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Swedish Meatballs with Creamy Sauce Recipe

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4.5 from 136 reviews

This Swedish Meatballs recipe combines ground chicken and chuck beef with a blend of warm spices, breadcrumbs, and cream to create tender, flavorful meatballs. They are pan-fried and then simmered in a rich, creamy sauce made from butter, flour, beef and chicken broths, sour cream, and a medley of seasonings. Perfectly complemented with fresh parsley and optional cranberry or lingonberry jam, this classic dish offers a comforting taste of Sweden, ideal for a family dinner or special occasion.

Ingredients

Scale

For the Meatballs

  • ⅓ 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
  • 1 tablespoon unsalted butter (⅛ stick)
  • 1 tablespoon vegetable oil
  • ½ yellow onion, minced
  • 1 clove garlic, minced
  • 1 pound ground chicken
  • 1½ pounds ground chuck

For the Sauce

  • 6 tablespoons unsalted butter
  • ⅓ cup all-purpose flour
  • 14.5 ounces low sodium beef broth
  • 14.5 ounces low-sodium chicken broth
  • 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, to taste
  • 1-2 tablespoons minced fresh parsley

For Serving (Optional)

  • Cranberry sauce or lingonberry jam

Instructions

  1. Prepare the Breadcrumb Mixture: In a small bowl, soak the breadcrumbs in the milk and heavy cream until fully absorbed, about 5 minutes. This mixture helps keep the meatballs tender and moist.
  2. Mix Meatball Ingredients: In a large mixing bowl, combine the soaked breadcrumbs, egg, kosher salt, black pepper, allspice, nutmeg, minced parsley, and the ground meats (chicken and ground chuck). Mix thoroughly but gently until all ingredients are evenly incorporated.
  3. Sauté Onion and Garlic: Heat the butter and vegetable oil in a skillet over medium heat. Add the minced yellow onion and cook until translucent and soft, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat and let cool slightly before adding to the meat mixture if mixing separately.
  4. Form Meatballs: Using your hands or a small scoop, shape the meat mixture into evenly sized meatballs, roughly 1 to 1.5 inches in diameter, ensuring uniform size for even cooking.
  5. Brown the Meatballs: In the same skillet, heat additional butter and oil if needed over medium heat. Brown the meatballs in batches, turning occasionally to get a golden crust on all sides. This should take about 5-7 minutes per batch. The meatballs do not need to be fully cooked through at this stage.
  6. Prepare the Sauce Base: Reduce the skillet heat to low and add the butter for the sauce. Once melted, whisk in the all-purpose flour and cook for 2-3 minutes to form a roux, stirring constantly to avoid burning. This thickens the sauce.
  7. Add Broths and Seasonings: Gradually whisk in the beef and chicken broths, making sure the mixture is smooth. Stir in heavy cream, sour cream, beef bouillon granules, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, granulated sugar, freshly ground black pepper, and salt to taste. Bring the sauce to a gentle simmer.
  8. Simmer the Meatballs in Sauce: Return the browned meatballs to the skillet with the sauce, spooning sauce over the top. Cover and let simmer gently on low heat for 15-20 minutes until the meatballs are cooked through and the sauce has thickened.
  9. Finish and Garnish: Taste the sauce and adjust seasoning as necessary. Stir in the minced fresh parsley to add brightness and freshness to the dish just before serving.
  10. Serve: Serve the Swedish meatballs hot, optionally accompanied by cranberry sauce or lingonberry jam for a traditional touch.

Notes

  • For a gluten-free option, replace the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch slurry.
  • Breadcrumb soaking is essential to keep the meatballs tender and prevent dryness.
  • Using a mix of ground chicken and chuck beef provides a balance of lightness and richness in flavor and texture.
  • If you prefer a thicker sauce, you can increase the flour in the roux slightly or simmer the sauce uncovered to reduce its volume.
  • Lingonberry jam is the traditional accompaniment for Swedish meatballs but cranberry sauce works as a convenient substitute.

Find it online: https://amandafood.com/swedish-meatballs-with-creamy-sauce-recipe/