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Swedish

Swedish Meatballs with Lingonberries

Swedish Meatballs with Lingonberries is a classic comfort food that captures the cozy essence of Swedish cuisine. The tender meatballs, infused with spices and traditionally made with a mix of beef and pork, are perfectly browned to create a savory crust. Served with a creamy gravy and tart lingonberry jam, this dish offers a delightful balance of rich, savory flavors and bright fruitiness, making it a perfect choice for special occasions or comforting family dinners.

This beloved dish has roots that trace back centuries in Sweden, where meatballs, known as 'köttbullar,' became a staple on holiday tables and everyday meals alike. The addition of lingonberries, a vibrant native berry, gives it a unique regional flair that has won hearts worldwide. Whether you enjoy it in a Scandinavian-inspired feast or a cozy weeknight supper, Swedish Meatballs with Lingonberries promise a memorable and delicious experience.

Prep time: 15 minCook time: 30 minTotal time: 45 minCalories: 450 kcal

Swedish.food-Köttbullar med lingon-01.jpg by Isageum is licensed under CC BY 2.0

Ingredients

  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup bread crumbs
  • 1/2 cup milk
  • 1 small onion, finely chopped
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground allspice
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1/2 cup sour cream
  • Lingonberry jam (for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large mixing bowl, combine the bread crumbs and milk. Let sit for a few minutes until the bread crumbs absorb the milk.
  2. Add ground beef, ground pork, chopped onion, egg, salt, pepper, and allspice to the bread mixture. Mix thoroughly until well combined.
  3. Shape the mixture into small meatballs, about 1 inch in diameter.
  4. In a large skillet, melt butter over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan.
  5. Cook the meatballs until browned on all sides and cooked through, about 8-10 minutes. Remove and set aside.
  6. In the same skillet, add flour and whisk to create a roux. Cook for 1-2 minutes to eliminate raw flour taste.
  7. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened.
  8. Reduce heat to low and stir in sour cream until smooth. Return the meatballs to the skillet to reheat in the gravy.
  9. Simmer everything together for another 5 minutes. Adjust seasoning if needed.
  10. Serve the meatballs hot, topped with a spoonful of lingonberry jam and garnished with chopped parsley.