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Swedish Meatballs with Lingonberry Sauce Recipe

Swedish Meatballs with Lingonberry Sauce

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Average Rating:

Total Reviews: 61

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  • on May 04, 2005

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    Great recipe and easy. I used a meat loaf mix (beef, veal, pork and did not grind the caraway after toasting it. A fresh squirt of lemon to the sauce before serving seemed to enhance all the flavors. Served over egg noodles with red currant jelly on the side. Yum.

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  • on April 26, 2005

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    Hubby and I are big fans of meatballs. These were excellent! Substituted red plum jelly for lingonberry last time. We're having again tonight!

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  • on March 13, 2005

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    I love this recipe. My meatballs came out great every time I made them. I used much less of the carryaway seeds and I used fresh bread crumbs instead of dry. I served it with mashed potatoes... thanks foodnentwor.com

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  • on March 13, 2005

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    I used Blackberry Jam instead of lingonberry the color of the "gravy" was strange but yummy! If you like caraway seeds you'll like this one.

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  • on December 30, 2004

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    well worth the work

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  • on December 26, 2004

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    Out of 12 guests, 1 guest told me "these are really good." Guests were taking second helpings, but I was a little disappointed I didn't get more compliments. It is a very good idea to cook and taste one meatball before you bother forming the rest. I think you will find that these meatballs need a LOT MORE seasoning. Add more caraway, more salt, more pepper, more dill, more parseley, etc. I recommend you increase the amount of breadcrumbs, and I would consider making the breadbcrumbs from rye bread. The mixture was too loose with the amount of breadcrumbs in the recipe. Lingonberry preserves are NOT a staple at your grocery store. Fortunately, they are bottled in Dundee , Oregon, a few miles from my home. They cost about $8-9 for 12 oz. Frankly, although they are good preserves, I felt I could have substituted whole cranberry sauce and saved a lot of money. Just sweeten the cranberry sauce first. This was a very pretty presentation in the chafing dish, especially for Christmas, after it was sprinkled with parseley and lingonberry preserves, a pretty contrast in red and green. Worth making, but jazz them up a little - these wee bits only have 15 seconds to become famous.

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  • on December 24, 2004

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    Too much caraway & the soaked breadcrumbs made the texture a little mushy. Will be good with a little modification.

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  • on December 24, 2004

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    I made this dish for a family gathering of 9 plus kids - everyone loved it. With so many meatballs (I made over 40 my pan got a bit sticky so we strained out some of the bits before making the sauce. You can start browning the meatballs early since they can simmer in the sauce for awhile. We'll definitely make this again and am planning on freezing a bunch of meatballs to have them on hand for weeknight dinners.

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  • on December 23, 2004

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    You can also get the sauce at Ikea if you have one near you.

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  • on November 13, 2004

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    My family went nuts over this dish! I could not find the lingonberry jelly, so I substituted the red currant instead. It was great, but I wonder what it would have been like with the lingonberry? I'll keep searching for it. Great recipe! :

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