If you’ve ever dreamed of indulging in the ultimate comfort food that feels like a warm hug, then this Swedish Meatballs with Rich Creamy Sauce and Lingonberry Jam Recipe is exactly what you need. These tender, perfectly spiced meatballs bathed in a velvety, luscious cream sauce strike the perfect balance between savory goodness and a touch of sweetness from the vibrant lingonberry jam. It’s truly a dish that transports your taste buds straight to the cozy kitchens of Scandinavia, one bite at a time.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in crafting those legendary flavors and textures. From the breadcrumb mixture that keeps the meatballs tender to the aromatic spices that bring warmth and depth, each addition is simple yet indispensable.
- â…“ cup breadcrumbs: Provides structure and keeps the meatballs soft and moist.
- ½ cup milk: Moistens the breadcrumbs for perfect tenderness.
- 2 tablespoons heavy cream: Adds extra richness to the meatball mix.
- 1 large egg: Acts as a binder to hold everything together.
- ½ teaspoon kosher salt: Enhances overall flavor.
- ¼ teaspoon ground black pepper: Adds a subtle kick.
- ¼ teaspoon ground allspice: Brings a warm, slightly sweet spice note traditional to Swedish meatballs.
- ¼ teaspoon ground nutmeg: Adds a subtle aromatic depth.
- 1 tablespoon minced fresh parsley: Brightens and freshens the meat mixture.
- 1 tablespoon unsalted butter (⅛ stick): For sautéing the aromatics.
- 1 tablespoon vegetable oil: Helps in browning the onions and garlic.
- ½ yellow onion, minced: Lends sweetness and flavor complexity.
- 1 clove garlic, minced: Adds an irresistible savory punch.
- 1 pound ground chicken: Lightens the texture but keeps juiciness.
- 1½ pounds ground chuck: Delivers rich, beefy flavor and fat content.
- 6 tablespoons unsalted butter (¾ stick): Base for the creamy sauce.
- â…“ cup all-purpose flour: Thickens that luscious gravy.
- 14.5 ounces low sodium beef broth (1 can): Adds depth and savory backbone.
- 14.5 ounces low-sodium chicken broth (1 can): Balances the beef broth with a lighter broth.
- 1 cup heavy cream: Creates the rich, creamy sauce that makes this dish unforgettable.
- ¾ cup sour cream: Adds tang and smooth texture to the sauce.
- 1 teaspoon Beef Instant Bouillon Granules: Boosts umami.
- 1 tablespoon low-sodium soy sauce: Adds a subtle savory depth.
- 1 teaspoon Dijon mustard: Lends a touch of sharpness.
- 1 teaspoon Worcestershire sauce: Adds complexity and savoriness.
- 1 teaspoon apple cider vinegar: Brightens up the rich sauce.
- 1 tablespoon granulated sugar: Balances acidity and seasoning.
- ½ teaspoon freshly ground black pepper: For seasoning the sauce.
- Kosher salt, as needed: To taste, ensuring the perfect seasoning.
- 1–2 tablespoons minced fresh parsley: Adds a fresh finish to the sauce.
- Cranberry sauce or lingonberry jam: The iconic, sweet-tart accompaniment.
How to Make Swedish Meatballs with Rich Creamy Sauce and Lingonberry Jam Recipe
Step 1: Preheat and Prepare Your Workspace
Start by heating your oven to 400°F. Line two large baking sheets with foil and give them a quick spray with nonstick spray. This simple prep sets the stage for perfectly cooked meatballs that won’t stick and ensures a clean-up breeze afterward.
Step 2: Create the Moist Breadcrumb Mixture
In a large bowl, combine the breadcrumbs, milk, heavy cream, egg, salt, pepper, allspice, nutmeg, and fresh parsley. This mixture is the secret to tender, flavorful meatballs. Let it rest for at least 10 minutes so the milk can soak fully into the breadcrumbs, making every bite tender and juicy.
Step 3: Sauté Aromatics
Using a medium skillet, melt 1 tablespoon butter along with 1 tablespoon vegetable oil over medium heat. Add the minced onion and cook until translucent and sweet, then stir in the garlic for just 30 seconds—be careful not to burn it. Transfer this fragrant mixture back into your breadcrumb bowl. These aromatics infuse deep, savory flavor into the meatball base, lifting it beyond ordinary.
