Name: Swedish Meatballs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Swedish
Ingredients: For the Meatballs; – ⅓ cup breadcrumbs; – ½ cup milk; – 2 tablespoons heavy cream; – 1 large egg; – ½ teaspoon kosher salt; – ¼ teaspoon ground black pepper; – ¼ teaspoon ground allspice; – ¼ teaspoon ground nutmeg; – 1 tablespoon minced fresh parsley; – 1 tablespoon unsalted butter (⅛ stick); – 1 tablespoon vegetable oil; – ½ yellow onion, minced; – 1 clove garlic, minced; – 1 pound ground chicken; – 1 ½ pounds ground chuck; For the Sauce; – 6 tablespoons unsalted butter (¾ stick); – ⅓ cup all-purpose flour; – 14.5 ounces low sodium beef broth; – 14.5 ounces low-sodium chicken broth; – 1 cup heavy cream; – ¾ cup sour cream; – 1 teaspoon Beef Instant Bouillon Granules; – 1 tablespoon low-sodium soy sauce; – 1 teaspoon Dijon mustard; – 1 teaspoon Worcestershire sauce; – 1 teaspoon apple cider vinegar; – 1 tablespoon granulated sugar; – ½ teaspoon freshly ground black pepper

Description

This classic Swedish meatball recipe features juicy meatballs smothered in a rich and creamy sauce, perfect for a cozy dinner.

Ingredients

For the Meatballs

– 1/3 cup breadcrumbs

– 1/2 cup milk

– 2 tablespoons heavy cream

– 1 large egg

– 1/2 teaspoon kosher salt

– 1/4 teaspoon ground black pepper

– 1/4 teaspoon ground allspice

– 1/4 teaspoon ground nutmeg

– 1 tablespoon minced fresh parsley

– 1 tablespoon unsalted butter (1/8 stick)

– 1 tablespoon vegetable oil

– 1/2 yellow onion, minced

– 1 clove garlic, minced

– 1 pound ground chicken

– 1 1/2 pounds ground chuck

For the Sauce

– 6 tablespoons unsalted butter (3/4 stick)

– 1/3 cup all-purpose flour

– 14.5 ounces low sodium beef broth

– 14.5 ounces low-sodium chicken broth

– 1 cup heavy cream

– 3/4 cup sour cream

– 1 teaspoon Beef Instant Bouillon Granules

– 1 tablespoon low-sodium soy sauce

– 1 teaspoon Dijon mustard

– 1 teaspoon Worcestershire sauce

– 1 teaspoon apple cider vinegar

– 1 tablespoon granulated sugar

– 1/2 teaspoon freshly ground black pepper

– Kosher salt, as needed

– 1-2 tablespoons minced fresh parsley

For Serving (Optional)

– Cranberry sauce or lingonberry jam

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Instructions

In a bowl, combine breadcrumbs, milk, and heavy cream. Let it sit for a few minutes.
Add egg, salt, pepper, allspice, nutmeg, and parsley to the mixture.
Sauté onion and garlic in butter and oil until softened.
Mix the sautéed onion mixture with ground chicken and chuck. Form into meatballs.
Brown the meatballs in a skillet and set aside.
In the same skillet, make a roux with butter and flour.
Gradually whisk in beef broth, chicken broth, heavy cream, and sour cream.
Add in seasonings, soy sauce, mustard, Worcestershire sauce, vinegar, sugar, salt, and pepper.
Simmer the sauce until thickened. Add the meatballs back in to coat.
Serve with cranberry sauce or lingonberry jam if desired.

Notes

– For a gluten-free option, use gluten-free breadcrumbs and flour.

– You can also use ground turkey instead of chicken for a lighter version.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 25g
Cholesterol: 120mg