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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 April 25, 2007

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    the broth makes it really juicy!

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  • on December 25, 2006

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    My sister-in-law made these on Christmas Eve. They are the most delicious Swedish meatballs I've ever tasted!!

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  • on October 29, 2006

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    I loved the recipe. The only thing I won't do in the future is to soak the breadcrumbs. It made the clump together and sometimes you get a mushy bite in the meatball. Do try and find the lingonberry preserves. It is a great flavor.

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  • on September 03, 2006

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    First time I made these with the soaked breadcrumbs, it was a mess. Next time I just used dry made them smaller and meatballs held together much better. First time I didn't grind the caraway and second time I did. It makes a BIG difference!
    I cut the amount of lingonberry jam a little, and added a little more salt. My husband is swedish and he loved them.

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  • on June 16, 2006

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    I am 100% Swedish, and what is lacking in this recipe is allspice. A Swedish meatball just doesn't taste Swedish without it.

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  • on November 07, 2005

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    Excelllent recipe delicious!!!!!

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  • on September 19, 2005

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    Normally I think that Tyler Florence's recipes are as good as it gets, but this one needs a little work. The meatballs are way too big. Although, that's a very simple fix. The only other adjustment I made was to double the ingredients for the sauce. Otherwise I didn't think there was enough sauce to serve the meatballs with egg noodles.

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  • on July 28, 2005

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    I thought to make these for my Swedish husband but we were both disappointed. Granted, I didn't have a means to grind the caraway. That flavor was overpowering and may have been more subtle if I could have ground the seeds as instructed. However, we found the jam to sweeten the sauce too much and it was lacking something; salt for one, and that tangy kick that we're used to in Swedish meatballs. The meatballs were pretty mushy as well. I did ours over egg noodles and was left with tons of unappetizing leftovers.

    However, the next night I sprayed a casserole dish with nonstick spray, put in the leftovers, and seasoned with onion salt and lemon pepper, and then topped with some shredded cheddar, parmesean, and munster cheeses. I baked it until the noodles were crunchy and it was actually pretty tasty although that dang caraway was still really strong.

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  • on June 17, 2005

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    I made these for our Christmas Eve party last year and I am still getting requests for the recipe. We had about 50 people over and these puppies didn't last. I made a double batch and didn't even get one! I did, however, make them again for a smaller party and tried them. They are fabulous and perfect the way they are. Don't change a thing! I can see why everyone wants the recipe. Enjoy!

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  • on June 09, 2005

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    I just finished eating these and I have to say they were really great, the perfect mix of sweet and savory. I used red currant jelly and beef stock instead of chicken, because I had some fresh in my fridge. My boyfriend who claimed to hate swedish meatballs couldn't get enough of them. I have never made a Tyler Florence recipe that wasn't a hit. Thanks Tyler!

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