Why You’ll Love This Recipe
Swedish meatballs offer a wonderful combination of savory flavors with a creamy texture from the gravy. The blend of beef and chicken creates juicy, flavorful meatballs, and the rich gravy, flavored with Worcestershire sauce and Dijon mustard, adds depth. This easy-to-make dish will quickly become a family favorite.
Ingredients
For the 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
For the 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
Optional Garnishes:
- Chopped fresh parsley
- Lingonberry jam or cranberry sauce
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Meatballs:
- In a large bowl, combine the ground beef, ground chicken, chopped onion, minced garlic, oregano, salt, pepper, egg, and breadcrumbs. Mix until just combined; avoid overmixing to keep the meatballs tender.
- Shape 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 help them hold their shape during cooking.
-
Cook the Meatballs:
- In a large skillet, heat the butter and olive oil over medium heat. Add the meatballs, working in batches if necessary to avoid overcrowding. Cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Transfer the cooked meatballs to a plate and set aside.
-
Prepare the Gravy:
- In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to form a roux.
- Slowly whisk in the beef broth, ensuring no lumps remain. Stir in the heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Bring to a simmer and cook until the gravy thickens, about 3-5 minutes.
-
Combine and Serve:
- Return the meatballs to the skillet, spooning the gravy over them. Simmer for an additional 5 minutes to heat the meatballs through and allow the flavors to meld.
- Garnish with chopped fresh parsley, if desired, and serve with lingonberry jam or cranberry sauce.
Servings and Timing
- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Meat Blend: For a richer flavor, consider using a combination of ground beef and ground turkey in equal parts.
- Spice Adjustment: Traditional recipes often include spices like allspice and nutmeg. If desired, add 1/2 teaspoon each of ground allspice and nutmeg to the meatball mixture.
- Dairy-Free Option: Use non-dairy milk and butter substitutes to make the dish dairy-free.
Storage/Reheating
- Storage: Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of beef broth or water if the gravy has thickened too much.
FAQs
1. Can I freeze Swedish meatballs?
Yes, you can freeze cooked meatballs in their gravy. Allow them to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
2. What can I serve with Swedish meatballs?
Traditional accompaniments include mashed potatoes, boiled potatoes, egg noodles, or rice. Pickled cucumbers and lingonberry jam are also customary sides.
3. Can I make the meatballs ahead of time?
Yes, you can prepare and cook the meatballs, then refrigerate them in their gravy. Reheat gently before serving.
4. Are Swedish meatballs spicy?
They are mildly spiced, with flavors from black pepper, and optionally, allspice and nutmeg. They are not considered spicy in terms of heat.
5. Can I use ground turkey instead of beef and chicken?
Yes, ground turkey can be substituted for beef and chicken, but the texture and flavor may differ slightly. Adding a bit more fat to the turkey will help keep the meatballs moist.
Conclusion
Swedish Meatballs are a comforting and flavorful dish that’s perfect for any occasion. The tender, juicy meatballs paired with the rich, creamy gravy create a satisfying meal that’s both hearty and indulgent. Whether served with mashed potatoes, noodles, or rice, this dish is sure to be a crowd-pleaser.
Print
Swedish Meatballs
- Total Time: 50 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Swedish Meatballs (Köttbullar) are a comforting, savory dish featuring tender meatballs in a rich, creamy gravy. Made with a blend of ground beef and chicken, this easy-to-make dish is perfect for a cozy meal. Serve with mashed potatoes, rice, or noodles, and a side of lingonberry jam for a traditional touch.
Ingredients
For the 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
For the 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
Optional Garnishes:
- 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 (avoid overmixing to keep the meatballs tender).
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a plate and refrigerate for at least 15 minutes.
-
Cook the Meatballs:
- In a large skillet, heat butter and olive oil over medium heat.
- Add the meatballs, working in batches if necessary to avoid overcrowding. Cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
- Transfer the cooked meatballs to a plate and set aside.
-
Prepare the Gravy:
- In the same skillet, melt butter over medium heat.
- Add flour and whisk constantly for about 1 minute to form a roux.
- Gradually whisk in the beef broth, ensuring there are no lumps. 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 and Serve:
- Return the meatballs to the skillet and spoon the gravy over them.
- Simmer for another 5 minutes to heat the meatballs through and let the flavors meld.
- Garnish with chopped fresh parsley, and serve with lingonberry jam or cranberry sauce.
Notes
- Spice Adjustment: If desired, add 1/2 teaspoon ground allspice and nutmeg for a more traditional Swedish flavor.
- Dairy-Free Option: Use dairy-free milk and butter substitutes to make this dish dairy-free.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet, Stovetop
- Cuisine: Swedish
