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Swedish Meatballs with a delicious, creamy Lingonberry Sauce. This meatball is great as an appetizer or serve over mashed potatoes, egg noodles or rice. We used our Lingonberry Fruit Spread from Scandinavian Delight by Elki. Available at Spoonabilities.com

Swedish Meatballs with Lingonberry Sauce


  • Author: Carlos Leo
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 35+ Meatballs 1x

Description

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.


Scale

Ingredients

For The Meatballs

  • 1 cup fresh bread crumbs, dried out
  • 3/4 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 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 1/2 cup heavy cream
  • 2 TableSpoons pickle juice - I used sweet juice, but you can put whatever you have in the refrigerator.
  • 1/2 cup Lingonberry Fruit Spread, plus more for serving

Instructions

  1. Preheat oven to 380 degrees
  2. In a small bowl, combine the bread crumbs and the heavy cream; stir with a fork and let stand for 5 minutes.
  3. 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.
  4. Put the ground beef, turkey and pork in a large bowl. Add the shallot mixture, egg, and parsley; season with salt and pepper.
  5. Add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 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.
  6. Put the baking sheet in the oven for about 13 minutes.
  7. Put on the stove a 3.6 QT. Casserole Porcelain Enamel On Cast Iron pot and melt the butter.
  8. Add the flour and cook for a couple of minutes. Then add the chicken broth and mix well until the flour mixture dissolve.
  9. Add the sour cream, heavy cream, and the pickle juice. Simmer until the sauce gets thick and creamy.
  10. Add the 1/2 cup of the Lingonberry Fruit Spread until combined.
  11. 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.
  12. Serve the Swedish Meatballs with additional Lingonberry Fruit Spread on the side.

Notes

Vitamin A 7%; Vitamin C 2%; Calcium 3%; Iron 5%

  • Category: Dinner, Holiday, Appetizer
  • Cuisine: Swedish

Nutrition

  • 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
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