If you have ever dreamed of a comforting dish that feels like a warm hug in every bite, then you are in for a real treat with this Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe. This classic recipe brings together tender, perfectly seasoned meatballs nestled in a luscious, velvety gravy with the sweet-tart contrast of lingonberry jam that brightens every mouthful. It’s a beautiful balance of flavors and textures that keeps you coming back for more, perfect for sharing with family or impressing guests with something truly special.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients, each playing a vital role in creating those iconic flavors and textures. From the savory ground meats to the aromatic herbs and rich dairy components, everything works together to make a dish that’s both rustic and luxurious.
- 1 pound ground beef: Provides hearty flavor and juiciness to the meatballs.
- 1 pound ground chicken: Adds a lightness and tenderness, balancing the beef perfectly.
- 1 small onion, finely chopped: Brings sweetness and moisture to the mixture.
- 2 cloves garlic, minced: Gives a subtle pungent depth without overpowering the dish.
- 1 teaspoon dried oregano: Adds an earthy herbal note characteristic of traditional Swedish seasoning.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.
- 1 large egg: Acts as a binder to keep the meatballs tender and intact.
- 1/2 cup breadcrumbs: Keeps the texture soft and helps absorb juices.
- 2 tablespoons butter: For cooking and adding richness.
- 1 tablespoon olive oil: Helps brown the meatballs beautifully without burning.
- 2 tablespoons all-purpose flour: Base for the creamy gravy’s roux.
- 1 cup beef broth: Provides savory depth and a hearty body to the gravy.
- 1/2 cup heavy cream: Creates the signature silky, creamy texture of the sauce.
- 1 tablespoon Worcestershire sauce: Adds subtle umami complexity to the gravy.
- 1 tablespoon Dijon mustard: Gives a gentle tang and brightness.
- Chopped fresh parsley: For a fresh, colorful garnish.
- Lingonberry jam or cranberry sauce: The perfect sweet-tart complement that makes this recipe sing.
How to Make Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the ground beef and chicken with finely chopped onion, garlic, oregano, salt, pepper, egg, and breadcrumbs in a large bowl. Mix everything gently just until combined; overmixing can make the meatballs tough instead of tender. This step sets the foundation for those melt-in-your-mouth appetizers or dinner stars.
Step 2: Shape and Chill the Meatballs
Form the mixture into meatballs about 1 to 1.5 inches in diameter—think of them as perfectly bite-sized. Placing them on a plate to chill for at least 15 minutes helps firm up the shape, making them easier to cook evenly and develop that beautiful crust.
Step 3: Brown the Meatballs
Heat the butter and olive oil in a large skillet over medium heat. Add the meatballs carefully, avoiding overcrowding the pan. Cook in batches if necessary. Turning them occasionally, brown the meatballs until they are golden on all sides and cooked through, roughly 8 to 10 minutes. This browning imparts a wonderful caramelized flavor and texture that’s critical to a great dish.
Step 4: Prepare the Creamy Gravy
Once the meatballs are done, remove them and set aside. In the same skillet, melt additional butter and whisk in the flour to make a roux, cooking it for about one minute until it becomes fragrant and slightly golden. Slowly whisk in the beef broth to avoid lumps, then stir in the heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Let it simmer gently until the gravy thickens and becomes silky smooth, about 3 to 5 minutes.
Step 5: Combine Meatballs and Gravy
Return the cooked meatballs to the skillet, spooning the luscious creamy gravy over them. Allow them to simmer together for another five minutes so the meatballs soak in the rich flavors while keeping their juicy tenderness. This final step transforms simple ingredients into a heavenly comfort meal.
How to Serve Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe
Garnishes
Don’t forget to sprinkle a generous amount of freshly chopped parsley on top of the meatballs before serving. Not only does it add a burst of color, but it also gives a fresh, mildly peppery contrast that lifts the richness of the dish beautifully. And of course, a dollop of lingonberry jam or cranberry sauce on the side is quintessential—its bright, sweet-tart punch is what makes this Swedish classic truly unforgettable.
Side Dishes
Traditionally, these meatballs are served with creamy mashed potatoes that soak up every drop of the gravy, creating a comforting combination. Other fantastic choices include buttered egg noodles, steamed green beans, or roasted root vegetables, each bringing balance and texture to the plate. The goal is to complement the meatballs without overpowering their delicate flavors.
