Description
Classic Swedish Meatballs featuring a flavorful blend of ground beef and chicken, simmered in a creamy, savory gravy made with beef broth, heavy cream, and aromatic seasonings. Served traditionally with lingonberry jam or cranberry sauce, these tender meatballs offer a comforting, authentic Nordic dining experience perfect for family meals.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 pound ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 large egg
- 1/2 cup breadcrumbs
Cooking Fat
- 2 tablespoons butter
- 1 tablespoon olive oil
Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Garnish and Serving
- Chopped fresh parsley
- Lingonberry jam or cranberry sauce
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, ground chicken, finely chopped onion, minced garlic, dried oregano, salt, pepper, large egg, and breadcrumbs. Mix gently until just combined to ensure tender meatballs.
- Shape and Chill: Form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a plate and refrigerate for at least 15 minutes to help them set.
- Heat Cooking Fat: In a large skillet, warm 2 tablespoons butter and 1 tablespoon olive oil over medium heat to prepare for cooking the meatballs.
- Cook the Meatballs: Add meatballs to the skillet in batches, making sure not to overcrowd. Sauté, turning occasionally, until golden brown on all sides and thoroughly cooked, about 8 to 10 minutes.
- Remove Meatballs: Transfer the cooked meatballs to a plate and set aside to rest.
- Start the Gravy: Using the same skillet, melt 2 tablespoons butter over medium heat for the gravy base.
- Make Roux: Whisk in 2 tablespoons all-purpose flour constantly for about 1 minute, creating a smooth roux to thicken the gravy.
- Add Liquids and Seasonings: Gradually whisk in 1 cup beef broth, ensuring no lumps, then stir in 1/2 cup heavy cream, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, and season with salt and pepper. Bring mixture to a simmer and cook until thickened, about 3 to 5 minutes.
- Combine Meatballs and Gravy: Return meatballs to the skillet, spoon gravy over them, and gently stir to coat.
- Simmer and Meld Flavors: Simmer everything together for an additional 5 minutes to heat through and let the flavors blend beautifully.
- Garnish and Serve: Sprinkle chopped fresh parsley on top and serve the Swedish meatballs with lingonberry jam or cranberry sauce for a traditional touch.
Notes
- Refrigerating meatballs before cooking helps them hold their shape and improves texture.
- Cooking in batches prevents overcrowding and ensures even browning.
- Adjust seasoning of gravy to taste before serving.
- Lingonberry jam or cranberry sauce adds a subtle sweetness that complements the savory meatballs.
- Serve with mashed potatoes or egg noodles for a complete meal.
