Swedish Meatballs With Gravy and Lingonberry Preserves
photo by Lavender Lynn
- Ready In:
- 2hrs 30mins
- 1 1⁄2 cups fresh breadcrumbs
- 3⁄4 cup milk
- 1 onion, finely chopped
- 2 eggs, beaten
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon freshly-grated nutmeg
- 1⁄2 teaspoon fresh ground black pepper
- 1 lb lean ground chuck
- 1 lb lean ground veal
- 1⁄2 lb ground lean pork
- 1 tablespoon butter (to 2 tablespoons)
- 1 tablespoon oil, plus more as needed
- 1 onion, sliced
- 2 1⁄2 tablespoons flour
- 1 1⁄2 cups canned beef consomme
- 1⁄2 cup whipping cream
- salt, to taste
- freshly-ground white pepper, to taste
- lingonberry preserves, for serving
- Put bread crumbs and milk in large bowl.
- 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.
Questions & Replies
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This is an outstanding recipe for Swedish Meatballs. The flavors were spot on. It made a huge batch. I froze half of the meatballs for another meal, but made the full amount of the sauce for the other half and it was the perfect amount. I served it over noodles with the lingonberry preserves. A nice contrast - it kind of reminded me of the cranberry sauce served with turkey. Made for Mike and the Appliance Killers ZWT9.
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