Swedish Meatballs with Lingonberry Sauce

Serves 4 · 20 min prep · 30 min cook

Ingredients

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

Instructions

1. 1In a large bowl, soak the fresh breadcrumbs in the milk for 5 minutes until soft. Add the ground beef, ground pork, egg, grated onion, allspice, nutmeg, salt, and pepper.
2. 2Mix gently with clean hands just until combined; do not overwork or the meatballs will be tough. Roll into about 24 small, even meatballs roughly the size of a walnut.
3. 3Melt half the butter in a wide 12-inch skillet over medium heat. Working in batches so they brown evenly, cook the meatballs, turning occasionally, until deeply golden on all sides and cooked through, 8 to 10 minutes total. Transfer to a plate.
4. 4In the same skillet, melt the remaining butter. Sprinkle in the flour and whisk constantly for 1 minute to form a pale golden roux.
5. 5Slowly pour in the beef broth while whisking to prevent lumps. Bring to a gentle simmer and cook until the gravy thickens slightly and coats the back of a spoon, about 3 to 4 minutes.
6. 6Stir in the heavy cream and half of the lingonberry jam. Taste and adjust seasoning with a pinch more salt if needed. Return the meatballs to the pan and simmer gently for 5 minutes so they soak up the sauce.
7. 7Warm the remaining lingonberry jam in a small bowl so it loosens into a spoonable sauce. Scatter fresh dill over the meatballs.
8. 8Serve the meatballs and creamy gravy with boiled new potatoes or slices of dense rye bread, and a generous spoonful of the bright lingonberry sauce on the side.