Hello my friends, Last January, I did this delicious Swedish Meatballs recipe for one of our get-togethers with our neighbors. I served them with toasted country bread and white wine for an easy appetizer.
I am mentioning this recipe again, and adding some previously unreleased pictures now for a couple of reasons. First, these Swedish Meatballs have a creamy pink colored sauce, and the bright red color from the Lingonberry Fruit Spread. Second, February is the month of love with the celebration of San Valentine (Saint Valentine’s Day), and this appetizer is the perfect selection to celebrate with your special someone in a romantic home dinner.
This Swedish Meatballs recipe has a lot of ingredients, but you will use most of them in the first part of the process making the meatballs. After, you have all the meatballs in round shapes, place them in a sheet pan and bake for 13 minutes.
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The second step is to create the sauce, and wait for a couple of minutes until you get the right creamy consistency. Then add the meatballs and let them soak all the deliciousness from the pink sauce.
For my display, I placed the meatballs on a white rectangular tray and stuck a small appetizer fork through the top of each meatball. And, as a final touch drizzle some Lingonberry Fruit Spread over them.
Have a Happy and joyful San Valentine week!
Swedish Meatballs with a delicious, creamy Lingonberry Sauce. These meatballs are great as an appetizer or serve over mashed potatoes, egg noodles or rice. I served this meatball as an appetizer with toasted country bread. Used our Lingonberry Fruit Spread.
For The Meatballs
- 1 cup fresh bread crumbs, dried out
- ¾ cup heavy cream
- 3 TableSpoons unsalted butter
- 2 TableSpoons honey
- 4 shallots, minced
- 2 garlic cloves, minced
- 1 teaSpoon caraway seeds, toasted and ground
- Kosher salt and freshly ground white pepper
- 1 pound ground turkey
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1 handful fresh flat-leaf parsley, chopped, plus more for garnish
For the Sauce
- 3 TableSpoons unsalted butter
- 2 TableSpoons all-purpose flour
- 1 ½ cups chicken broth
- ¾ cup sour cream
- ½ cup heavy cream
- 2 TableSpoons pickle juice - I used sweet juice, but you can put whatever you have in the refrigerator.
- ½ cup Lingonberry Fruit Spread, plus more for serving
- Preheat oven to 380 degrees
- In a small bowl, combine the bread crumbs and the heavy cream; stir with a fork and let stand for 5 minutes.
- Put three TableSpoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Sauté until softened but not browned, about 2 minutes.
- Put the ground beef, turkey and pork in a large bowl. Add the shallot mixture, egg, and parsley; season with salt and pepper.
- Add the bread to the meat mixture, and mix well using your hands. Pinch off about ½ cup worth of the meat mixture, or use what I use - an ice cream scoop - and roll it around in your moistened hands to shape it into small-sized meatball. Continue forming the meatballs and putting them on a baking sheet.
- Put the baking sheet in the oven for about 13 minutes.
- Put on the stove a 3.6 QT. Casserole Porcelain Enamel On Cast Iron pot and melt the butter.
- Add the flour and cook for a couple of minutes. Then add the chicken broth and mix well until the flour mixture dissolve.
- Add the sour cream, heavy cream, and the pickle juice. Simmer until the sauce gets thick and creamy.
- Add the ½ cup of the Lingonberry Fruit Spread until combined.
- Add the meatballs and simmer until the sauce thickens slightly and the meatballs are heated through, about 15 minutes or less. Sprinkle with chopped parsley and transfer to a serving bowl.
- Serve the Swedish Meatballs with additional Lingonberry Fruit Spread on the side.
Vitamin A 7%; Vitamin C 2%; Calcium 3%; Iron 5%
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, Holiday, Appetizer
- Cuisine: Swedish
- Serving Size: 1 meatball
- Calories: 184
- Sugar: 4.4 g
- Sodium: 71.7 mg
- Fat: 12.9 g
- Saturated Fat: 6.2 g
- Carbohydrates: 8.6 g
- Protein: 8.4 g
- Cholesterol: 52.5 mg
Products and displays used in this recipe:
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