Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe

There is nothing quite as comforting and soul-satisfying as classic Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe. This dish unites tender, spiced meatballs baked to perfection, lovingly coated in a luscious gravy that’s rich with savory goodness, all brightened wonderfully by a dollop of tangy lingonberry jam. It’s a true celebration of flavors that melt in your mouth and bring warmth to any table, making it an all-time favorite to share with friends and family.

Ingredients You’ll Need

Getting ready to whip up this Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe is a breeze because it calls for simple, everyday ingredients that each have their own special role. From hearty ground meats to aromatic spices and creamy elements, each item adds depth, texture, and that unmistakable homestyle charm.

• ⅓ cup breadcrumbs: Helps bind the meatballs and keeps them tender inside.
• ½ cup milk: Moisturizes the breadcrumbs for a soft, airy meatball texture.
• 2 tablespoons heavy cream: Adds richness and a subtle silkiness to the mixture.
• 1 large egg: Acts as a natural binder holding everything together.
• ½ teaspoon kosher salt: Enhances all the flavors beautifully.
• ¼ teaspoon ground black pepper: Gives a gentle familiar heat.
• ¼ teaspoon ground allspice: Offers a warm, cozy spice note that’s classic in Swedish meatballs.
• ¼ teaspoon ground nutmeg: Adds a subtle sweetness and earthiness.
• 1 tablespoon minced fresh parsley: Freshens the mix with green, herbal brightness.
• 1 tablespoon unsalted butter (⅛ stick): For sautéing aromatics, lending a rich base flavor.
• 1 tablespoon vegetable oil: Prevents sticking and aids browning.
• ½ yellow onion, minced: Provides sweetness and depth when sautéed.
• 1 clove garlic, minced: Infuses a pungent, savory aroma.
• 1 pound ground chicken: Keeps the meatballs light and tender.
• 1½ pounds ground chuck: Adds juiciness and beefy richness.
• 6 tablespoons unsalted butter (¾ stick): For the luscious and silky creamy gravy.
• ⅓ cup all-purpose flour: Thickens the gravy to the perfect consistency.
• 14.5 ounces low sodium beef broth (1 can): Provides savory depth for the sauce.
• 14.5 ounces low-sodium chicken broth (1 can): Balances richness with light umami flavor.
• 1 cup heavy cream: Gives the gravy its velvety texture.
• ¾ cup sour cream: Adds tang and creaminess to the sauce.
• 1 teaspoon Beef Instant Bouillon Granules: Concentrates the beef flavor beautifully.
• 1 tablespoon low-sodium soy sauce: Boosts umami and seasoning depth.
• 1 teaspoon Dijon mustard: Lends a subtle, sharp undertone.
• 1 teaspoon Worcestershire sauce: Enhances complexity in the flavor profile.
• 1 teaspoon apple cider vinegar: Brings brightness and balances richness.
• 1 tablespoon granulated sugar: Softens acidity and rounds out the flavors.
• ½ teaspoon freshly ground black pepper: Adds a fresh kick to taste.
• Kosher salt, as needed: To finish seasoning perfectly as you taste.
• 1–2 tablespoons minced fresh parsley: Sprinkle for a fresh and colorful finish.
• Cranberry sauce or lingonberry jam: Essential for that authentic touch of sweet-tart contrast.

How to Make Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe

Step 1: Preheat and Prepare

Begin by preheating your oven to 400°F. Line two large baking sheets with foil and lightly spray with nonstick cooking spray to ensure your meatballs don’t stick and cook evenly. This simple prep sets you up for success from the very start.

Step 2: Create the Breadcrumb Mixture

In a spacious bowl, combine your breadcrumbs, milk, heavy cream, egg, kosher salt, black pepper, allspice, nutmeg, and minced parsley. Stir it well, then let the mixture rest for at least 10 minutes. This soaking step is crucial because it softens the breadcrumbs, creating tender meatballs with just the right bite.

