Get perfectly seasoned Swedish meatballs right in the comforts of home with our fool-proof recipe that features a lingonberry gravy that’s just too good to resist. Look for Lingonberry jam in select grocery stores, eastern European and Scandinavian specially stores as well as the Ikea Swedish Food Market.
- Prep time 40 minutes
- Total time 1 hour
Ingredients
Lingonberry Gravy:
Method
In bowl, stir together bread crumbs and milk.
In skillet, heat 1 tbsp of the oil over medium heat; cook onion, stirring frequently until softened and just beginning to brown, about 6 minutes. Transfer to large bowl; let cool. Add bread crumb mixture, beef, pork, veal, egg, dill (if using), salt, allspice, pepper and cloves, stirring until combined. With slightly wet hands, roll by rounded tbsp; place on baking sheet. (Makes about 60 meatballs.)
Preheat oven to 250°F. In large skillet, heat remaining 1 tbsp oil with butter over medium heat; in 4 batches, cook meatballs, turning often, until browned and no longer pink inside, 8 to 10 minutes. Place on clean baking sheet; keep warm in oven.
Lingonberry Gravy: Drain all but 2 tbsp fat from skillet. Stir in flour; cook, stirring frequently, until golden, about 1 minute. Stir in broth, jam, soy sauce, allspice and pepper; bring to boil. Reduce heat to simmer; cook, stirring occasionally, until thickened, about 2 minutes. Stir in cream; cook, stirring, for 1 minute.
Serve meatballs with jam (if using) and Lingonberry Gravy. Serve with Quick Pickled Cucumbers and Nordic-Style Pickled Beets (see recipes, right), if desired.
Test Kitchen Tip: As the pan gets hotter, the meatballs will brown quicker. If the last few batches are getting too dark, reduce the heat to medium-low.
Makes 10 to 12 servings.
Nutritional facts PER EACH OF 12 SERVINGS: about
- Sodium 432 mg
- Sugars 2 g
- Protein 18 g
- Calories 216
- Total fat 13 g
- Potassium 291 mg
- Cholesterol 79 mg
- Saturated fat 5 g
- Total carbohydrate 5 g
%RDI
- Iron 9
- Folate 7
- Calcium 3
- Vitamin A 3
- Vitamin C 2
