Swedish Meatballs with Lingonberry Sauce

Name: Swedish Meatballs with Lingonberry Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Nordic, Scandinavian, European
Ingredients: 237 milliliters fresh bread crumbs, dried out; 1 teaspoon caraway seeds, toasted and ground; 1 liters chicken broth; 1 large egg; 2 Tbsps all-purpose flour; 1 handful fresh dill, chopped; 1 handful fresh flat-leaf parsley, chopped, plus more for garnish; 2 garlic cloves, minced; 454 grams ground beef; 454 grams ground pork; 59 milliliters lingonberry or red currant jam, plus more for serving; 8 servings Kosher salt and freshly ground white pepper; 177 milliliters milk; 4 shallots, minced; 177 milliliters sour cream; 6 Tbsps unsalted butter

You can never have too many Scandinavian recipes, so give Swedish Meatballs with Lingonberry Sauce a try. One serving contains 541 calories, 24g of protein, and 39g of fat. For $1.93 per serving, you get a main course that serves 8. Head to the store and pick up ground beef, ground pork, chicken broth, and a few other things to make it today. To use up the jam you could follow this main course with the Jam-Filled Thumbprint Cookies as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Breadcrumbs

Butter

Milk

Equipment you will use

Frying Pan

Bowl

Add the shallots, garlic, and caraway; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Shallot

Caraway Seeds

Garlic

Saute until softened but not browned, about 2 minutes.

Put the ground beef and pork in a large bowl.

Ingredients you will need

Ground Beef

Pork

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Meatballs

Parsley

Shallot

Bread

Dill

Meat

Milk

Roll

Egg

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.

Ingredients you will need

Meatballs

Butter

Equipment you will use

Frying Pan

Saute the meatballs until well-browned on all sides, about 7 minutes total.

Ingredients you will need

Meatballs

Remove the meatballs to a platter lined with paper towels as they are done.

Ingredients you will need

Meatballs

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Paper Towels

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

Equipment you will use

Frying Pan

Add the remaining tablespoon of butter and swirl it around to coat the pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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

Ingredients you will need

All Purpose Flour

Equipment you will use

Wooden Spoon

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.

Ingredients you will need

Lingonberry Jam