Description
This classic Swedish Meatballs recipe features tender meatballs made from a blend of ground beef and ground chicken, seasoned with onion, garlic, and oregano. They are pan-fried to a golden brown and simmered in a rich, creamy gravy made with butter, flour, beef broth, cream, Worcestershire sauce, and Dijon mustard. Traditionally served with lingonberry jam or cranberry sauce and garnished with fresh parsley, these meatballs deliver a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
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
- 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 Garnish and 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 gently until just combined to keep the meatballs tender.
- Shape and Chill: Form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a plate and refrigerate for at least 15 minutes to firm up.
- Cook the Meatballs: Heat butter and olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding, cooking and 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. Whisk in the flour constantly for about 1 minute to form a smooth roux.
- Add Liquids: Gradually whisk in beef broth, making sure no lumps form. Stir in heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper.
- Simmer the Gravy: Bring the mixture to a gentle simmer and cook until thickened, about 3-5 minutes.
- Combine Meatballs and Gravy: Return the meatballs to the skillet, spoon the gravy over them, and simmer for another 5 minutes to heat through and blend the flavors.
- Garnish and Serve: Sprinkle with chopped fresh parsley and serve alongside lingonberry jam or cranberry sauce for a traditional Swedish touch.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender.
- Chilling the meatballs before cooking helps them hold their shape.
- Cook meatballs in batches to avoid overcrowding the pan, ensuring even browning.
- Use a whisk when making the roux to prevent lumps in the gravy.
- Lingonberry jam or cranberry sauce adds a sweet and tangy contrast typical in Swedish cuisine.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the gravy will be less rich.
