Food Network: Swedish Meatballs with Lingonberry Sauce

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Swedish Meatballs with Lingonberry Sauce
Recipe courtesy Tyler Florence

Ingredients
1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seeds, toasted and ground
Kosher salt and freshly ground white pepper
1 pound ground beef
1 pound ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped, plus more for garnish
1 handful fresh dill, chopped
2 tablespoons all-purpose flour
11/2 cups chicken broth
3/4 cup sour cream

1/4 cup lingonberry or red currant jam, plus more for serving

Instructions
In a small bowl, combine the bread crumbs and the milk; stir with a fork
and let stand for 5 minutes. Put 3 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. Saute until
softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the
sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out
of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch
off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it
into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there
should be about 20 meatballs.

Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to
subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until
well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper

towels as they are done.

Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of
butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to
dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits
from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form;
season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the
sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens
slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley
and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the
side.