Name: Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Swedish
Ingredients: ⅓ cup breadcrumbs; ½ cup milk; 2 tbsp heavy cream; 1 large egg; ½ tsp kosher salt; ¼ tsp ground black pepper; ¼ tsp ground allspice; ¼ tsp ground nutmeg; 1 tbsp minced fresh parsley; 1 tbsp unsalted butter (⅛ stick); 1 tbsp vegetable oil; ½ yellow onion, minced; 1 clove garlic, minced; 1 lb ground chicken (or any mix of chicken, turkey, beef, and pork); 1½ lbs ground chuck; 6 tbsp unsalted butter (¾ stick); ⅓ cup all-purpose flour; 14.5 oz low sodium beef broth (1 can); 14.5 oz low sodium chicken broth (1 can); 1 cup heavy cream; ¾ cup sour cream; 1 tsp beef instant bouillon granules; 1 tbsp low-sodium soy sauce; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp apple cider vinegar; 1 tbsp granulated sugar; ½ tsp freshly ground black pepper; Kosher salt, to taste; 1-2 tbsp minced fresh parsley

Introduction

Swedish meatballs are a comforting classic with tender, flavorful meatballs served in a rich and creamy gravy. This recipe combines ground beef and chicken with warm spices for a dish that feels like a warm hug on a plate. Perfect over noodles, mashed potatoes, or enjoyed with a dollop of lingonberry jam.

A close-up view of a black skillet filled with creamy white sauce that covers small browned meatballs spread evenly across the surface. The sauce is thick and smooth, with a slight sheen from the light, and is garnished with small green parsley leaves scattered on top along with some black pepper specks. A silver spoon is partially dipped on the right side of the skillet, resting in the sauce. The skillet is placed on a white marbled surface, and the bottom right corner shows a partial view of a white bowl holding yellow pasta noodles with some sauce and parsley visible on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup breadcrumbs

½ cup milk

2 tbsp heavy cream

1 large egg

½ tsp kosher salt

¼ tsp ground black pepper

¼ tsp ground allspice

¼ tsp ground nutmeg

1 tbsp minced fresh parsley

1 tbsp unsalted butter (⅛ stick)

1 tbsp vegetable oil

½ yellow onion, minced

1 clove garlic, minced

1 lb. ground chicken (or combination of chicken, turkey, beef, and pork)

1½ lbs. ground chuck

6 tbsp unsalted butter (¾ stick)

⅓ cup all-purpose flour

14.5 oz. low-sodium beef broth (1 can)

14.5 oz. low-sodium chicken broth (1 can)

1 cup heavy cream

¾ cup sour cream

1 tsp beef instant bouillon granules

1 tbsp low-sodium soy sauce

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp apple cider vinegar

1 tbsp granulated sugar

½ tsp freshly ground black pepper

Kosher salt, as needed

1-2 tbsp minced fresh parsley

Cranberry sauce or lingonberry jam (optional)

Instructions

Step 1: Preheat your oven to 400°F. Line two large baking sheets with foil and spray the foil with nonstick spray; set aside.

Step 2: In a large bowl, combine the breadcrumbs, milk, heavy cream, egg, salt, black pepper, allspice, nutmeg, and parsley. Let this sit for at least 10 minutes so the milk soaks into the breadcrumbs.

Step 3: Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a medium skillet over medium heat. Sauté the minced onion until translucent, then add the minced garlic and cook for 30 seconds. Transfer this mixture to the breadcrumb bowl.

Step 4: Add the ground chuck and ground chicken to the bowl with the breadcrumb mixture. Mix thoroughly with a wooden spoon until combined.

Step 5: Shape the mixture into 1½-inch meatballs (about the size of a 1½-inch scoop) and place them on the prepared baking sheets, spacing about 1 inch apart.

Step 6: Bake the meatballs for 20 minutes, or until cooked through and no longer pink inside.

Step 7: While the meatballs bake, make the sauce. Melt 6 tablespoons butter in a large skillet over medium heat.

Step 8: Whisk in the flour and cook over medium-low heat, stirring often, until the mixture darkens slightly.

Step 9: Gradually whisk in the beef broth, chicken broth, heavy cream, sour cream, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, sugar, and black pepper. Taste the sauce and add kosher salt as needed.

Step 10: Bring the sauce to a boil, then reduce heat to low. Add the cooked meatballs to the sauce and simmer gently, stirring often, until the gravy thickens.

Step 11: Stir in the chopped parsley just before serving.

Step 12: Serve the meatballs with the creamy sauce over egg noodles, mashed potatoes, or macaroni. For an authentic touch, offer cranberry sauce or lingonberry jam on the side.

Tips & Variations

Use a mix of ground meats—like beef, pork, and chicken—for a richer flavor and texture.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.

Letting the breadcrumb mixture sit allows the meatballs to be tender and moist.

Sauté the onions and garlic gently; don’t let them brown to keep the sauce light and smooth.

Serve with lingonberry jam or cranberry sauce for a sweet and tangy contrast.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce thickens too much. You can also freeze the meatballs without sauce for up to 3 months; thaw overnight in the fridge before reheating with fresh sauce.

FAQs

Can I use only one type of meat for the meatballs?

Yes, you can use all beef, all chicken, or any other ground meat you prefer. Mixing meats adds complexity in flavor and texture, but a single meat works fine as well.

What can I substitute for sour cream in the sauce?

If you don’t have sour cream, Greek yogurt is a good substitute. Add it at the end of cooking and stir gently to avoid curdling. You can also use crème fraîche or omit it entirely, though the sauce will be less tangy.