Swedish Meatballs with Lingonberry Sauce

Recipe courtesy Tyler Florence

Show: Food 911Episode: The Swedish Chef

Rated: 5 stars out of 5Rate itRead users' reviews (54)

RECIPE
COMMENTS & REVIEWS(54)

Cook Time:
40 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 10 min

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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

Directions

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.

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Comments & Reviews

recipe Swedish Meatballs with Lingonberry Sauce
brad habersham, GA 02-07-2010
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football ya
Rated: 5 stars out of 5

man i am only 16 and i am going to make them for the first time,with my mothers help for the football game. YA!?!
recipe Swedish Meatballs with Lingonberry Sauce
marisa clarksville, TN 01-09-2010
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VERY NICE RECIPE=SOMETHING DIFFERENT
Rated: 4 stars out of 5

IVE BEEN MAKING MEATBALLS MY WHOLE LIFE ALWAYS THE SAME WAY FROM DIFFERENT REGIONS OF ITALY WHERE I LIVED.I WANTED TO DO... SOMETHING DIFFERENT.THESE WERE VERY NICE .THE SHALLOTS ARE BEST CHOPPED QUITE FINE,AND I COOKED THE MEATBALLS LONGER THAN IT SAID BECAUSE IT IS PORK-SO I PUT THEM IN THE OVEN TO FINISH THEM OFF WHILST I CONTINUED ON WITH THE REST.NEXT TIME I MIGHT SUBSTITUTE COOKING CREAM OR MASCARPONE IN PLACE OF THE SOUR CREAM,WHICH TOOK ON AN IDENTITY ALL ITS OWN ONCE I ADDED IT.I COULD SEE WHERE HE WAS GOING WITH THE SOUR CREAM,BUT I THINK THE FLAVOUR WAS TOO OVERPOWERING AND REQUIRED MORE ANONIMITY FROM THE CREAM ADDITIVE.THE TEXTURE WAS VERY PLEASING AND THE MEATBALLS FLAVOURFUL .THIS MEAL REQUIRES PREPARATION AND PLANNING BUT ALL GOOD MEALS DO.SOME OF THE OTHER FOOD NETWORK RECIPES FELL FLAT IN MY OPINION BUT THIS IS THE SECOND TYLER FLORENCE RECIPE IVE MANAGED TO DUPLICATE AND THEY WERE EQUALLY PLEASING.Read more
recipe Swedish Meatballs with Lingonberry Sauce
Pamela Chapel Hill, NC 12-30-2009
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5 year tradition now!
Rated: 5 stars out of 5

I make these every New Years Eve for my husband (of Swedish descent) and we just love them. The only changes I make are 1)... adding a bit less dill and 2) making extra sauce because it is SO good and goes great with egg noodles. Making them again tomorrow for a New Years Eve open house.Read more
recipe Swedish Meatballs with Lingonberry Sauce
Tom Hooksett, NH 11-20-2009
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Very Good Meatballs
Rated: 5 stars out of 5

If using seasoned Italian breadcrumbs, do NOT put milk into them. I am confident that the Romans build the aqueduct system... with this bio-degradable mortar. This is one reason they still stand today! An option is to put the crumbs into the meat mixture and add a little milk. The recipe was great. Growing up in a Swedish household, I miss the meatballs and this treat brought me back to my youth. I had to use red currant jelly because I couldn't find the linger berry at any of the local mega-marts. This is a very good recipe and I will use it to cook the balls again. Thanks for sharing, Tyler. I learned sharing today, too!Read more
recipe Swedish Meatballs with Lingonberry Sauce
Herbert Bordentown, NJ 11-19-2009
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Another Smash Hit for Tyler!
Rated: 5 stars out of 5

I recently made this dish for my foodie friends & it was a smash hit! (As Tyler's recipes always are.) The only changes I... made were the addition of allspice & Hungarian paprika to the meatballs. I also added crimini mushrooms to the sauce. I served the meatballs over egg noodles. I was skeptical about lingonberry jam but included it in the sauce & served more on the table as a side addition. Much to my surprise, the lingonberry jam was just what was needed to put this dish over the top! Thanks Tyler!Read more
recipe Swedish Meatballs with Lingonberry Sauce
amanda Phoenix, AZ 11-06-2009
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terrific meatballs
Rated: 5 stars out of 5

really great recipe. I unfortunately did not have carroway until the end of the recipe, so incorporated into the gravy (very... good gravy by the way, though i used pork stock instead of chicken.) I had to improvise with other seeds and spices, because of my delayed carroway situation (black pepper, cardomom, coriander and mace), but the spiced onions were a terrific base for the pork-beef meatballs. I thought the sour cream- lingonberry laced gravy was an excellent touch. I served it over rice, as that's how I love swedish meatballs, and it was Awesome. Steamed asparagus and potato bread alongside, it was a great meal. Highly recommend this recipe.Read more