Description
Classic Swedish meatballs in a creamy lingonberry sauce. Perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 1 lbs (454 g) ground beef
- 1/2 lbs (227 g) ground pork
- 1/2 cups (120 ml) breadcrumbs
- 1/4 cups (60 ml) dark beer
- 1/4 cups (60 ml) whole milk
- 1 large egg
- 1 small yellow onion, finely chopped
- 2 tbsp unsalted butter
- 1/2 tsp allspice
- 1/4 tsp ground white pepper
- 1/4 tsp ground black pepper
- 1 1/2 tsp kosher salt
- 2 tbsp unsalted butter or neutral oil
- Fresh dill sprigs, for garnish
- 1 cups (240 ml) heavy cream
- 1/2 cups (120 ml) beef broth
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 2 tbsp lingonberry jam
- Salt and black pepper
- Mashed potatoes
- Pickled cucumbers
- Extra lingonberry jam
Instructions
- Prepare the Breadcrumb Mixture
- In a small bowl, combine the breadcrumbs, milk, and dark beer. Let them soak for about 5 minutes until the mixture absorbs the liquids.
- Cook the Onions
- In a skillet over medium heat, melt 2 tbsp of butter. Add the finely chopped onions and sauté for about 5-7 minutes until they are soft and lightly browned. Remove from heat and let them cool.
- Mix the Meatball Ingredients
- In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, egg, allspice, white pepper, black pepper, salt, and the cooled onions. Mix everything together until well combined. Let the mixture rest for 10 minutes to let the flavors meld.
- Shape the Meatballs
- With slightly wet hands, form the mixture into small meatballs, each about 1 inch (2.5 cm) in diameter. Cup the palm of your hand and gently swirl each meatball to create a smooth, spherical shape.
- Bake the Meatballs
- Preheat your oven to 350°F (175°C). Place the meatballs on a lined baking sheet and bake for 10 minutes. This helps them retain their shape before frying.
- Pan-Fry the Meatballs
- In a skillet over medium heat, melt 2 tbsp of butter or add neutral oil. Add the baked meatballs to the skillet and fry them until they are golden brown on all sides, about 3-5 minutes. Remove from skillet and set aside, keeping them warm.
- Prepare the Cream Sauce
- In the same skillet, melt 2 tbsp of butter over medium heat. Add 1 tbsp of flour and whisk for 1-2 minutes until the mixture turns a light golden color. Gradually add the beef broth while whisking continuously to prevent lumps. Then, stir in the heavy cream. Add 2 tbsp of lingonberry jam and let the sauce simmer for about 5-7 minutes until it thickens. Season with salt and black pepper to taste.
- Combine and Serve
- Gently toss the meatballs in the cream sauce until well coated. Sprinkle fresh dill sprigs on top. Serve hot with mashed potatoes, extra lingonberry jam, and pickled cucumbers on the side.
Notes
- For richer flavor, use a combination of ground beef chuck and sirloin.
- To make ahead, bake the meatballs as instructed, then refrigerate and reheat in the sauce before serving.
- Substitute chicken broth for beef broth if you prefer a milder flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Swedish
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
- Cholesterol: 150