1/1 Photo of Baked Swedish Meatballs (Tyler Florence)
1 hr 10 mins
Roxygirl in Colorado's Note:
I made these last week and loved their juicy texture. Despite the involved directions, I added a few timesavers and didn't find them any more difficult than regular meatballs (mixed in my Kitchen Aid). They freeze great. I put leftover frozen ones in crockpot with jarred gravy and cream of mushroom soup. Note: I've never made the lingonberry sauce but mix a can of cream of Mushroom soup with a half can milk for a creamy sauce.
My Private Note
Units: US | Metric
- 1 cup fresh breadcrumb (I used french bread)
- 3/4 cup milk
- 6 tablespoons unsalted butter
- 4 shallots, minced (I used red onion)
- 2 garlic cloves, minced
- 1 teaspoon caraway seed, toasted and ground
- kosher salt
- fresh ground white pepper
- 1 lb ground beef (I used only beef)
- 1 lb ground pork
- 1 large egg
- 3 tablespoons fresh parsley, chopped, plus
- extra fresh parsley, for garnishing dish
- 1 tablespoon fresh dill, chopped (I used dried) or 1/2 teaspoon dried dill (I used dried)
Optional Lingonberry sauce
- 1In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes.
- 2Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat.
- 3Add the shallots, garlic, and caraway; season with salt and pepper.
- 4Saute until softened but not browned, about 2 minutes.
- 5Put the ground beef and pork in a large bowl.
- 6Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper.
- 7Squeeze the milk out of the bread (I omitted this step) and add the bread to the meat mixture, and mix well using your hands.
- 8Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball.
- 9Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
- 10(I formed my meatballs the night before and let rest in refrigerator to develop the flavor).
- 11Melt 2 tablespoons of the butter in a large skillet over moderate heat.
- 12When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan.
- 13Saute the meatballs until well-browned on all sides, about 7 minutes total.
- 14Remove the meatballs to a platter lined with paper towels as they are done.
- 15(I baked mine on a foil-lined pan in my convection oven at 400 degrees until they were brown. They were so juicy that I'm always going to do it that way, and no mess!).
- 16Discard most of the fat from the skillet and return it to the heat.
- 17Add the remaining tablespoon of butter and swirl it around to coat the pan.
- 18Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
- 19Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.
- 20Simmer and stir until the liquid is reduced and a sauce starts to form;.
- 21season with salt and pepper.
- 22Lower the heat and stir in the sour cream.
- 23Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.
- 24Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
- 25Shower with chopped parsley and transfer to a serving bowl.
- 26Serve the Swedish meatballs with additional lingonberry jam on the side.
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Nutritional Facts for Baked Swedish Meatballs (Tyler Florence)
Serving Size: 1 (259 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 517.8
- Calories from Fat 323
- Total Fat 35.9 g
- Saturated Fat 16.7 g
- Cholesterol 140.0 mg
- Sodium 352.0 mg
- Total Carbohydrate 22.1 g
- Dietary Fiber 0.9 g
- Sugars 6.6 g
- Protein 25.5 g