Step 4: Mix and Shape the Meatballs
Add your ground chuck and ground chicken into the breadcrumb mixture and stir everything together well using a wooden spoon. The blend of meats keeps the texture wonderfully balanced—not too dense, but still satisfying. Roll the mixture into 1½-inch balls (or use a scoop for uniformity) and arrange them spaced about 1 inch apart on your prepared baking sheets. This step is where you start to see your Swedish meatball masterpiece come to life.
Step 5: Bake the Meatballs to Perfection
Pop the baking sheets into your preheated oven and bake for 20 minutes, or until the meatballs are no longer pink in the center. Baking, rather than frying, creates even cooking and a nice, consistent texture while keeping the meatballs moist inside.
Step 6: Prepare the Creamy Sauce
While the meatballs roast, melt 6 tablespoons of butter in a large skillet over medium heat. Whisk in the flour and keep stirring over medium-low heat until it darkens just slightly and smells nutty—this is your roux, the base of that celebrated creamy sauce.
Step 7: Add Liquids and Seasonings for the Sauce
Gradually whisk in the beef broth, chicken broth, heavy cream, and sour cream until smooth. Then stir in the soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, sugar, and freshly ground black pepper. Taste the sauce and add salt if needed. Bring everything to a boil, then immediately lower the heat to let it gently bubble. This sauce is where the magic happens—it’s rich, tangy, savory, and silky all at once.
Step 8: Simmer Meatballs in the Sauce
Transfer the baked meatballs into the creamy sauce. Simmer gently, stirring frequently but gently, until the sauce thickens and clings lovingly to every meatball. Finish with freshly minced parsley for a burst of color and fresh flavor. Now the taste harmony is complete.
How to Serve Swedish Meatballs with Rich Creamy Sauce and Lingonberry Jam Recipe
Garnishes
A classic touch is to add a small spoonful of lingonberry jam or cranberry sauce on the side. The sweet-tart contrast brilliantly cuts through the richness of the meatballs and sauce, creating a memorable bite each time. A sprinkle of fresh parsley not only adds color but also a vibrant herbaceous note.
Side Dishes
This dish pairs beautifully with fluffy egg noodles, creamy mashed potatoes, or even buttered macaroni, each soaking up that delicious sauce in its own way. Roasted or steamed seasonal vegetables like green beans or broccoli add freshness and balance to your plate.
Creative Ways to Present
For a beautiful presentation, serve the meatballs piled on a large platter with sauce drizzled generously over. Top with parsley and a few dollops of lingonberry jam spaced around the edges. Alternatively, for a family-style meal, plate on warm mashed potatoes with sauce spooned over the top, and keep the jam nearby for guests to add as they please. Delicious and visually inviting every time.
Make Ahead and Storage
Storing Leftovers
You can store leftover Swedish Meatballs with Rich Creamy Sauce and Lingonberry Jam Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making leftovers just as delightful.
Freezing
For longer storage, freeze the cooked meatballs and sauce separately in freezer-safe containers or bags. Meatballs freeze well for up to 3 months. Thaw in the refrigerator overnight before reheating to maintain their texture.
Reheating
Gently reheat the meatballs simmering in sauce over low heat on the stove to ensure the sauce stays creamy and the meatballs don’t dry out. Avoid microwaving if possible for the best texture and flavor retention.
FAQs
Can I use all beef instead of chicken and chuck mix?
Absolutely! Using all ground beef will make the meatballs a bit richer and more uniform in flavor, but mixing with chicken lightens the texture nicely. It’s all about your personal preference.
Is lingonberry jam necessary for the authentic flavor?
While lingonberry jam is traditional and gives that iconic Scandinavian touch, cranberry sauce works wonderfully well as a substitute and is often easier to find.
Can I make the meatballs ahead of time?
Yes, you can assemble the meatballs and refrigerate them before baking, or bake everything in advance and simply reheat them in the sauce when ready to serve.
What if I don’t have allspice or nutmeg?
Allspice and nutmeg add subtle warmth that’s classic to this recipe, but if you don’t have them on hand, you can skip or replace with a pinch of cinnamon or cloves for a similar effect.
