepper, allspice, nutmeg, and freshly minced parsley. Letting this mixture sit for at least 10 minutes allows the breadcrumbs to soak up the liquids, ensuring that our meatballs stay moist and tender throughout cooking. This simple step is a game changer for texture!
Step 2: Sauté the Aromatics
While the breadcrumbs absorb, gently sauté the minced onion and garlic in butter and vegetable oil over medium heat until the onions become translucent and soft, adding a sweet depth of flavor. This softened mixture is then combined with the breadcrumb mixture, infusing the meatballs with rich savoriness.
Step 3: Mix and Shape the Meatballs
Once your breadcrumb mixture has rested, add in the ground chuck and ground chicken. Using a wooden spoon, mix everything thoroughly but gently to avoid compacting the meat too much. Form the mixture into 1½-inch meatballs, spacing them evenly on foil-lined baking sheets. This size ensures even cooking and a perfect bite every time.
Step 4: Bake the Meatballs
Pop the meatballs into a preheated 400°F oven and bake for 20 minutes until cooked through and no longer pink inside. Baking is a cleaner method that locks in juices and produces meatballs with tender interiors and softly browned edges, setting the foundation for our creamy sauce to shine.
Step 5: Make the Creamy Gravy
While the meatballs bake, melt butter in a large skillet and whisk in flour to form a golden roux. Slowly add in beef and chicken broths, heavy cream, sour cream, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, granulated sugar, and freshly ground black pepper. Bring this mixture to a boil, then reduce to a simmer. This rich sauce is the hallmark of our Swedish Meatballs with Rich Creamy Gravy and Lingonberry Jam Recipe, with its perfect balance of tangy, savory, and creamy flavors.
Step 6: Simmer Meatballs in the Sauce
Transfer the cooked meatballs into the simmering gravy and gently stir. Let them simmer gently until the gravy thickens and clings to the meatballs, usually a few minutes. Finish with fresh parsley for a pop of freshness. This step melds all those flavors beautifully, making the dish irresistibly cozy.
How to Serve Swedish Meatballs with Rich Creamy Gravy and Lingonberry Jam Recipe
Garnishes
For that classic Scandinavian flair, serve the meatballs with a generous dollop of lingonberry jam or cranberry sauce on the side. The slight tartness and sweetness brighten the creamy meatballs, creating a delightful flavor contrast that’s truly iconic.
Side Dishes
Traditionally, Swedish meatballs are served over egg noodles or creamy mashed potatoes, both of which soak up the luscious gravy perfectly. For a modern twist, buttery macaroni or even roasted root vegetables also work beautifully. Choose sides that complement and embrace the comforting richness of the dish.
Creative Ways to Present
Take your presentation up a notch by arranging the meatballs in shallow bowls with the sauce ladled over generously, garnished with a sprinkle of fresh parsley and a small bowl of lingonberry jam on the side. For gatherings, consider serving the meatballs on toothpicks as bite-sized appetizers alongside mini mashed potato dollops.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish Meatballs with Rich Creamy Gravy and Lingonberry Jam Recipe keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making reheated portions even more comforting.
Freezing
You can freeze the cooked meatballs and gravy together by placing them in a freezer-safe container. They stay delicious for up to 3 months. Thaw them overnight in the refrigerator before reheating for the best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the gravy from separating. Adding a splash of cream or broth while reheating can help refresh the sauce’s silky consistency.
FAQs
Can I use only one type of meat for the meatballs?
Absolutely! While this recipe uses a mix of ground chicken and ground chuck for flavor and texture balance, you can use all beef, all chicken, or even pork depending on your preference. Just be mindful of the fat content to keep the meatballs moist.
What can I substitute for lingonberry jam if I can’t find it?
Cranberry sauce is the most popular substitute and works wonderfully because it offers a similar sweet-tart profile. Raspberry preserves might also work, but stick to jams without added chunks for the best experience.
Is there a gluten-free option for this recipe?
Definitely! Use gluten-free breadcrumbs and a gluten-free flour or cornstarch for the gravy roux. Also, choose gluten-free soy sauce or tamari to keep everything safe and delicious.
Can I make the gravy without sour cream?