Step 3: Sauté Aromatics

Heat your tablespoon of butter and vegetable oil in a skillet over medium heat. Add the minced onion first and cook until it’s translucent and sweet, then toss in the garlic, cooking just 30 seconds more to release its fragrant punch without burning. Transfer these perfectly browned aromatics into the breadcrumb mixture for a flavor boost that is subtle but unforgettable.

Step 4: Mix and Shape the Meatballs

Now, add both ground chuck and ground chicken to your breadcrumb mixture. Use a sturdy wooden spoon or clean hands to gently combine everything without overworking the meat – this prevents tough meatballs. Shape the mixture into 1½-inch balls or use a scoop for uniform sizes. Arrange them on your prepared baking sheets, spacing them about an inch apart so they cook evenly.

Step 5: Bake the Meatballs

Pop your trays into the preheated oven and bake for about 20 minutes, or until the meatballs are cooked through and no longer pink in the center. This oven method keeps them juicy and lets you multitask with the creamy gravy preparation.

Step 6: Prepare the Creamy Gravy

As your meatballs bake, melt six tablespoons of unsalted butter in a large skillet over medium heat. Whisk in the all-purpose flour and cook over medium-low heat, stirring frequently until the roux turns a light golden brown – this toasty base is key for rich, smooth gravy.

Step 7: Add Liquids and Seasonings

Gradually whisk in beef broth, chicken broth, heavy cream, sour cream, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, sugar, and freshly ground black pepper. Bring this luscious sauce to a gentle boil, then simmer on low for a few moments to meld the flavors together. Taste and adjust salt as needed to perfectly balance the savory and tangy notes.

Step 8: Simmer Meatballs in Sauce

Carefully add the baked meatballs to your skillet with the creamy gravy. Let them simmer together over low heat, stirring gently and often, until the gravy thickens and coats the meatballs beautifully. Finish by folding in fresh minced parsley for a bright, herbaceous lift.

How to Serve Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe

Garnishes

Nothing lifts this classic dish like a spoonful of lingonberry jam or cranberry sauce on the side. The sweet and slightly tart contrast is essential, cutting through the richness of the gravy and adding that signature pop of flavor that your palate will adore.

Side Dishes

Swedish meatballs practically beg to be served over cozy, comforting beds of soft egg noodles, creamy mashed potatoes, or buttery macaroni. These sides soak up every luscious drop of gravy and make the meal extra cuddly and satisfying.

Creative Ways to Present

For a fun twist, try stacking meatballs on miniature skewers with a small dollop of lingonberry jam on top for an elegant appetizer. Or make a buffet spread where guests can pile their favorite sides and sauces on their plates for a personalized touch. This Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe is flexible for any occasion and wonderfully inviting.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, any leftover meatballs and gravy can be stored in an airtight container in the refrigerator for up to 3 days. Keeping everything together ensures that the meatballs continue soaking in those beautiful flavors.

Freezing

To freeze, cool the meatballs completely and arrange them in a single layer on a baking sheet to freeze individually. Once firm, transfer them to freezer-safe bags or containers. The gravy freezes well separately or together with the meatballs and keeps for up to 3 months.

Reheating

Reheat gently over medium-low heat on the stovetop, stirring occasionally until warmed through. If the gravy thickened too much, add a splash of broth or cream to loosen it. Avoid microwaving for best texture and flavor retention.

FAQs

Can I use only one type of meat for these meatballs?

Absolutely! While the recipe uses a combination of ground chicken and chuck for balance, you can use just beef, pork, or chicken if you prefer. Each will give a slightly different texture and flavor but will still be delicious.

Is lingonberry jam necessary for this recipe?

Lingonberry jam is traditional and adds a unique tartness that complements the creamy gravy perfectly, but if you can’t find it, cranberry sauce or even a tangy berry jam works as a delicious substitute.

Can I make the Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free flour blend and use gluten-free breadcrumbs. Be sure to check all other ingredients like soy sauce for gluten content as well.

How do I know when the meatballs are cooked through?

Cooking them in the oven for about 20 minutes ensures they are fully cooked. You can also cut one open to check that the center is no longer pink and juices run clear.

Can I prepare the sauce ahead of time?

