Swedish Meatballs with Lingonberry Sauce

A beloved staple of Swedish home cooking, these tender meatballs mix beef and pork with warm allspice, then rest in a silky cream gravy. Bright lingonberry jam adds the classic Nordic sweet-tart contrast that makes the dish sing.

Serves 4 · 25 min prep · 30 min cook

Estimate for one serving

• 610 cal
• 36g protein
• 32g carbs
• 38g fat
• 3g fiber

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Ingredients

• 1 lb ground beef
• 0.5 lb ground pork
• 1/2 cup fresh breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 1 small yellow onion
• 4 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1/3 cup heavy cream
• 1/2 cup lingonberry jam
• 1/2 tsp ground allspice
• 1/4 tsp ground white pepper
• 1.5 tsp kosher salt
• 2 tbsp chopped fresh dill
• 1 lb for serving boiled new potatoes

Instructions

1. 1Finely grate the onion and squeeze out excess liquid. Soak the breadcrumbs in the milk for 5 minutes until soft.
2. 2In a large bowl combine the ground beef, ground pork, soaked breadcrumbs, grated onion, egg, allspice, white pepper, and salt. Mix gently with your hands just until evenly blended—do not overwork.
3. 3With damp hands, roll the mixture into small meatballs roughly the size of walnuts. Place them on a parchment-lined tray.
4. 4Melt half the butter in a wide 12-inch skillet over medium heat. Brown the meatballs in batches, turning so all sides turn golden, about 6 to 8 minutes total per batch. Transfer browned meatballs to a plate.
5. 5Add the remaining butter to the same skillet. Sprinkle in the flour and whisk constantly for 1 minute to form a light golden roux.
6. 6Slowly pour in the beef broth while whisking to prevent lumps. Bring to a gentle simmer and cook until the gravy thickens slightly, about 3 to 4 minutes.
7. 7Stir in the heavy cream and a spoonful of the lingonberry jam for subtle sweetness. Taste and adjust salt. Return the meatballs to the pan, nestling them into the sauce.
8. 8Cover and simmer on low heat for 8 to 10 minutes until the meatballs are cooked through and the sauce is silky and clinging.
9. 9Warm the remaining lingonberry jam gently so it loosens into a spoonable sauce. Serve the meatballs over boiled new potatoes, spoon gravy over everything, add a dollop of lingonberry sauce, and scatter fresh dill.