Swedish Meatballs with Lingonberry Jam

Method

1. 1
   • ground beef 400 g
   • ground pork 200 g
   • egg 1
   • breadcrumbs 1 dl
   • milk 1 dl
   • onion 1
   • ground allspice 1 tsp
   • salt to taste
   • black pepper to taste

   Mix the meatball base — In a bowl, soak the breadcrumbs in milk for 5 minutes. Mix in the ground beef, ground pork, egg, chopped onion, allspice, salt and black pepper until well combined.

   ⏱5 min
2. 2

   Shape the meatballs — Shape the mixture into small meatballs, about the size of a walnut, rolling them between your palms.

3. 3
   • butter 3 tbsp

   Fry the meatballs — Melt 2 tablespoons of butter in a large pan over medium heat. Fry the meatballs in batches, turning often, until golden brown and cooked through, about 10 minutes. Set aside.

   ⏱10 min
4. 4
   • butter 3 tbsp
   • wheat flour 2 tbsp
   • beef stock 5 dl

   Make the roux — In the same pan, melt the remaining butter and whisk in the flour to form a paste. Cook for 1 minute, then gradually whisk in the beef stock until smooth.

   ⏱1 min
5. 5
   • salt to taste
   • black pepper to taste
   • heavy cream 1 dl

   Simmer the cream sauce — Stir in the heavy cream and simmer the sauce for 5 minutes until slightly thickened. Season with salt and black pepper.

   ⏱5 min
6. 6

   Return meatballs to the sauce — Return the meatballs to the pan and simmer gently for 5 minutes to heat through and absorb the sauce.

   ⏱5 min
7. 7
   • lingonberry jam 4 tbsp

   Serve with lingonberry jam — Serve the meatballs hot, generously topped with a spoonful of lingonberry jam alongside the creamy sauce.