Description
This classic Swedish Meatballs recipe features tender meatballs made from a blend of ground beef and chicken, seasoned with aromatic herbs and spices, and simmered in a rich, creamy gravy. Served with a side of lingonberry jam or cranberry sauce, this comforting dish brings authentic Scandinavian flavors to your table and is perfect for a hearty family meal.
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
- 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
To Serve
- Chopped fresh parsley
- Lingonberry jam or cranberry sauce
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef, ground chicken, chopped onion, minced garlic, dried oregano, salt, pepper, egg, and breadcrumbs. Mix gently until just combined to keep the meatballs tender. Avoid overmixing.
- Shape and Chill: Form the mixture into meatballs about 1 to 1.5 inches in diameter. Arrange them on a plate and refrigerate for at least 15 minutes to help them hold their shape during cooking.
- Cook the Meatballs: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook them, turning occasionally, until they are browned on all sides and cooked through, about 8 to 10 minutes.
- Set Aside Cooked Meatballs: Transfer the browned meatballs to a plate and set aside while you prepare the gravy.
- Prepare the Gravy: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the flour and whisk constantly for about 1 minute to create a roux.
- Add Liquids and Seasonings: Gradually whisk in the beef broth, making sure there are no lumps. Stir in heavy cream, Worcestershire sauce, Dijon mustard, and season with salt and freshly ground black pepper.
- Simmer the Gravy: Bring the mixture to a gentle simmer and cook until the gravy thickens, about 3 to 5 minutes.
- Combine Meatballs with Gravy: Return the meatballs to the skillet, spoon the gravy over them, and simmer together for another 5 minutes to allow the flavors to meld and to heat the meatballs through.
- Garnish and Serve: Sprinkle with chopped fresh parsley and serve the Swedish meatballs hot, accompanied by lingonberry jam or cranberry sauce on the side for a traditional touch.
Notes
- For best results, avoid overmixing the meat mixture to keep the meatballs tender.
- Chilling the meatballs before cooking helps maintain their shape.
- If you want a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs and use gluten-free flour for the gravy.
- Lingonberry jam is traditional, but cranberry sauce makes a great alternative.
- Serve with mashed potatoes or egg noodles for a complete meal.
