Swedish Meatballs With Gravy and Lingonberry Preserves

Recipe by lazyme
READY IN: 2hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups fresh breadcrumbs
  • 34
    cup milk
  • 1
    onion, finely chopped
  • 2
    eggs, beaten
  • 12
    teaspoon ground allspice
  • 12
    teaspoon freshly-grated nutmeg
  • 1
    lb lean ground chuck
  • 1
    lb lean ground veal
  • 12
    lb ground lean pork
  • 1
    tablespoon butter (to 2 tablespoons)
  • 1
    tablespoon oil, plus more as needed
  • 1
    onion, sliced
  • 2 12
    tablespoons flour
  • 1 12
    cups canned beef consomme
  • 12
    cup whipping cream
  • salt, to taste
  • freshly-ground white pepper, to taste
  • lingonberry preserves, for serving
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DIRECTIONS

  • Put bread crumbs and milk in large bowl.
  • Stir.
  • Soak 10 minutes.
  • Add onion, eggs, allspice, nutmeg and pepper.
  • Use wooden spoon to combine.
  • Break meats into small bits with your hands.
  • Add to bowl.
  • Use wooden spoon to beat until mixture is well-mixed.
  • Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands.
  • Alternately, use tablespoon and moistened hands to shape mixture into balls.)
  • Arrange meatballs in single layer on lightly oiled baking sheet.
  • Refrigerate until firm, about 2 hours.
  • Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat.
  • Add meatballs in batches, without crowding.
  • Cook until browned, shaking pan occasionally, about 5 minutes.
  • Transfer to wide, shallow, oven-to-table casserole.
  • Repeat with remaining meatballs, adding more butter and oil as needed.
  • Reserve hot skillet, unwashed, for making gravy.
  • Add onion to reserved skillet.
  • Cook over medium heat until softened, stirring often, about 4 minutes.
  • Add flour; cook 1 minute.
  • Stir in consomme.
  • Stir until thickened, about 4 minutes.
  • Add cream.
  • Stir until hot.
  • Taste and season with salt and pepper.
  • Strain gravy and pour over meatballs.
  • Cover casserole with lid or foil.
  • Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes.
  • Cool 20 minutes.
  • Use slotted spoon to set meatballs aside; skim fat from gravy.
  • Put meatballs back in gravy.
  • Reheat at 300 degrees until hot, 10 to 20 minutes.
  • (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.).
  • Serve hot, spooned over dilled noodles.
  • Pass lingonberry preserves separately.
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