Prep 30 mins
Cook 40 mins
Recipe from Tyler Florence on Food 911. I have lingonberries in the freezer and need to get them used up.
- 236.59 ml fresh breadcrumb, dried out
- 177.44 ml milk
- 88.74 ml unsalted butter
- 4 shallots, minced
- 2 garlic cloves, minced
- 4.92 ml caraway seed, toasted and ground
- kosher salt
- fresh ground white pepper
- 453.59 g ground beef
- 453.59 g ground pork
- 1 large egg
- 59.14 ml fresh flat-leaf parsley, chopped, plus more
- flat leaf parsley, for garnish
- 59.14 ml fresh dill, chopped
- 29.58 ml all-purpose flour
- 354.88 ml chicken broth
- 177.44 ml sour cream
- 59.14 ml lingonberry jam (plus more for serving) or 59.14 ml red currant jam (plus more for serving)
- 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.
Certainly different than other Swedish meatball recipes I have done!
With a bit of patience, this recipe is fun!
LOVE the flavour combination, caraway and dill!
DH loved it, so THAT'S a T-H-R-I-L-L!!!
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.
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.