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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
