Swedish Meatballs with Lingonberry Sauce

local_grocery_store Ingredients

• 500g Ground beef
• 250g Ground pork
• 1/2 cup Breadcrumbs
• 1 Onion, finely chopped
• 2 cloves Garlic, minced
• 1 Egg
• 1/4 cup Milk
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Nutmeg, freshly grated
• 2 tbsp Butter
• 2 tbsp All-purpose flour
• 2 cups Beef broth
• 1/2 cup Heavy cream
• 1/4 cup Lingonberry jam
• 2 tbsp Fresh parsley, chopped, for garnish

restaurant_menu Method

1. 1.In a large bowl, combine the ground beef, ground pork, breadcrumbs, onion, garlic, egg, milk, salt, black pepper, and nutmeg. Mix well until all ingredients are evenly incorporated.
2. 2.Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.In a large skillet, melt the butter over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the cooked meatballs from the skillet and set aside.
4. 4.In the same skillet, add the flour and cook for 1-2 minutes, stirring constantly, until golden brown.
5. 5.Gradually whisk in the beef broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer and cook for 5 minutes, until the sauce has thickened.
6. 6.Stir in the heavy cream and lingonberry jam. Return the meatballs to the skillet and simmer for an additional 10 minutes, until the meatballs are cooked through and the sauce has thickened.
7. 7.Serve the Swedish meatballs with lingonberry sauce over mashed potatoes or egg noodles. Garnish with fresh parsley.
8. 8.Enjoy your taste of Sweden!

lightbulb_outline Tips

• chevron_rightFor extra flavor, you can add a splash of Worcestershire sauce or soy sauce to the meatball mixture.
• chevron_rightIf you can't find lingonberry jam, cranberry sauce makes a good substitute.
• chevron_rightTo make the meatballs ahead of time, you can shape them and refrigerate for up to 24 hours before cooking.
• chevron_rightLeftover meatballs can be stored in the refrigerator for up to 3 days or frozen for later enjoyment.