Description
This classic Swedish Meatballs recipe features tender meatballs made from a blend of ground chicken and ground chuck, seasoned with traditional spices like allspice and nutmeg. They are pan-fried to perfection and smothered in a creamy, savory sauce enriched with beef and chicken broths, sour cream, and a hint of Dijon mustard. Served with optional lingonberry jam or cranberry sauce, this dish offers a comforting and well-balanced meal that’s perfect for any occasion.
Ingredients
Scale
Meatballs
- 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
- ⅓ cup all-purpose flour
- 14.5 ounces low sodium beef broth
- 14.5 ounces low-sodium chicken broth
- 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
For Serving (Optional)
- Cranberry sauce or lingonberry jam
Instructions
- Prepare the breadcrumb mixture: In a small bowl, combine breadcrumbs, milk, and heavy cream. Let it soak for a few minutes until the mixture is soft.
- Mix the meatball ingredients: In a large bowl, add the ground chicken and ground chuck. Add the soaked breadcrumb mixture, egg, salt, black pepper, allspice, nutmeg, and minced fresh parsley. Mix gently but thoroughly until well combined, being careful not to overwork the meat.
- Sauté onions and garlic: Heat unsalted butter and vegetable oil in a large skillet over medium heat. Add the minced onion and cook until softened and translucent, about 3-4 minutes. Add minced garlic and sauté for another 30 seconds until fragrant. Remove the mixture from the pan and let it cool slightly.
- Combine onion mixture with meat: Add the sautéed onion and garlic to the meat mixture and combine evenly.
- Form the meatballs: Shape the meat mixture into small, evenly sized meatballs about 1 to 1½ inches in diameter. Place them on a tray or plate.
- Cook the meatballs: Heat some vegetable oil in the skillet over medium heat. Add the meatballs in batches without overcrowding. Cook for about 7-10 minutes, turning occasionally, until browned on all sides and cooked through. Remove the meatballs and set aside.
- Make the sauce base: In the same skillet, melt 6 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for about 2-3 minutes, stirring constantly, until the mixture becomes a golden blonde color to form a roux.
- Add broths and seasonings: Slowly whisk in the low sodium beef broth and chicken broth, ensuring there are no lumps. Add beef instant bouillon granules, low-sodium soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, granulated sugar, and freshly ground black pepper. Bring the sauce to a gentle simmer and cook until it thickens slightly, around 5-7 minutes.
- Finish the sauce: Stir in heavy cream and sour cream until smooth. Adjust salt to taste. Return the cooked meatballs to the sauce and warm everything through for about 3-5 minutes, allowing the flavors to meld.
- Garnish and serve: Sprinkle with minced fresh parsley and serve the Swedish meatballs hot, optionally accompanied by cranberry sauce or lingonberry jam for an authentic touch.
Notes
- For a gluten-free version, substitute breadcrumbs and all-purpose flour with gluten-free alternatives or use cornstarch for thickening the sauce.
- Do not overmix the meatball ingredients to keep the meatballs tender and juicy.
- If the sauce is too thick, add a splash of broth or cream to loosen it.
- Lingonberry jam is traditional and adds a sweet contrast to the savory meatballs, but cranberry sauce is a good substitute.
- For richer flavor, use a mixture of ground beef and pork instead of chicken and chuck beef if preferred.
Keywords: Swedish meatballs, creamy meatballs, classic Swedish recipe, ground chicken meatballs, ground beef meatballs, savory meatballs, meatball sauce, sour cream sauce, lingonberry jam