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Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe

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★★★★★

4.5 from 141 reviews

Classic Swedish Meatballs feature tender meatballs made from a blend of ground meats, seasoned with warm spices and fresh parsley, baked to perfection, and served in a rich, creamy gravy. This comforting dish combines traditional flavors with a delicate balance of sour and savory, perfect over egg noodles, mashed potatoes, or macaroni, often accompanied by sweet lingonberry or cranberry sauce.

Ingredients

Scale

Meatballs

  • 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

Sauce

  • 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
  • Cranberry sauce or lingonberry jam, for serving (optional)

Instructions

  1. Preheat Oven: Set your oven to 400°F. Prepare two large baking sheets by covering them with foil and spraying the foil with nonstick spray; set aside.
  2. Combine Moist Ingredients: In a large bowl, mix the breadcrumbs, milk, heavy cream, egg, kosher salt, black pepper, allspice, nutmeg, and minced fresh parsley. Let this mixture rest for at least 10 minutes to allow the breadcrumbs to soak up the liquids.
  3. Sauté Aromatics: Heat butter and vegetable oil in a medium skillet over medium heat. Add minced onion and cook until translucent, about 3-4 minutes. Add minced garlic and sauté for an additional 30 seconds, then transfer this fragrant mixture into the breadcrumb bowl.
  4. Add Meat and Mix: To the breadcrumb mixture, add ground chuck and ground chicken. Combine thoroughly with a wooden spoon until evenly mixed.
  5. Form Meatballs: Shape the mixture into 1½-inch balls using your hands or a scoop. Arrange the meatballs on the prepared baking sheets, spacing them about 1 inch apart.
  6. Bake Meatballs: Place the trays in the oven and bake for approximately 20 minutes, or until meatballs are no longer pink inside and fully cooked through.
  7. Make the Sauce Base: While the meatballs bake, melt 6 tablespoons of butter in a large skillet over medium-low heat. Whisk in the flour and cook, stirring frequently, until the mixture takes on a slightly darker, golden hue, about 3-5 minutes.
  8. Add Liquids and Seasonings: Gradually whisk in beef broth, chicken broth, heavy cream, sour cream, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, sugar, and freshly ground black pepper. Taste the sauce and add kosher salt as needed.
  9. Simmer with Meatballs: Bring the sauce to a boil over medium heat, then reduce heat to low and gently add the baked meatballs into the sauce. Simmer with gentle stirring until the gravy thickens and coats the meatballs evenly, about 5-7 minutes.
  10. Finish and Serve: Stir in chopped fresh parsley for brightness. Serve the Swedish meatballs hot over egg noodles, mashed potatoes, or macaroni. Optionally, accompany with a spoonful of cranberry sauce or lingonberry jam on the side for an authentic touch.

Notes

  • You can vary the ground meat blend as desired—chicken, turkey, beef, pork, or a combination work well.
  • Allowing breadcrumbs to soak is critical for tender meatballs.
  • Baking the meatballs instead of frying makes the recipe less greasy and easier to prepare.
  • The sauce base with a roux (butter and flour) ensures a smooth, thick gravy.
  • Let the sauce simmer gently to avoid curdling the sour cream.
  • Serve with traditional Swedish sides like egg noodles or potatoes and lingonberry jam for authenticity.
  • Leftover meatballs and sauce keep well refrigerated for up to 3 days and freeze well for up to 2 months.

Keywords: Swedish meatballs, meatballs recipe, creamy meatball gravy, baked meatballs, Swedish cuisine, homemade meatballs, Scandinavian recipes, lingonberry sauce, meatballs in cream sauce

Find it online: https://kitchenbyclara.com/swedish-meatballs-with-creamy-gravy-and-lingonberry-jam-recipe/