Swedish Meatballs with Lingonberry Jam

Ingredients

• 400 g ground beef
• 200 g ground pork
• 1 egg
• 1 dl breadcrumbs
• 1 dl milk
• 1 onion, finely chopped
• 1 tsp ground allspice
• salt to taste
• black pepper to taste
• 3 tbsp butter
• 2 tbsp wheat flour
• 5 dl beef stock
• 1 dl heavy cream
• 4 tbsp lingonberry jam

Method

1. 1.

   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.

2. 2.

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

3. 3.

   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.

4. 4.

   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.

5. 5.

   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.

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.

7. 7.

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