Swedish Meatballs With Lingonberry Sauce

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Recipe from Tyler Florence on Food 911. I have lingonberries in the freezer and need to get them used up.

Ingredients Nutrition


  1. In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes.
  2. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat.
  3. Add the shallots, garlic, and caraway; season with salt and pepper.
  4. Saute until softened but not browned, about 2 minutes.
  5. Put the ground beef and pork in a large bowl.
  6. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper.
  7. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands.
  8. Pinch 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.
  9. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
  10. Melt 2 tablespoons of the butter in a large skillet over moderate heat.
  11. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan.
  12. Saute the meatballs until well-browned on all sides, about 7 minutes total.
  13. Remove the meatballs to a platter lined with paper towels as they are done.
  14. Discard most of the fat from the skillet and return it to the heat.
  15. Add the remaining tablespoon of butter and swirl it around to coat the pan.
  16. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
  17. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.
  18. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper.
  19. Lower the heat and stir in the sour cream.
  20. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.
  21. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
  22. Shower with chopped parsley and transfer to a serving bowl.
  23. Serve the Swedish meatballs with additional lingonberry jam on the side.
Most Helpful

Certainly different than other Swedish meatball recipes I have done!
With a bit of patience, this recipe is fun!
LOVE the flavour combination, caraway and dill!
DH loved it, so THAT'S a T-H-R-I-L-L!!!

mickeydownunder August 23, 2011

Quite a process, but the result is excellent. As a previous reviewer mentioned, we weren't used to caraway and dill in them, but it's a natural fit and they are delicious. These are larger than I usually make them, and they don't stay round in a flat skillet; I think I'd make them a little smaller when I make them again. We did spoon on extra berries afterward. Great recipe, great supper. Made for Zaar World Tour 6 for the Voracious Vagabonds.

Lavender Lynn June 06, 2010

This is truly the best swedish meatball recipe i have ever had including 3 star restaurants. The use of caraway and dill bring the flavors over the top and of course the lingonberries..which i used extra of when serving were amazing..i happened to have a jar, used them with another recipe this week but if you don't cranberry sauce works too.

MarraMamba August 21, 2009