Description
This classic Swedish Meatballs recipe features tender meatballs made from a blend of ground chicken and chuck, seasoned with warm spices and fresh parsley. They are baked to perfection and simmered in a rich, creamy sauce made with beef and chicken broth, sour cream, and a delightful blend of condiments. Perfectly served over egg noodles, mashed potatoes, or macaroni, and optionally paired with lingonberry jam for an authentic touch.
Ingredients
Scale
Breadcrumb Mixture
- 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
Meatballs
- 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, as needed (taste first)
- 1–2 tablespoons minced fresh parsley
To Serve
- Cranberry sauce or lingonberry jam (optional)
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 400°F. Cover two large baking sheets with foil and 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, ground black pepper, allspice, nutmeg, and minced fresh parsley. Mix well and let the mixture sit for at least 10 minutes to allow the milk to soak into the breadcrumbs.
- Sauté aromatics: Heat 1 tablespoon unsalted butter and 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional 30 seconds. Remove the skillet from heat and transfer the onion and garlic mixture into the breadcrumb mixture bowl.
- Mix and shape the meatballs: Add the ground chuck and ground chicken to the breadcrumb and aromatics mixture. Mix thoroughly with a wooden spoon until well combined. Shape the mixture into 1½-inch meatballs using your hands or a scoop, spacing them 1 inch apart on the prepared baking sheets.
- Bake the meatballs: Place the baking sheets in the preheated oven and cook the meatballs for 20 minutes, or until they are no longer pink in the center and cooked through.
- Prepare the sauce: While the meatballs bake, melt 6 tablespoons unsalted butter in a large skillet over medium heat. Whisk in â…“ cup all-purpose flour and cook over medium-low heat, stirring frequently, until the mixture darkens slightly and turns golden, about 3-5 minutes.
- Add liquids and seasonings: Gradually whisk in the low sodium beef broth and chicken broth, followed by 1 cup heavy cream and ¾ cup sour cream. Stir in 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, and ½ teaspoon freshly ground black pepper. Taste the sauce and add kosher salt if needed. Bring the sauce to a boil, then reduce heat to low, maintaining a gentle simmer.
- Simmer the meatballs in sauce: Transfer the baked meatballs into the skillet with the sauce. Gently stir to coat and simmer the meatballs in the sauce, stirring gently and often, until the gravy thickens to your liking, about 5-7 minutes. Stir in 1-2 tablespoons minced fresh parsley just before serving.
- Serve: Serve the Swedish meatballs hot over your choice of egg noodles, mashed potatoes, or macaroni. For an authentic touch, garnish with a teaspoon of cranberry sauce or lingonberry jam on the side.
Notes
- Letting the breadcrumb mixture sit allows the breadcrumbs to absorb the milk and cream, keeping the meatballs moist and tender.
- Using a combination of ground chicken and chuck provides both flavor and a tender texture.
- Sautéing the onions and garlic beforehand enhances their flavor and prevents rawness in the meatballs.
- If you prefer, meatballs can be pan-fried instead of baked, but baking results in less mess and even cooking.
- The sauce can be adjusted to taste—add more sour cream for tanginess or more beef broth for a thinner gravy.
- Lingonberry jam or cranberry sauce provides a sweet tartness that balances the richness of the meatballs and sauce.
- Leftover meatballs hold well in the fridge for 3-4 days and reheat beautifully in the sauce.
