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Swedish Meatballs with Lingonberry Sauce Recipe

Swedish Meatballs with Lingonberry Sauce

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: The Swedish Chef

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

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  • on April 25, 2011

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    made these with pork & beef I ground myself and the meatballs came out great, moist and really tasty. The sauce was okay-I thought a little bland, but tasty. It is a time consuming recipe to make, but worth it.

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  • on February 05, 2011

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    TASTY. The meatballs are soft and moist! Everyone loved them! I will try them again and again. They may not be the original swedish meatballs, but they are my favorite meatball recipe thus far!

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  • on January 27, 2011

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    Wonderful! I baked my meatballs instead of frying them and made the gravy while the meatballs were roasting to save some time and fat.

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  • on December 16, 2010

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    Awesome! Big hit at the office Christmas party. Didn't make enough. Have to make them again and share the recipe.

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  • on June 05, 2010

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    This recipe may make wonderful meatballs, but there is no way they are Swedish! Three key factors: ! allspice is the key ingredient to making any meatball taste Swedish; 2 they are served in a beef gravy, with perhaps lingon on the side as a condiment; and 3 they should be small, smaller than a ping pong ball. (This is why readers noted that: 1 something was missing;; 2 they were too sweet; and 3 they were too big! I am 100% Swedish and there is no way that these meatballs can be labeled Swedish.
    By the way, I have never seen caraway or even garlic in a Swedish meatball recipe. (Even a little garlic would make them taste Italian. If anyone does decide to introduce allspice, a little goes a long way - start with no more than 1/4tsp. per pound of meat. Some recipes also use cardamon and/or nutmeg; but the key here is to use allspice.

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  • on March 29, 2010

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    We make these all the time! I do make a few changes, but nothing huge. I use beef stock instead of chicken. I omit the caraway, and use fresh grated nutmeg instead. That's it. This recipe is soooo delicious.

    Undeniably my family's favorite... and Tyler's Beef Stroganoff was hard to beat! We serve ours with homemade Spaetzle. Delish.

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  • on March 04, 2010

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    This recipe was super easy and VERY delicious! Have made 4 or 5 times now!

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  • on February 25, 2010

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    I cut this recipe for the meatballs in half but used the standard recipe for the sauce. I added a shake of nutmeg in the sauce and made egg noodles. It made 40 meatballs and double the sauce for the egg noodles and meatballs. The leftovers probably won't make it until dinner tomorrow! The meatballs were tender and spiced perfectly for the rich, rich, rich, sauce!

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  • on February 07, 2010

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    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!?!

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  • on January 09, 2010

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    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.

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