1/5 Photos of Swedish Meatballs With Lingonberry Sauce
1 hr 10 mins
Charlotte J's Note:
Recipe from Tyler Florence on Food 911. I have lingonberries in the freezer and need to get them used up.
My Private Note
Units: US | Metric
- 1 cup fresh breadcrumb, dried out
- 3/4 cup milk
- 6 tablespoons unsalted butter
- 4 shallots, minced
- 2 garlic cloves, minced
- 1 teaspoon caraway seed, toasted and ground
- kosher salt
- fresh ground white pepper
- 1 lb ground beef
- 1 lb ground pork
- 1 large egg
- 1/4 cup fresh flat-leaf parsley, chopped, plus more
- flat leaf parsley, for garnish
- 1/4 cup fresh dill, chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup sour cream
- 1/4 cup lingonberry jam (plus more for serving) or 1/4 cup red currant jam (plus more for serving)
- 1In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes.
- 2Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat.
- 3Add the shallots, garlic, and caraway; season with salt and pepper.
- 4Saute until softened but not browned, about 2 minutes.
- 5Put the ground beef and pork in a large bowl.
- 6Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper.
- 7Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands.
- 8Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball.
- 9Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
- 10Melt 2 tablespoons of the butter in a large skillet over moderate heat.
- 11When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan.
- 12Saute the meatballs until well-browned on all sides, about 7 minutes total.
- 13Remove the meatballs to a platter lined with paper towels as they are done.
- 14Discard most of the fat from the skillet and return it to the heat.
- 15Add the remaining tablespoon of butter and swirl it around to coat the pan.
- 16Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
- 17Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.
- 18Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper.
- 19Lower the heat and stir in the sour cream.
- 20Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.
- 21Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
- 22Shower with chopped parsley and transfer to a serving bowl.
- 23Serve the Swedish meatballs with additional lingonberry jam on the side.
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Nutritional Facts for Swedish Meatballs With Lingonberry Sauce
Serving Size: 1 (259 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 691.4
- Calories from Fat 431
- Total Fat 47.9 g
- Saturated Fat 22.2 g
- Cholesterol 186.6 mg
- Sodium 469.9 mg
- Total Carbohydrate 29.6 g
- Dietary Fiber 1.2 g
- Sugars 8.9 g
- Protein 34.1 g