Swedish Meatballs with Lingonberry Sauce is a comforting dish that wraps you in a warm hug of savory and slightly sweet flavors. This recipe brings a touch of Scandinavian tradition right to your kitchen. Perfect for cozy nights in or impressing guests with a home-cooked meal.
The blend of ground beef and ground pork gives these meatballs a juicy, tender texture that's hard to resist. Breadcrumbs soaked in milk ensure the meatballs are moist and hold together nicely. A large egg helps bind everything, while grated onion and minced garlic infuse the meat with flavorful aromatics. The whisper of ground white pepper, allspice, and nutmeg adds a distinct character. Butter is used for browning, giving the meatballs a rich flavor. For the sauce, beef broth provides depth, and heavy cream adds luxury. Cornstarch mixed with water thickens the sauce to perfection. Finally, lingonberry jam brings a bright, fruity contrast.
These meatballs pair wonderfully with buttery mashed potatoes or a plate of al dente egg noodles. A side of steamed green beans or a fresh green salad adds a nice balance to the richness of the dish. Don't forget a slice of crusty bread to mop up the creamy sauce!
Start by soaking the breadcrumbs in milk in a large bowl, giving them around five minutes to absorb. This ensures your meatballs stay juicy. Once ready, add the ground beef, ground pork, egg, grated onion, garlic, salt, white pepper, allspice, and nutmeg to the bowl. Mix everything gently until just combined. Overmixing can make the meatballs tough, so keep it light.
Roll the mixture into small meatballs, roughly an inch across. You should get a good batch that fits nicely in your skillet. Melt butter in a large skillet over medium heat. Once it's hot, add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides, which should take about 5-7 minutes per batch. Once browned, set them aside on a plate.
In the same skillet, pour in the beef broth, scraping up any brown bits from the pan for extra flavor. Bring it to a simmer, then stir in the heavy cream. Return the meatballs to the skillet and let them simmer gently for 10-15 minutes. This will cook them through and meld the flavors beautifully.
To thicken the sauce, mix cornstarch with water in a small bowl, then stir it into the skillet. Watch as the sauce thickens to a creamy consistency. Season with additional salt and pepper to taste. Serve the meatballs hot with a generous spoonful of lingonberry jam on the side for that authentic Swedish touch.
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