Introduction
Swedish meatballs are a classic comfort food that evokes warm memories of home-cooked meals. This delightful dish combines flavorful meatballs made from ground beef and chicken, enriched with spices and herbs, all smothered in a creamy gravy. Perfectly paired with mashed potatoes, egg noodles, or rice, these meatballs are sure to be a hit at any dinner table.
Detailed Ingredients with Measures
For the Meatballs:
– 1 cup breadcrumbs
– ½ cup milk
– 1 large egg
– 1 teaspoon ground allspice
– ½ teaspoon ground nutmeg
– Salt and pepper, to taste
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon vegetable oil
– 1 tablespoon unsalted butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound ground chuck (beef)
– 1 pound ground chicken
For the Gravy:
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 1 cup beef broth
– 1 cup chicken broth
– ½ cup heavy cream
– ½ cup sour cream
– 1 tablespoon Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1 teaspoon beef bouillon granules
– 1 teaspoon apple cider vinegar
– 1 teaspoon granulated sugar
– Salt and pepper, to taste
– 2 tablespoons fresh parsley, chopped (for garnish)
Prep Time
Approximately 20 minutes
Cook Time
About 30 minutes
Total Time
Approximately 50 minutes
Yield
Serves 4-6 people
Detailed Directions and Instructions
Prepare the Breadcrumb Mixture
In a large mixing bowl, combine the breadcrumbs and milk. Let them soak for a few minutes until the breadcrumbs absorb the milk.
Sauté the Aromatics
In a skillet over medium heat, melt the butter with the vegetable oil. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.
Mix the Meatball Ingredients
To the breadcrumb mixture, add the egg, ground allspice, ground nutmeg, salt, pepper, chopped parsley, ground chuck, ground chicken, and the sautéed onion and garlic mixture. Mix thoroughly until all ingredients are well combined.
Form the Meatballs
With damp hands, shape the mixture into small meatballs, approximately 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
Cook the Meatballs
In the same skillet used for the onions, add a bit more oil if needed and heat over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook until browned on all sides and cooked through, about 7-10 minutes per batch. Remove the cooked meatballs and set aside.
Prepare the Gravy
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the beef broth and chicken broth, ensuring no lumps form. Bring the mixture to a simmer and let it thicken slightly.
Add Cream and Seasonings
Stir in the heavy cream, sour cream, Dijon mustard, Worcestershire sauce, beef bouillon granules, apple cider vinegar, and granulated sugar. Season with salt and pepper to taste. Let the sauce simmer for a few minutes until it reaches the desired consistency.
Combine Meatballs and Gravy
Return the cooked meatballs to the skillet, ensuring they are well-coated with the gravy. Let them simmer in the sauce for an additional 5 minutes to absorb the flavors.
Serve
Garnish the Swedish meatballs with chopped fresh parsley and serve hot. They pair well with mashed potatoes, egg noodles, or rice.
Notes
Breadcrumbs
Use fresh or dried breadcrumbs. If using dried, consider using Italian-seasoned for additional flavor.
Ground Meat
You can substitute the ground beef and chicken with other ground meats, such as turkey, if desired.
Cooking Temperature
Ensure the skillet is not too hot to prevent burning the meatballs; medium heat works best for even cooking.
Gravy Texture
For a thicker gravy, allow it to simmer longer; for a thinner consistency, add more broth or cream.
Storage
Store leftover meatballs and gravy in an airtight container in the refrigerator for up to three days, or freeze for longer storage.
Cook Techniques
Soaking Breadcrumbs
When preparing your meatballs, soak the breadcrumbs in milk to improve their texture. This helps create a moist and tender meatball by allowing the breadcrumbs to absorb the liquid.
Sautéing Aromatics
Sautéing onions and garlic in butter and oil enhances their flavors, making them fragrant and sweet. This step adds depth to your meatballs and overall dish.
Shaping Meatballs
Use damp hands to shape the meat mixture into uniform meatballs. Keeping your hands wet prevents the mixture from sticking to your skin, allowing for easier handling.
Cooking Meatballs
Cook meatballs in batches to ensure they brown evenly without overcrowding the skillet. Browning adds flavor and texture, while cooking through ensures they are safe to eat.
Making a Roux
Combine butter and flour to create a roux, which serves as a thickening agent for your gravy. Cooking the roux for a minute eliminates the raw flour taste before adding liquids.
Whisking in Broths
Gradually whisk in beef and chicken broths to avoid lumps in your gravy. This technique ensures a smooth and creamy texture, essential for a good sauce.
Simmering for Flavor
Allow the gravy to simmer after adding the cream and seasonings. This melds the flavors together, giving the sauce a richer taste while reaching the desired consistency.
Coating Meatballs in Gravy
Return the browned meatballs to the gravy and let them simmer. This allows the meatballs to absorb the delicious flavors of the sauce, making them even more delectable.
Garnishing
Top the dish with fresh parsley before serving. This not only adds a pop of color but also a fresh herbal note that complements the rich flavors of the meatballs and gravy.
FAQ
Can I use different types of meat for the meatballs?
Yes, you can substitute or mix different meats according to your preference, such as pork or turkey, but be mindful of the fat content which affects the texture.
What can I serve with Swedish meatballs?
Swedish meatballs are commonly served with mashed potatoes, egg noodles, or rice. You can also pair them with steamed vegetables or crusty bread.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs in advance. They can be stored raw in the refrigerator and cooked just before serving or cooked and refrigerated for a few days.
How do I store leftovers?
Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage of up to 3 months.
What can I use instead of sour cream in the gravy?
You can substitute sour cream with Greek yogurt or cream cheese for a similar creamy texture, although the flavor may vary slightly.
Conclusion
The Swedish meatballs prepared with a harmonious blend of beef and chicken provide a delightful culinary experience. The aromatic spices, creamy gravy, and tender meatballs create a comforting dish that is perfect for any occasion. This recipe not only emphasizes flavor and texture but also highlights the importance of quality ingredients. Enjoy these meatballs with your preferred side for a satisfying meal.
More recipes suggestions and combination
Experiment with lamb and beef for a richer flavor profile in your meatballs.
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Substitute the heavy cream with coconut milk for a lighter, dairy-free version of the gravy.
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Add grated Parmesan cheese to the meatball mixture for an extra layer of flavor.
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Incorporate chopped spinach or kale into the meatball mixture for added greens and nutrition.
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Serve the meatballs in a warm pita with tzatziki sauce for a Mediterranean twist.
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Pair the meatballs with a tangy cranberry sauce for a festive holiday dish.
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Use herbs like thyme or oregano in place of parsley for a different flavor in the meatballs.
More recipes suggestions and combination
Try serving the meatballs over polenta for a unique and comforting base.
