Lena's Swedish Meatballs with Lingonberry Sauce

Name: Lena's Swedish Meatballs with Lingonberry Sauce
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 60
Cuisine: Nordic, Scandinavian, European
Ingredients: 2 Tbsps butter; 4 Tbsps butter; 710 milliliters chicken stock; 2 egg yolks; 2 Tbsps all-purpose flour; 2 teaspoons ground allspice; 454 grams each ground beef, pork, and veal (or all beef if you prefer); 118 milliliters heavy cream; 1 Tbsp black currant jam; 60 servings Lingonberry jam, for serving; 1 small onion, minced; 59 milliliters chopped parsley leaves; 9 servings Few grinds black pepper; 2 Tbsps salt; 60 servings Salt and freshly ground black pepper; 3 white bread, crust removed, torn and soaked in whole milk

Lena's Swedish Meatballs with Lingonberry Sauce takes around 1 hour and 20 minutes from beginning to end. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 60. One serving contains 46 calories, 2g of protein, and 4g of fat. Only It works well as a hor d'oeuvre. This recipe is typical of Scandinavian cuisine. If you have flour, bread, currant jam, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

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Oven

Melt 1 tablespoon of the butter in a large saute pan over medium heat.

Ingredients you will need

Butter

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Frying Pan

Add the onion and cook until translucent.

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Onion

Remove the onion to a plate and cool. Wipe out the pan with a paper towel.

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Onion

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Paper Towels

Frying Pan

In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion.

Ingredients you will need

Heavy Cream

Egg Yolk

Onion

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Mixing Bowl

Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl.

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Allspice

Pepper

Bread

Milk

Salt

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Bowl

Mix gently with your hands or wooden spoon.

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Wooden Spoon

With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.

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Meatballs

Water

Meat

Dip

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Bowl

Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked.

Ingredients you will need

Meatballs

Butter

Shake

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Oven

Frying Pan

Put the dish in the oven for about 20 minutes, being careful not to overcook them.

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Oven

Pour off most of the fat from the skillet and return it to the heat.

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Frying Pan

Add 2 tablespoons of butter and swirl it around to coat the pan.

Ingredients you will need

Butter

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Frying Pan

Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wooden Spoon

Whisk

Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam.

Ingredients you will need

Salt And Pepper

Black Currants

Chicken Stock

Cream

Sauce

Jam

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Frying Pan

Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes.

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Meatballs

Sauce

Sprinkle with chopped parsley.

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Parsley

To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side.

Ingredients you will need

Lingonberry Jam

Meatballs

Sauce

Equipment

Ingredients

Servings:

2Tbsps

butter 4Tbsps

butter 710milliliters

chicken stock 2

egg yolks 2Tbsps

all-purpose flour 2teaspoons

ground allspice 454grams

each ground beef, pork, and veal (or all beef if you prefer)118milliliters

heavy cream 1Tbsp

black currant jam 60servings

Lingonberry jam, for serving 1small

onion, minced 59milliliters

chopped parsley leaves 9servings

Few grinds black pepper 2Tbsps

salt 60servings

Salt and freshly ground black pepper 3

white bread, crust removed, torn and soaked in whole milk

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Ferrari Perle. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 38 dollars per bottle.

Ferrari Perle

Straw-yellow with a slight golden sheen. Intense and particularly refined with scents of almonds, apples, a slight spice and hints of bread crust. Dry, clean and elegant with a lasting smoothness. Notes of ripe apples, a pleasant yeastiness and sweet almonds.