Swedish Meatballs with Lingonberry Sauce

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Excellent meatballs! I did not use the carraway seeds, but they were still delicious. The shallots give them a wonderful flavor. I found the lingonberry jam at Publix. These are time consuming, but you can't beat the flavor! I served these with mashed potatoes, green beans, and homemade bread. Someone mentioned that they made them in the oven, and made the gravy without the brown bits from the fried meatballs. I have to say that the brown bits make the gravy very rich and darker in color. If you don't fry them, then the gravy turns out very light in color and when the lingonberry is added it has a pink hue which is not very appetizing to look at, although it may still taste good.

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Found the ligonberry jam at Whole Foods. Used a veal/pork/beef mix. I never fry my meatballs; I baked these on a rack over a rimmed baking sheet @350 for 20 minutes, followed the rest of the recipe. Served these as an appetizer and had the leftovers with mashed potatoes and green beans. The meatballs were nice and moist and the gravy very flavorful-the caraway seeds added a very nice touch.

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One more thing, the Lingonberry jam is hard to find. Red currant can be used as replacement. Once you taste it, you can substitute based on that. I've also used jellied cranberry sauce and it was fine! The lingonberry jam is tart like cranberries or red currants with just a little sweetness :

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All of my husband's family is Swedish and love Swedish Meatballs. I already have a recipe that I like, but thought I would take a look at how others are making theirs. I found this recipe interesting because it is made with chicken broth. We use beef broth. As for the Lingonberry Jam that is mentioned in the recipe, this is correct. Another reviewer stated that Tyler was wrong. There is such a thing a Lingonberry Jam. You can buy it by the bucket at Ikea is you want. The other reviewer used Loganberry Jam. This is a cross between a blackberry and a red raspberry. If you can't find Lingonberry then Loganberry will work as a replacement. Also, if you don't want to hunt down either jam you can use a seedless raspberry jam. I gave this recipe four stars as it sounds delicious. Hopefully, I can give it five stars after I make it!

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I already have a recipe for the meatballs that I really like but my sauce was lacking "something". That something is the Jam in this sauce recipe. However, just a heads up on a mistake in Tyler's sauce recipe. It should be Loganberry Jam NOT Ligonberry Jam. It is hard to find but it is critical to the recipe. I found it at Wegmans. The fact that I found my missing sauce ingredient withing this recipe, I am giving it a five.

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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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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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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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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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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.