Baked Swedish Meatballs (Tyler Florence)

READY IN: 1hr 10mins




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