Description
This authentic Swedish Meatballs recipe features tender, flavorful meatballs served in a rich, creamy sauce. The traditional dish can be served over noodles or mashed potatoes for a comforting meal that’s perfect for any occasion.
Ingredients
Units
Scale
For the Meatballs
- 1/3 cup breadcrumbs
- 1/2 cup milk
- 2 tablespoons heavy cream
- 1 large egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 tablespoon minced fresh parsley
- 1 tablespoon unsalted butter (1/8 stick)
- 1 tablespoon vegetable oil
- 1/2 yellow onion, minced
- 1 clove garlic, minced
- 1 pound ground chicken
- 1 1/2 pounds ground chuck
For the Sauce
- 6 tablespoons unsalted butter (3/4 stick)
- 1/3 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
- 3/4 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
- 1/2 teaspoon freshly ground black pepper
- Kosher salt, as needed (taste first)
- 1–2 tablespoons minced fresh parsley
For Serving (Optional)
- Cranberry sauce or lingonberry jam
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 400°F. Cover two large baking sheets with foil and spray the foil with nonstick spray. Set aside.
- Create the breadcrumb mixture: In a large bowl, combine the breadcrumbs, milk, cream, egg, salt, pepper, allspice, nutmeg, and parsley. Let the mixture sit to allow the milk to soak into the breadcrumbs, at least 10 minutes.
- Sauté aromatics: Heat 1 tablespoon butter and 1 tablespoon oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent. Add the minced garlic and sauté for 30 seconds. Transfer the onion and garlic mixture to the breadcrumb mixture.
- Mix and shape the meatballs: Once the breadcrumb mixture is ready, add the ground chuck and chicken. Mix well using a wooden spoon. Roll into 1½-inch balls (or use a 1½-inch scoop) and place on the prepared sheet pans, spacing them 1 inch apart.
- Bake the meatballs: Cook the meatballs in the oven for 20 minutes, or until no longer pink in the center.
- Prepare the sauce: While the meatballs are cooking, melt the butter in a large skillet over medium heat. Add the flour and whisk well. Cook the mixture over medium-low heat until it darkens slightly, whisking often.
- Add liquids and seasonings: Add the beef broth, chicken broth, cream, sour cream, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, sugar, and black pepper to the skillet. Taste the sauce and season with salt if needed. Bring the mixture to a boil, then reduce the heat to low.
- Simmer the meatballs in sauce: Add the cooked meatballs to the sauce and simmer, stirring gently and often, until the gravy thickens. Add chopped parsley and stir gently.
- Serve: Serve the meatballs over egg noodles, mashed potatoes, or macaroni. Optionally, garnish with a teaspoon of cranberry sauce or lingonberry jam on the side.
Notes
- Yield: This recipe yields about 25 (1½-inch) meatballs, with a serving size of 3 meatballs.
- Optional thickener: Mix 1 tablespoon cornstarch with 2 tablespoons milk or cold water, then add to the sauce before adding the meatballs. Stir over low heat until the mixture thickens.
- Storage: Swedish meatballs can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 3 meatballs
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 110mg
