If you’re craving a dish that feels like a warm, comforting hug from the inside out, then you absolutely have to try this Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe. This classic Scandinavian favorite brings together tender, flavorful meatballs simmered in a rich, velvety gravy paired perfectly with the sweet-tart brightness of lingonberry jam. Every bite combines savory, creamy, and fruity flavors in a way that makes this dish a true standout at any meal. Whether you’re cooking for a cozy family dinner or looking to impress friends with a traditional Nordic delight, this recipe is guaranteed to become one of your go-to favorites.
Ingredients You’ll Need
What makes this Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe so irresistible is its beautiful balance of simple yet essential ingredients. Each element plays a key role in delivering those iconic flavors and comforting textures that bring this dish alive.
- Ground beef and chicken combination: Using both adds a perfect balance of flavor and tenderness to the meatballs.
- Onion and garlic: These aromatics pack a punch of savory depth and fragrance.
- Dried oregano: A subtle herb that adds a hint of earthiness without overpowering the meat.
- Breadcrumbs and egg: These binders ensure your meatballs hold their shape and stay moist.
- Butter and olive oil: They create a rich base for cooking the meatballs and building the gravy.
- Flour: Essential for creating the luscious roux that thickens the creamy gravy.
- Beef broth and heavy cream: The dynamic duo that makes the gravy smooth, rich, and comforting.
- Worcestershire sauce and Dijon mustard: These add an umami kick and subtle tang that elevate the gravy’s flavor.
- Fresh parsley: For a pop of color and fresh herbal brightness at the end.
- Lingonberry jam or cranberry sauce: The classic sweet-tart accompaniment that uniquely completes this dish.
How to Make Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe
Step 1: Prepare the Meatballs
Start by combining the ground beef and chicken with finely chopped onion, minced garlic, oregano, salt, pepper, egg, and breadcrumbs in a large bowl. The key here is to mix everything just enough to bring the ingredients together without overworking the meat, which keeps your meatballs delightfully tender and juicy. Once mixed, roll the mixture into meatballs roughly 1 to 1.5 inches in diameter and chill them in the refrigerator for at least 15 minutes to help them hold their shape during cooking.
Step 2: Cook the Meatballs
Heat butter and olive oil in a large skillet over medium heat, then add the meatballs in batches. Avoid overcrowding the pan to ensure they brown beautifully on each side. Cook them for about 8 to 10 minutes, turning occasionally until each meatball is golden brown and cooked through. When done, transfer the meatballs to a plate and set them aside—don’t worry, they’ll be back for their final luxurious bath in creamy gravy.
Step 3: Prepare the Creamy Gravy
In the same skillet used for cooking the meatballs, melt some butter over medium heat. Whisk in the flour to create a roux, stirring constantly for about a minute until it’s smooth and lightly golden—this is the magic that will thicken your gravy. Gradually add the beef broth, stirring to prevent lumps, then pour in the heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper, and let the sauce simmer gently until it thickens, which should take another 3 to 5 minutes. The result is a rich, silky gravy that perfectly coats each meatball.
Step 4: Combine and Simmer
Return your beautifully browned meatballs to the skillet and nestle them into that heavenly creamy gravy. Let everything simmer together for about 5 more minutes so the meatballs soak up those luscious flavors and the whole dish comes together as one harmonious experience. Finish with a sprinkle of fresh chopped parsley to brighten it all up.
How to Serve Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe
Garnishes
A generous scattering of fresh parsley is a classic choice that adds a touch of color and freshness, lifting the rich flavors wonderfully. If you want to get a little fancy, a sprig of thyme or a light dusting of freshly cracked black pepper can add a subtle visual and flavor boost. And never forget the star of the show alongside the meatballs: a dollop of lingonberry jam or cranberry sauce to add that signature sweet-tart contrast that makes this dish so uniquely Scandinavian.
Side Dishes
Traditional Swedish meatballs shine best when paired with creamy mashed potatoes or buttery egg noodles, which soak up every bit of the decadent gravy. Roasted root vegetables or steamed green beans can offer a fresh and earthy counterpart, balancing out the richness. If you want to try something a bit different, buttery toasted rye bread or a simple crisp cucumber salad brings a refreshing crunch that complements the savory meatballs perfectly.
Creative Ways to Present
Why not make your Swedish meatballs the centerpiece of a cozy winter feast by serving them family-style in a warm, rustic cast-iron skillet? You can also layer them over a bed of mashed potatoes in individual bowls, topped with dollops of lingonberry jam and a sprinkle of parsley for a restaurant-worthy presentation. For a fun twist, turn this recipe into sliders or small bites for a party appetizer—each little meatball on a toothpick with a side of jam can be absolutely irresistible.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish meatballs with creamy gravy are just as delightful the next day when properly stored. Allow the dish to cool completely, then transfer it to an airtight container and refrigerate. It will keep beautifully for up to 3 days, making it a fantastic option for quick lunches or busy weeknight dinners when you need something delicious in a pinch.