Creative Ways to Present
If you want to take the presentation up a notch for guests or family dinners, try serving the meatballs in mini cast-iron skillets or rustic stoneware bowls, keeping the gravy warm and inviting. You could also serve the meatballs atop toasted rye bread slices as an open-faced appetizer, garnished with lingonberry jam for a Scandinavian flair that’s as charming as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish meatballs with creamy gravy store wonderfully in an airtight container in the refrigerator for up to 3 days. Make sure the gravy covers the meatballs well to keep them moist and flavorful. This makes for a quick, indulgent meal the next day without losing any of the original magic.
Freezing
To keep these delights longer, freeze the cooked meatballs and gravy separately for best results. Place the meatballs on a lined baking sheet to freeze individually before transferring them to freezer bags or containers. The gravy can be frozen in a separate container. Both can be stored for up to 3 months, making it a fantastic make-ahead option for busy days.
Reheating
Reheat the meatballs gently in a covered skillet over low heat to avoid drying them out. Add the frozen or thawed gravy and warm them together slowly, stirring occasionally until heated through. This method preserves the juicy texture and creamy consistency as if freshly made.
FAQs
Can I use all beef instead of a mix of beef and chicken?
Absolutely, using all ground beef will give a richer flavor and a firmer texture, but the traditional mix with chicken keeps the meatballs lighter and more tender. Feel free to adjust based on your preference or what you have on hand.
What can I substitute for lingonberry jam if I can’t find it?
Cranberry sauce or even raspberry preserves work beautifully as substitutes. They provide the essential sweet-tart contrast that balances the rich gravy and meatballs, so your dish will still have that authentic Scandinavian flair.
Is this recipe suitable for making ahead for a party?
Yes! You can prepare the meatballs and gravy ahead of time, refrigerate or freeze them, and then warm gently before your event. This makes entertaining stress-free while still serving up a crowd-pleaser.
Can I make the meatballs gluten-free?
Definitely. Substitute the breadcrumbs with gluten-free breadcrumbs or crush gluten-free crackers to keep the texture similar. Just ensure your flour for the gravy is also gluten-free or use a cornstarch slurry to thicken instead.
What wine pairs well with this Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe?
A light to medium-bodied red wine like a Pinot Noir pairs beautifully. Its bright acidity complements the creamy gravy and lingonberry tang without overpowering the delicate flavors of the meatballs.
Final Thoughts
This Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe is one of those dishes that feels like coming home. It’s comforting, filling, and genuinely timeless. Whether you’re feeding a family or looking to impress guests with a cozy, elegant meal, these meatballs are guaranteed to win hearts. Dive in, savor every bite, and keep this Scandinavian classic close to your recipe collection—you’ll be making it again and again!
Print
Swedish Meatballs with Creamy Gravy and Lingonberry Jam Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
Description
Traditional Swedish Meatballs feature tender meatballs made from a mixture of ground beef and chicken, seasoned with aromatic herbs and spices, served in a rich and creamy gravy. This comforting dish is perfect for a cozy dinner and is traditionally paired with lingonberry jam or cranberry sauce for a delightful contrast of flavors.
Ingredients
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 ground beef, ground chicken, chopped onion, minced garlic, oregano, salt, pepper, egg, and breadcrumbs. Mix until just combined, taking care not to overmix to keep the meatballs tender.
- Shape and Chill: Form the mixture into meatballs about 1 to 1.5 inches in diameter. Place on a plate and refrigerate for at least 15 minutes to help them hold their shape during cooking.
- Cook the Meatballs: Heat butter and olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding. Cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
- Set Meatballs Aside: Transfer cooked meatballs to a plate and set aside while preparing the gravy.
- Make the Gravy Roux: In the same skillet, melt butter over medium heat. Add flour and whisk constantly for about 1 minute to form a smooth roux.
- Add Liquids and Seasonings: Gradually whisk in the beef broth, making sure no lumps remain. Stir in heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Bring to a simmer and cook until the gravy thickens, about 3-5 minutes.
- Combine Meatballs and Gravy: Return the meatballs to the skillet, spoon the gravy over them, and simmer gently for another 5 minutes to heat through and meld the flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley over the meatballs. Serve hot with lingonberry jam or cranberry sauce on the side for a traditional touch.
Notes
- Refrigerating the meatballs before cooking helps them hold their shape and results in a better texture.
- Cooking meatballs in batches prevents overcrowding, ensuring they brown evenly.
- Use fresh herbs if available, for a brighter flavor profile.
- Lingonberry jam or cranberry sauce adds a sweet and tart contrast to the savory meatballs.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Serve with mashed potatoes or buttered noodles for a complete traditional meal.