How do I prevent the sauce from curdling?
Be sure to simmer the sauce gently on low heat once the sour cream has been added and avoid boiling vigorously. Stir often to keep the sauce smooth and creamy.
Final Thoughts
This Swedish Meatballs with Rich Creamy Sauce and Lingonberry Jam Recipe holds such a special place in my heart every time I make it. The combination of tender meatballs, silky sauce, and that burst of vibrant lingonberry sweetness is pure comfort on a plate. I can’t encourage you enough to try making it yourself—you’ll feel like you’ve brought a little piece of Swedish tradition into your own kitchen. Bon appétit and happy cooking!
Print
Swedish Meatballs with Rich Creamy Sauce and Lingonberry Jam Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Swedish
Description
This classic Swedish Meatballs recipe features tender ground chicken and chuck meatballs baked to perfection and simmered in a rich, creamy gravy flavored with beef and chicken broths, sour cream, and traditional spices. Served with a side of lingonberry jam or cranberry sauce, these Swedish meatballs offer a comforting and flavorful meal perfect for family dinners.
Ingredients
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
Sauce:
- 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, to taste
- 1–2 tablespoons minced fresh parsley
- Cranberry sauce or lingonberry jam, for serving
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 400°F (200°C). Line two large baking sheets with foil and spray the foil with nonstick cooking spray to prevent the meatballs from sticking.
- Create the breadcrumb mixture: In a large mixing bowl, combine the breadcrumbs, milk, heavy cream, egg, kosher salt, ground black pepper, ground allspice, ground nutmeg, and minced fresh parsley. Stir to combine and let the mixture sit for at least 10 minutes to allow the milk to soak into the breadcrumbs, creating a moist base.
- Sauté aromatics: In a medium skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon of vegetable oil over medium heat. Add the minced yellow onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant. Remove from heat and transfer the onion and garlic mixture to the breadcrumb mixture.
- Mix and shape the meatballs: Add the ground chicken and ground chuck to the breadcrumb mixture. Using a wooden spoon or your hands, mix gently but thoroughly to combine all ingredients evenly without overworking the meat. Shape the mixture into 1½-inch diameter meatballs (approximately 1½ tablespoons 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 and no longer pink inside. You can check doneness by cutting one meatball in half or using a meat thermometer (internal temperature should reach 165°F or 74°C).
- Prepare the sauce: While the meatballs bake, melt 6 tablespoons of unsalted butter in a large skillet over medium heat. Sprinkle in the all-purpose flour and whisk continuously. Cook the roux over medium-low heat until it darkens slightly, about 3-4 minutes, ensuring it does not burn.
- Add liquids and seasonings: Gradually whisk in the beef broth and chicken broth, continuing to whisk to prevent lumps. Add the heavy cream, sour cream, beef instant bouillon granules, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, granulated sugar, and freshly ground black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer to thicken. Taste the sauce and add kosher salt as needed.
- Simmer the meatballs in sauce: Transfer the baked meatballs into the skillet with the sauce. Gently stir to coat the meatballs and simmer on low heat, stirring occasionally but gently, until the sauce thickens to a creamy gravy consistency and the meatballs are fully warmed through, about 5-10 minutes. Stir in 1–2 tablespoons of minced fresh parsley for added freshness.
- Serve: Plate the Swedish meatballs with the creamy sauce over traditional sides like egg noodles, mashed potatoes, or macaroni. Optionally garnish each serving with a spoonful of cranberry sauce or lingonberry jam on the side to add a sweet-tart contrast.
Notes
- Allowing the breadcrumb mixture to soak helps keep the meatballs moist and tender.
- Using both ground chicken and ground chuck adds flavor while keeping the meatballs lighter.
- Baking the meatballs instead of frying reduces fat content and effort.
- Do not overmix the meat to avoid dense meatballs.
- The sour cream in the sauce adds tanginess and creaminess, balancing the spices.
- Lingonberry jam or cranberry sauce is a traditional accompaniment that enhances the flavor with a hint of sweetness.
- These meatballs can be made ahead and stored in the refrigerator; reheat gently in the sauce before serving.
