Swedish meatballs with lingonberry sauce
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 567, total fat 40 G., saturated fats 18 G., proteins 27 G., carbohydrates 24 G., fiber 1 G., cholesterol 146 mg, sodium 905 mg, sugar 12 G.
Calories 567, total fat 40 G., saturated fats 18 G., proteins 27 G., carbohydrates 24 G., fiber 1 G., cholesterol 146 mg, sodium 905 mg, sugar 12 G.
Friends and family will ask you to make these Swedish meatballs again and again. Juicy and firm, covered in a crispy crust, they're served in a thick sour cream sauce with caraway seeds and lingonberry jam. You can also try redcurrant jam instead of lingonberry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup fresh bread crumbs, oven-dried
- 3/4 cup milk
- 6 tablespoons of butter
- 4 shallots, chopped
- 2 cloves garlic, crushed
- 1 tsp ground roasted cumin
- 450 g of ground beef
- 450 g of minced pork
- 1 large egg
- 1 handful flat-leaf parsley, chopped, plus extra for serving
- 1 handful of fresh dill, chopped
- 2 tbsp. flour
- 1.5 cups chicken broth
- 3/4 cup sour cream
- 1/4 cup lingonberry or redcurrant jam + extra for serving
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Recipes with similar ingredients: minced pork, ground beef, breadcrumbs, milk, caraway, dill, lingonberry jam
Cooking the dish according to the recipe:
- In a small bowl, combine the breadcrumbs with the milk; stir with a fork and let sit for 5 minutes. Place 3 tablespoons of butter in a small skillet and melt over medium heat. Add the shallot, garlic, and cumin, season with salt and pepper. Cook until the onions are soft but not browned, about 2 minutes.
- Place the ground beef and pork in a large bowl. Add the onion mixture, egg, parsley, and dill, season with salt and pepper. Squeeze the soaked breadcrumbs to remove any milk, add the breadcrumbs to the meat mixture, and mix well with your hands. Pinch off about 0.5 cups of the meat mixture and shape into meatballs using wet hands. Continue forming balls and placing them on a serving platter; you should have about 20 meatballs.
- In a large skillet, melt 2 tablespoons of butter over medium heat. When the foam begins to subside, add a few meatballs, being careful not to overcrowd the pan. Cook until browned on all sides, about 7 minutes total. When the meatballs are done, transfer them to a plate lined with paper towels.
- Drain most of the fat from the pan and return it to the heat. Add the remaining butter and stir to coat the pan. Add the flour and stir with a wooden spoon until it dissolves into the fat.
- Pour in the chicken broth and stir with a wooden spoon, scraping the bottom of the pan. Cook, stirring, until the liquid thickens; season with salt and pepper to taste. Reduce the heat and add the sour cream.
- Return the meatballs to the sauce and stir in 1/4 cup of lingonberry jam. Simmer over low heat until the sauce thickens slightly and the meatballs are heated through, about 15-20 minutes. Sprinkle with chopped parsley and transfer to a serving bowl. Serve the meatballs with lingonberry jam.
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