Freezing
If you want to prepare in advance, this Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe freezes like a dream. Freeze cooked meatballs and gravy separately for best results—place them in freezer-safe containers or heavy-duty zip bags, removing excess air to prevent freezer burn. Frozen meatballs will maintain their quality for about 3 months, letting you enjoy this cozy meal whenever the craving hits.
Reheating
Reheat leftovers gently on the stove over low to medium heat, stirring occasionally to keep the gravy smooth and prevent burning. If reheating from frozen, thaw overnight in the refrigerator before warming. You can also reheat in the microwave, covered, checking every minute to ensure even heating. A splash of broth or cream may be added to loosen the gravy if it thickens too much during storage.
FAQs
Can I use all beef instead of a beef and chicken mix?
Absolutely! Using all beef will still yield delicious meatballs, but the chicken adds extra tenderness and a lighter texture that is traditional in many Swedish recipes. Feel free to adapt to your preference.
What can I substitute for lingonberry jam?
If lingonberry jam is hard to find, cranberry sauce or red currant jelly makes a wonderful stand-in, offering a similar sweet and tart contrast that complements the creamy gravy beautifully.
Is it possible to make these meatballs gluten-free?
Yes, just swap out the regular breadcrumbs and all-purpose flour for gluten-free alternatives. Gluten-free breadcrumbs and a gluten-free flour blend will work well without sacrificing texture or taste.
Can I prepare the meatballs ahead of time without cooking them?
Definitely. You can shape the meatballs and refrigerate them for up to 24 hours before cooking. This can save you time on the day of serving and helps the flavors meld a bit more.
How do I know when the meatballs are fully cooked?
They should be nicely browned on all sides and reach an internal temperature of 160°F (71°C). Cutting one open to check that there is no pink inside is also a good visual cue.
Final Thoughts
This Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe is truly a special dish that brings warmth, comfort, and a bit of Nordic magic to your table. Once you try it, you’ll understand why it’s cherished by so many around the world. Give it a go, invite your loved ones, and enjoy every delicious bite together!
Print
Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
Description
This classic Swedish Meatballs recipe features tender meatballs made from a blend of ground beef and chicken, seasoned with aromatic herbs, and served in a rich, creamy gravy. Perfectly browned and simmered in a flavorful sauce, these meatballs are traditionally enjoyed with lingonberry jam or cranberry sauce, making for a comforting and satisfying meal.
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 large egg
- 1/2 cup breadcrumbs
For Cooking
- 2 tablespoons butter
- 1 tablespoon olive oil
Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Garnish and Serving
- Chopped fresh parsley
- Lingonberry jam or cranberry sauce
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef, ground chicken, finely chopped onion, minced garlic, dried oregano, salt, pepper, egg, and breadcrumbs. Mix gently until just combined to keep the texture tender.
- Shape and Chill: Form the mixture into meatballs approximately 1 to 1.5 inches in diameter. Place them on a plate and refrigerate for at least 15 minutes to help them hold their shape during cooking.
- Cook the Meatballs: Heat butter and olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding the pan. Brown them on all sides, turning occasionally, and cook through for about 8-10 minutes.
- Set Aside Cooked Meatballs: Transfer the browned meatballs to a plate and set aside while you prepare the gravy.
- Make the Roux: In the same skillet, melt butter over medium heat. Add flour and whisk continuously for about 1 minute to form a roux without lumps.
- Prepare the Gravy: Gradually pour in the beef broth while whisking to avoid lumps. Stir in heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Bring the mixture to a simmer and cook for 3-5 minutes until the gravy thickens.
- Combine Meatballs and Gravy: Return the cooked meatballs to the skillet and spoon the creamy gravy over them. Simmer together for another 5 minutes to heat through and allow the flavors to meld.
- Garnish and Serve: Sprinkle chopped fresh parsley over the meatballs and serve hot, accompanied by lingonberry jam or cranberry sauce for a traditional Swedish touch.
Notes
- For a gluten-free version, substitute the breadcrumbs and all-purpose flour with gluten-free alternatives.
- To enhance flavor, you can add a pinch of nutmeg or allspice to the meatball mixture.
- Serve these meatballs over egg noodles, mashed potatoes, or with crusty bread for a complete meal.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Warm the lingonberry jam slightly before serving for a smoother texture.
