Swedish Meatballs with Lingonberries
Swedish.food-Köttbullar med lingon-01.jpg by Isageum · CC BY 2.0
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.
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.