1/9 Photos of Swedish Meatballs With Lingonberry or Cranberry Sauce
1 hr 15 mins
French Tart's Note:
Swedish meatballs must be the most famous "export" recipe from this fascinating country. I like to think that these are a little bit different, and more authentic than most recipes you see. This is REAL Swedish home cooking at its best - and if you can manage to get hold of Lingonberries, you will notice a wonderful & very subtle difference; however, cranberries will do just as well. These meatballs are perfect served with piles of mashed potatoes or broad ribbon pasta.
My Private Note
Units: US | Metric
Lingonberry or Cranberry Sauce
- 500 g lingonberries or 500 g cranberries
- 1 lemon, juice and zest of, finely grated
- 150 g caster sugar
- 50 g butter
- 1 onion, peeled and very finely diced
- 2 teaspoons allspice
- 100 g fresh brown breadcrumbs
- 150 ml milk
- 1/2 kg fresh minced beef
- 1/2 kg fresh ground pork
- 1 egg, beaten
- 2 tablespoons sunflower oil
- 2 tablespoons flour
- 400 ml beef stock
- 200 g sour cream or 200 g creme fraiche
- 4 tablespoons finely chopped fresh dill
- 1To make the sauce, put the lingonberries or cranberries into a heavy bottomed saucepan with about 100 to 120 mls of water, the lemon juice and zest & bring to the boil.
- 2Then turn the heat down to a gentle simmer and cook for 10 to 15 minutes. As soon as the berries have started to burst - add the caster sugar and cook until the sugar has completely dissolved. Take off the heat and allow to cool. Check for sweetness, if it is too sour, add more sugar to taste and cook until dissolved.
- 3To make the meatballs, first melt a little of the butter in a frying pan and add the finely chopped onion - sauté until soft & then add the allspice.
- 4Soak the breadcrumbs in the milk - until the milk has been absorbed, about 30 to 45 minutes. Mix the fried onion in with the soaked bread and then add the meat and beaten egg, season and mix well.
- 5Dampen your hands and form the mixture into balls about the size of large walnuts.
- 6Heat half of the remaining butter with half of the oil and fry the meatballs in batches - until they are golden brown in colour and hold their shape.
- 7Allow to meatballs to cool slightly.
- 8Heat up the remaining butter and oil in the pan and add the flour - cooking over a low heat until the flour is golden and sandy in appearance (like a roux base).
- 9Take the pan off the heat and gradually add the beef stock, stirring and blending well after each addition. Put the pan back on the heat and bring to the boil - then add the sour cream (creme fraiche). Turn the heat down and add the meatballs - cover and cook over a low heat for about 15 to 20 minutes, until the sauce has thickened.
- 10Check and adjust the seasoning before adding the chopped dill to the meatball and sauce mixture.
- 11Serve with the Lingonberry or Cranberry sauce, and mashed potatoes or broad ribbon noodles.
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Nutritional Facts for Swedish Meatballs With Lingonberry or Cranberry Sauce
Serving Size: 1 (371 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 726.7
- Calories from Fat 449
- Total Fat 49.9 g
- Saturated Fat 20.9 g
- Cholesterol 185.6 mg
- Sodium 495.8 mg
- Total Carbohydrate 35.0 g
- Dietary Fiber 0.7 g
- Sugars 27.3 g
- Protein 34.0 g
The following items or measurements are not included: