Description
Swedish meatballs are a comforting and savory dish featuring tender, flavorful meatballs served in a creamy, rich gravy. Traditionally enjoyed with mashed potatoes or lingonberry jam, this dish offers a perfect balance of savory and slightly sweet flavors. The combination of ground beef and chickencreates juicy meatballs, while the blend of allspice and nutmeg gives the dish its signature aroma and taste.
Ingredients
For the meatballs:
1 lb ground beef
1/2 lb ground chicken
1 small onion, finely chopped
1/2 cup breadcrumbs
1/4 cup whole milk
1 egg
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground allspice
1/2 tsp ground nutmeg
2 tbsp butter (for frying)
For the sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1/2 cup heavy cream
Salt and pepper to taste
Chopped parsley (optional, for garnish)
Instructions
Prepare the meatball mixture: In a large bowl, combine the ground beef, ground chicken, finely chopped onion, breadcrumbs, milk, egg, salt, pepper, allspice, and nutmeg. Mix until well combined.
Form the meatballs: With wet hands, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. Set aside.
Cook the meatballs: In a large skillet, heat 2 tablespoons of butter over medium heat. Working in batches, add the meatballs and cook until browned on all sides and cooked through, about 7-8 minutes per batch. Remove the cooked meatballs from the skillet and set aside.
Make the sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to create a roux.
Add the broth: Gradually whisk in the beef broth, making sure to remove any lumps. Bring the mixture to a simmer, then stir in the heavy cream. Continue to cook until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
Combine: Return the meatballs to the skillet, stirring gently to coat them in the sauce. Simmer for another 5 minutes to allow the meatballs to absorb the flavors of the sauce.
Serve: Garnish with chopped parsley (optional) and serve with mashed potatoes, rice, or lingonberry jam for an authentic touch.
Notes
If you prefer a lighter version of the sauce, you can substitute the heavy cream with half-and-half or milk. You can also make the meatballs ahead of time and freeze them for later use. Just cook them through and store them in an airtight container or freezer bag until ready to be reheated in the sauce.