If you have lingonberry jam, it is a classic accompaniment to Swedish meatballs. Wild lingonberries are abundant in Sweden and can regularly be served in different forms with various Swedish dishes. The sweet and tart flavors go perfect with the savory meatballs (just like cranberry sauce and Thanksgiving).Makes about 24 meatballs.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 6Servings
Calories: 443kcal
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Ingredients
For the Meatballs
1pound(454g)ground beef
1/2pound(227g)ground pork
1/2smallwhite or yellow onion, finely diced
1/4cup(27g)breadcrumbs
1teaspoon(5ml)garlic powder
1teaspoon(5ml)salt
1/4teaspoon(1.25ml)ground allspice
1/4teaspoon(1.25ml)ground nutmeg
1/4teaspoon(1.25ml)black pepper
1egg
1Tablespoon(15ml)oil
For the Gravy
2Tablespoons(30ml)butter
4Tablespoons(60ml)flour
2cups(480ml)beef broth(or chicken broth)
1/2cup(120ml)heavy cream
1Tablespoon(15ml)Worcestershire sauce
1teaspoon(5ml)Dijon mustard
salt, to taste
black pepper, to taste
Optional chopped parsley, for garnish
Equipment
Small Cookie Scoopoptional (or medium scoop if you want bigger meatballs)
Instructions
Combine all the meatball ingredients in a bowl (beef, pork, onion, breadcrumbs, garlic powder, salt, allspice, nutmeg, black pepper, and egg) and mix well.
Lightly oil your hands to help keep the meat from sticking to your hands as you form the meatballs. Roll into 1 1/2-inch sized meatballs (a small cookie scoop works great for quickly forming even sized meatballs).
Heat the tablespoon of oil in a large skillet over medium-high heat. Add the meatballs in a single layer (cook in batches if needed) and brown all sides of the meatballs and cook until they are nearly cooked through.
Remove the meatballs from the skillet and set aside, but keep the juices and tidbits in the skillet.
In the same skillet, melt the butter over medium heat. Whisk in the flour until smooth and removing all lumps.
Whisk in the broth and continue whisking until smooth.
Then whisk in the cream, Worcestershire sauce, and Dijon mustard. Season to taste with salt and pepper, and bring to a simmer.
Add the meatballs (and any juices) back to the gravy and simmer for about 5 minutes. Serve with optional chopped parsley and with lingonberry jam if you have it.
Serve the meatballs on egg noodles, rice, pasta, mashed potatoes, in a sandwich or as an appetizer skewered with toothpics.