Swedish Meatballs With Lingonberry Sauce
photo by golddigge-wally
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 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)
directions
- In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes.
- Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat.
- Add the shallots, garlic, and caraway; season with salt and pepper.
- Saute until softened but not browned, about 2 minutes.
- Put the ground beef and pork in a large bowl.
- Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper.
- Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands.
- Pinch 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.
- Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
- Melt 2 tablespoons of the butter in a large skillet over moderate heat.
- When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan.
- Saute the meatballs until well-browned on all sides, about 7 minutes total.
- Remove the meatballs to a platter lined with paper towels as they are done.
- Discard most of the fat from the skillet and return it to the heat.
- Add the remaining tablespoon of butter and swirl it around to coat the pan.
- Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
- Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.
- Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper.
- Lower the heat and stir in the sour cream.
- Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.
- Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
- Shower with chopped parsley and transfer to a serving bowl.
- Serve the Swedish meatballs with additional lingonberry jam on the side.
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Reviews
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Quite a process, but the result is excellent. As a previous reviewer mentioned, we weren't used to caraway and dill in them, but it's a natural fit and they are delicious. These are larger than I usually make them, and they don't stay round in a flat skillet; I think I'd make them a little smaller when I make them again. We did spoon on extra berries afterward. Great recipe, great supper. Made for Zaar World Tour 6 for the Voracious Vagabonds.
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This is truly the best swedish meatball recipe i have ever had including 3 star restaurants. The use of caraway and dill bring the flavors over the top and of course the lingonberries..which i used extra of when serving were amazing..i happened to have a jar, used them with another recipe this week but if you don't cranberry sauce works too.
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Thank you so much for sharing this treasure Char. It is so worth the extra effort. The flavor in this dish is out of this world. The meatballs are so tasty, light and tender. The sauce was silky, smooth, creamy, tangy, tart and flavorful. I added ribbons of the ligonberrie sauce as garnish, unfortunately I was out of fresh parsley. I will be making this again often, it received a 10* from my picky dh.
RECIPE SUBMITTED BY
Charlotte J
United States