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
Scale
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
