Description
Delicious and creamy Swedish Meatballs made with a blend of ground chicken and chuck beef, simmered in a rich sour cream sauce, and served with a touch of tangy cranberry sauce. This comforting dish is perfect for a family meal and yields 8 servings.
Ingredients
Scale
Meatball Mixture
- â…“ cup breadcrumbs
- ½ cup milk
- 2 tbsp heavy cream
- 1 large egg
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tbsp minced fresh parsley
- 1 lb. ground chicken (or any combination of chicken, turkey, beef, and pork)
- 1½ lbs. ground chuck
For Cooking Meatballs
- 1 tbsp unsalted butter (â…› stick)
- 1 tbsp vegetable oil
- ½ yellow onion, minced
- 1 clove garlic, minced
Gravy/Sauce
- 6 tbsp unsalted butter (¾ stick)
- â…“ cup all-purpose flour
- 14.5 oz low sodium beef broth (1 can)
- 14.5 oz low-sodium chicken broth (1 can)
- 1 cup heavy cream
- ¾ cup sour cream
- 1 tsp beef instant bouillon granules (e.g. Wyler’s)
- 1 tbsp low-sodium soy sauce
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1 tbsp granulated sugar
- ½ tsp freshly ground black pepper
- Kosher salt, to taste
- 1-2 tbsp minced fresh parsley, for garnish
- Cranberry sauce or lingonberry jam, for serving
Instructions
- Prepare the Meatball Mixture: In a medium bowl, combine the breadcrumbs, milk, heavy cream, and egg. Let it sit for a few minutes until the breadcrumbs soak up the liquids. Add kosher salt, black pepper, allspice, nutmeg, minced parsley, ground chicken, and ground chuck. Mix well until all ingredients are combined evenly.
- Cook Aromatics: Heat 1 tbsp butter and 1 tbsp vegetable oil in a large skillet over medium heat. Add the minced onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Form and Brown Meatballs: Shape the meat mixture into small meatballs, about 1 to 1.5 inches in diameter. Add them to the skillet in batches, being careful not to overcrowd. Brown the meatballs on all sides, cooking roughly 5-7 minutes per batch. Remove browned meatballs and set aside.
- Make the Sauce Base: In the same skillet, melt 6 tbsp butter over medium heat. Whisk in â…“ cup flour and cook the roux for about 2-3 minutes until it turns golden and bubbly.
- Add Broth and Cream: Gradually whisk in the beef broth and chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken slightly, about 5 minutes. Stir in 1 cup heavy cream and ¾ cup sour cream until the sauce is smooth and creamy.
- Season the Sauce: Stir in the beef instant bouillon granules, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, granulated sugar, black pepper, and kosher salt to taste. Adjust seasoning as needed to balance sweetness, tanginess, and saltiness.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, spooning sauce over them. Cover and simmer on low heat for 10-15 minutes until the meatballs are cooked through and tender.
- Garnish and Serve: Sprinkle 1-2 tablespoons of minced fresh parsley over the meatballs. Serve hot with a side of cranberry sauce or lingonberry jam to add a touch of sweetness and tartness.
Notes
- Feel free to use any ground meat combination such as turkey, beef, pork, or chicken according to your preference.
- Make sure not to overcrowd the pan when browning meatballs to get an even crust.
- The cranberry or lingonberry sauce complements the creamy sauce with a slight tart flavor that balances the dish.
- To keep meatballs moist, avoid overmixing the meat mixture.
- If you want a thicker sauce, simmer it longer; if too thick, add a splash more broth or cream.
