Description
Classic Swedish Meatballs featuring a blend of ground chicken and chuck, seasoned with aromatic spices and fresh parsley, baked to perfection and served in a creamy, savory gravy. This comforting dish is traditionally paired with egg noodles, mashed potatoes, or macaroni and can be complemented with a touch of cranberry sauce or lingonberry jam for a sweet contrast.
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
Meatball Base
- 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
Gravy 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
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 400°F. Line two large baking sheets with foil and spray the foil with nonstick spray to prevent sticking. Set them aside until ready to 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. Let this mixture rest for at least 10 minutes to allow the milk to fully soak into the breadcrumbs, ensuring moist meatballs.
- Sauté aromatics: In a medium skillet, heat 1 tablespoon unsalted butter and 1 tablespoon vegetable oil over medium heat. Add the minced yellow onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional 30 seconds to release its aroma. 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 until fully combined. Shape the mixture into 1½-inch diameter meatballs using hands or a scoop, and place them spaced 1 inch apart on the prepared baking sheets.
- Bake the meatballs: Place the baking sheets in the preheated oven and bake the meatballs for 20 minutes or until they are no longer pink in the center and an internal temperature of 160°F is reached.
- Prepare the sauce: While the meatballs bake, melt 6 tablespoons unsalted butter in a large skillet over medium heat. Whisk in the â…“ cup all-purpose flour and cook over medium-low heat, whisking often, until the mixture darkens slightly and forms a roux, about 3-5 minutes.
- Add liquids and seasonings: Gradually whisk in the beef broth, chicken broth, heavy cream, and sour cream. Stir in beef instant bouillon granules, low-sodium soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, granulated sugar, and freshly ground black pepper. Taste the sauce and adjust with kosher salt as needed. Increase the heat to bring the sauce to a gentle boil, then reduce to low heat to maintain a simmer.
- Simmer the meatballs in sauce: Transfer the baked meatballs into the skillet with the sauce. Simmer gently, stirring carefully to avoid breaking the meatballs, until the gravy thickens and coats the meatballs nicely, about 5-7 minutes. Stir in 1–2 tablespoons of minced fresh parsley before serving for freshness.
- Serve: Serve the Swedish meatballs hot over egg noodles, mashed potatoes, or macaroni. Optionally, add a small spoonful of cranberry sauce or lingonberry jam on the side for a traditional sweet-tart balance.
Notes
- Allowing the breadcrumb mixture to soak is key to tender meatballs.
- Using a mix of ground chicken and chuck adds flavor and keeps meatballs moist.
- Be careful not to overmix the meat to avoid dense meatballs.
- Ensure meatballs are spaced properly on the baking sheet for even cooking.
- Simmering meatballs in the sauce thickens the gravy and infuses flavors.
- Serving with lingonberry jam or cranberry sauce adds a pleasant contrast typical in Swedish cuisine.
