Swedish Meatballs with Lingonberry Sauce
Tender allspice-scented meatballs simmered in a rich cream gravy, served with mashed potatoes and tart lingonberry sauce.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Large skillet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 34
- carbs
- 22
- protein
- 28
- calories
- 520
Instructions
- 1
Soak the breadcrumbs in milk for 5 minutes until soft.
- 2
Mix the ground beef, ground pork, soaked breadcrumbs, egg, onion, allspice, nutmeg, and salt until just combined.
- 3
Roll the mixture into small 1-inch meatballs.
- 4
Brown the meatballs in batches in butter in a large skillet. Set them aside.
- 5
Whisk flour into the pan drippings to make a roux (a flour-fat paste). Cook for 1 minute.
- 6
Slowly whisk in the beef broth. Scrape up the browned bits from the bottom of the skillet.
- 7
Stir in the heavy cream. Simmer gently until the gravy thickens slightly.
- 8
Put the meatballs back into the skillet. Simmer for 10 minutes until cooked through.
- 9
Serve hot over mashed potatoes with lingonberry preserves on the side.
Chef's tips
Make all meatballs the same size so they cook evenly. Lingonberry sauce adds a tart flavor that balances the rich cream gravy.
Storage
Refrigerate in gravy for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat to avoid breaking the gravy.
Common mistakes to avoid
- •Overmixing the meat mixture, which makes the meatballs tough.
- •Boiling the cream gravy too hard, which can cause the sauce to separate.
Serving suggestions
Cooked Swedish Meatballs with Lingonberry Sauce?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Minnesota
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
