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
Scale
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.
