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
Scale
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.