You can prepare the creamy gravy up to a day in advance and refrigerate it. Gently reheat and stir before adding the freshly cooked meatballs for serving.

Final Thoughts

This Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe is a timeless dish that radiates warmth and hospitality. It’s a fantastic way to bring joy into your kitchen with its blend of comfort and elegance. I can’t wait for you to try it and share the magic of tender meatballs swimming in rich, creamy gravy, paired with that irresistible hint of tart lingonberry jam. Happy cooking and even happier eating!

Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe

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4.1 from 39 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

A classic Swedish Meatballs recipe featuring tender chicken and beef meatballs baked to perfection, then simmered in a creamy, flavorful sauce with hints of allspice and nutmeg. Served traditionally with egg noodles or mashed potatoes and a side of lingonberry jam or cranberry sauce, this dish is perfect for a comforting meal that’s both rich and satisfying.

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Ingredients

Scale 1x2x3x

Meatball Mixture

• 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 (¾ stick)
• ⅓ 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, as needed (to taste)
• 1–2 tablespoons minced fresh parsley

To Serve

• Cranberry sauce or lingonberry jam
• Egg noodles, mashed potatoes, or macaroni

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Instructions

1. Preheat oven and prepare baking sheets: Preheat your oven to 400°F (200°C). Line two large baking sheets with foil and lightly spray the foil with nonstick spray. Set these aside for later use.
2. Create the breadcrumb mixture: In a large bowl, combine the breadcrumbs, milk, heavy cream, egg, kosher salt, black pepper, ground allspice, ground nutmeg, and fresh parsley. Stir well and let the mixture sit for at least 10 minutes to allow the milk to soak into the breadcrumbs.
3. Sauté aromatics: Heat the tablespoon of unsalted butter and vegetable oil in a medium skillet over medium heat. Add the minced onion and cook until translucent, about 3-5 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant. Remove from heat and transfer the onion and garlic mixture into the breadcrumb mixture.
4. Mix and shape the meatballs: Add the ground chicken and ground chuck to the breadcrumb mixture. Mix thoroughly using a wooden spoon or your hands until well combined. Shape the mixture into 1½-inch meatballs (about the size of a golf ball) or use a 1½-inch scoop. Place them on the prepared baking sheets, spacing the meatballs about 1 inch apart.
5. Bake the meatballs: Transfer the baking sheets to the preheated oven and bake the meatballs for 20 minutes or until cooked through and no longer pink in the center.
6. Prepare the sauce: While the meatballs bake, melt the 6 tablespoons of unsalted butter in a large skillet over medium heat. Whisk in the all-purpose flour and cook over medium-low heat, whisking frequently, until the mixture slightly darkens in color—this should take a few minutes and develops the roux base.
7. Add liquids and seasonings: Gradually whisk in the low sodium beef broth, low sodium chicken broth, heavy cream, sour cream, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, granulated sugar, and freshly ground black pepper. Stir well to combine. Taste the sauce and adjust with kosher salt if needed. Bring the sauce to a gentle boil, then reduce heat to low to maintain a simmer.
8. Simmer the meatballs in sauce: Once the meatballs are done baking, carefully add them to the simmering sauce in the skillet. Stir gently and frequently to coat the meatballs and allow the sauce to thicken around them. Add the minced fresh parsley and gently stir to combine. Simmer for several minutes until the sauce reaches your desired thickness.
9. Serve: Serve the Swedish meatballs over egg noodles, mashed potatoes, or macaroni for a traditional experience. Optionally, garnish each serving with a teaspoon of cranberry sauce or lingonberry jam on the side for a classic sweet contrast.

Notes

• To make shaping the meatballs easier, keep your hands slightly wet or lightly oiled.
• You can substitute ground beef for the ground chuck if preferred, but the mix of chicken and beef offers a balanced flavor and texture.
• For a gluten-free version, replace the breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour for the sauce roux.
• Lingonberry jam or cranberry sauce adds a traditional Scandinavian touch that balances the savory flavors with sweetness.
• Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to prevent the sauce from separating.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Swedish