The sour cream adds a distinctive tang and creaminess, but if you don’t have it, you can substitute with Greek yogurt or crème fraîche. Add these at the end of cooking off the heat to prevent curdling.
How can I make smaller meatballs?
Use a teaspoon or small cookie scoop to shape smaller meatballs. Just adjust the baking time accordingly; smaller meatballs will cook faster, usually in about 12 to 15 minutes.
Final Thoughts
This Swedish Meatballs with Rich Creamy Gravy and Lingonberry Jam Recipe is a true crowd-pleaser that brings warm, nostalgic flavors to your table. It’s a dish that not only tastes incredible but feels like a big, delicious hug in every bite. I hope you give it a try and find it as special and comforting as I do. Happy cooking!
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Swedish Meatballs with Rich Creamy Gravy and Lingonberry Jam Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
Classic Swedish Meatballs made with a blend of ground chuck and chicken, seasoned with warm spices and fresh parsley, baked to perfection and simmered in a rich, creamy gravy. Served traditionally with egg noodles, mashed potatoes, or macaroni and optionally garnished with lingonberry jam or cranberry sauce for a perfect balance of savory and sweet flavors.
Ingredients
Meatball Mixture
- ⅓ 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 (⅛ stick)
- 1 tablespoon vegetable oil
- ½ yellow onion, minced
- 1 clove garlic, minced
- 1 pound ground chicken
- 1½ pounds ground chuck
Sauce
- 6 tablespoons unsalted butter (¾ stick)
- ⅓ 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
- 1–2 tablespoons minced fresh parsley
To Serve
- Cranberry sauce or lingonberry jam
- Egg noodles, mashed potatoes, or macaroni (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Prepare two large baking sheets by covering them with foil and spraying the foil with nonstick spray. Set these aside for the meatballs.
- 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 rest for at least 10 minutes, allowing the milk to soak into the breadcrumbs thoroughly for better texture.
- Sauté the aromatics: Heat 1 tablespoon unsalted butter and 1 tablespoon 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 sauté for another 30 seconds until fragrant. Transfer this mixture into the breadcrumb bowl.
- Mix and shape meatballs: Add the ground chuck and ground chicken to the breadcrumb bowl. Mix everything thoroughly using a wooden spoon until fully combined. Shape the mixture into 1½-inch diameter balls, about 1 tablespoon of mixture each, and place them spaced about 1 inch apart on the prepared baking sheets.
- Bake the meatballs: Place the baking sheets in the preheated oven and bake the meatballs for 20 minutes, or until they are cooked through with no pink center.
- Prepare the sauce: While the meatballs are baking, melt 6 tablespoons unsalted butter in a large skillet over medium heat. Whisk in ⅓ cup all-purpose flour and cook, whisking often, over medium-low heat until the mixture darkens slightly and becomes golden brown, about 3-5 minutes.
- Add liquids and seasonings: Gradually whisk in the beef broth, chicken broth, 1 cup heavy cream, ¾ cup sour cream, beef instant bouillon granules, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, granulated sugar, and ½ teaspoon freshly ground black pepper. Bring the mixture to a boil, then reduce heat to low. Taste and add kosher salt as needed.
- Simmer the meatballs in sauce: Add the baked meatballs to the skillet with the sauce. Gently stir and simmer the meatballs in the creamy gravy until the sauce thickens and coats the meatballs well, about 5-10 minutes. Stir in 1–2 tablespoons minced fresh parsley just before serving.
- Serve: Serve the Swedish meatballs hot over egg noodles, mashed potatoes, or macaroni. For an authentic touch, offer a teaspoon of cranberry sauce or lingonberry jam on the side as a sweet complement.
Notes
- Letting the breadcrumb mixture rest allows for better moisture absorption and tender meatballs.
- Use fresh spices for the best flavor in the meatballs.
- Do not overcrowd the meatballs on the baking sheet for even cooking.
- Adjust seasoning in the sauce carefully to taste, especially the salt.
- Lingonberry jam is the traditional accompaniment but cranberry sauce is a good substitute.
- The sauce thickens as it simmers; if too thick, add a splash of broth or cream to adjust consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Swedish
