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.
