Savory Baked Swedish Meatballs with Creamy Sauce
Experience the comforting allure of these Savory Baked Swedish Meatballs, crafted to perfection. Last week, I whipped up a batch and was captivated by their juicy texture and rich flavors. While the preparation may seem detailed, I added a few convenient shortcuts using my Kitchen Aid for a seamless mixing process. Not only do these meatballs freeze exceptionally well, but they also lend themselves to a delightful slow-cooked revival with a simple addition of jarred gravy and cream of mushroom soup. The creamy sauce, made effortlessly by mixing a can of cream of mushroom soup with milk, elevates this dish to a whole new level of indulgence. Perfect for gatherings or cozy family dinners, you won't want to miss out on these luscious bites!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Fresh Breadcrumbs
1 cup (use french bread, finely crumbled)
Milk
3/4 cup (for soaking breadcrumbs)
Unsalted Butter
6 tablespoons (divided into parts for sautéing and sauce)
Shallots
4 (minced (or substitute with red onion))
Garlic Cloves
2 (minced)
Caraway Seed
1 teaspoon (toasted and ground)
Kosher Salt
to taste (for seasoning)
Fresh Ground White Pepper
to taste (for seasoning)
Ground Beef
1 lb (or use a mixture with ground pork)
Ground Pork
1 lb (or use a mixture with ground beef)
Large Egg
1 (beaten)
Fresh Parsley
3 tablespoons (chopped, plus extra for garnish)
Fresh Dill
1 tablespoon (chopped (or use 1/2 teaspoon dried))
All-Purpose Flour
2 tablespoons (for thickening sauce)
Chicken Broth
1 1/2 cups (for sauce)
Sour Cream
3/4 cup (for sauce)
Lingonberry Preserves or Red Currant Jam
1/4 cup (to stir into sauce)
Instructions
1
Preheat your oven to 400°F (200°C). If baking, line a baking sheet with foil for easy cleanup.
2
In a small bowl, combine fresh breadcrumbs and milk. Stir with a fork and let it sit for 5 minutes to soak.
3
In a skillet over medium heat, melt 3 tablespoons of unsalted butter. Add minced shallots, garlic, and toasted caraway seeds, then season with kosher salt and white pepper. Sauté until soft but not browned, about 2 minutes.
4
In a large mixing bowl, combine ground beef, ground pork, the sautéed shallot mixture, egg, chopped parsley, and dill. Season generously with salt and black pepper.
5
Add the soaked breadcrumbs to the meat mixture (squeezing out extra milk if desired) and mix thoroughly with your hands until all ingredients are well combined.
6
Form about 20 cue ball-sized meatballs, rolling them in your hands to create a smooth surface, and place them on a platter.
7
(For optimal flavor, refrigerate the meatballs for a few hours or overnight before cooking.)
8
In a large skillet over moderate heat, melt the remaining 2 tablespoons of butter. Once the butter is foaming, add the meatballs in batches, ensuring not to overcrowd the pan. Sauté until well-browned on all sides, approximately 7 minutes. Remove cooked meatballs and set them aside on a plate lined with paper towels.
9
In the same skillet, discard most of the excess fat and return to heat. Add the last tablespoon of butter and swirl to coat the pan.
10
Sprinkle in the flour and stir with a wooden spoon to dissolve. Gradually pour in chicken broth, scraping the bottom of the pan to release any flavorful bits.
11
Simmer and stir until the sauce thickens, then lower heat and mix in sour cream.
12
Return the meatballs to the sauce and stir in 1/4 cup of lingonberry or red currant jam until combined. Simmer for another 15 to 20 minutes, allowing the sauce to thicken further and meatballs to heat through.
13
Garnish generously with chopped parsley and transfer to a serving bowl. Serve warm with additional lingonberry jam on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Baked Swedish Meatballs with Creamy Sauce.
What are the primary meats used in these meatballs?
This recipe uses a combination of 1 lb ground beef and 1 lb ground pork.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How should I prepare the breadcrumbs for this recipe?
Use finely crumbled French bread and soak it in 3/4 cup of milk for 5 minutes.
Can I use a kitchen appliance to help mix the meat mixture?
Yes, the description mentions using a Kitchen Aid for a seamless mixing process.
Is there a recommended shortcut for the creamy sauce?
Yes, you can mix a can of cream of mushroom soup with milk for an effortless version of the sauce.
How can I revive frozen meatballs according to the description?
They can be slow-cooked with a simple addition of jarred gravy and cream of mushroom soup.
What can be used as a substitute for shallots?
You can substitute minced shallots with red onion.
What unique seed is used for seasoning in this recipe?
The recipe calls for 1 teaspoon of toasted and ground caraway seeds.
How large should the meatballs be formed?
The meatballs should be formed into about 20 cue ball-sized spheres.
Is it beneficial to refrigerate the meatballs before cooking?
Yes, for optimal flavor, it is recommended to refrigerate them for a few hours or overnight.
How long should the meatballs be sautéed in the skillet?
Sauté them in batches until well-browned on all sides, which takes approximately 7 minutes.
What type of butter is recommended for the recipe?
The recipe specifies using 6 tablespoons of unsalted butter, divided.
How do you thicken the sauce in the skillet?
Sprinkle in 2 tablespoons of all-purpose flour into the butter and gradually pour in chicken broth while stirring.
What dairy product is added to the sauce for creaminess?
3/4 cup of sour cream is mixed into the sauce after it has thickened.
What kind of jam is added to the Swedish meatball sauce?
1/4 cup of lingonberry preserves or red currant jam is stirred into the sauce.
What herbs are included in the meat mixture?
The mixture includes fresh parsley and fresh dill (or dried dill if fresh is unavailable).
What is the recommended garnish for this dish?
Garnish the dish generously with chopped fresh parsley.
How long should the meatballs simmer in the sauce?
Simmer them in the sauce for another 15 to 20 minutes to allow the sauce to thicken and meatballs to heat through.
Should the meatballs be cooked all at once in the skillet?
No, they should be cooked in batches to ensure the pan is not overcrowded.
What type of broth is used for the sauce?
The recipe calls for 1 1/2 cups of chicken broth.
Is this recipe suitable for meal prep or freezing?
Yes, the description notes that these meatballs freeze exceptionally well.
What should I do with the baking sheet if I choose to bake them?
Line the baking sheet with foil for easy cleanup.
How much garlic is required?
The recipe requires 2 minced garlic cloves.
What is the ratio for substituting dried dill for fresh?
Use 1/2 teaspoon of dried dill instead of 1 tablespoon of fresh dill.
What type of pepper is used in the seasonings?
The recipe uses both fresh ground white pepper and black pepper.
How many meatballs does this recipe yield?
The recipe yields approximately 20 meatballs.
When should the egg be added?
The beaten egg should be added to the large mixing bowl with the ground meats and herbs.
What is the final step before serving?
Transfer to a serving bowl and serve warm with additional lingonberry jam on the side.
Does the recipe use salted or unsalted butter?
The recipe specifically calls for unsalted butter.