If you’re craving comfort food with a Scandinavian twist, these Swedish Meatballs with Lingonberry Sauce are exactly what you need. This classic dish combines perfectly seasoned meatballs with a rich, creamy gravy and the traditional sweet-tart lingonberry sauce that makes it uniquely Swedish. I’ve refined this recipe to give you restaurant-quality results right in your own kitchen.
Ingredients
For the meatballs:
- 1 pound ground beef (80/20)
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 1/3 cup milk
- 1 egg
- 1 finely diced onion
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
For the cream sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon soy sauce
- 1 jar (14 oz) lingonberry jam
Instructions
- Start by soaking the breadcrumbs in milk for 5 minutes until they’re completely soft.
- In a large bowl, combine the soaked breadcrumbs, ground meats, egg, diced onion, allspice, nutmeg, salt, and pepper. Mix gently with your hands until just combined – don’t overmix!
- Shape the mixture into 1-inch meatballs. Pro tip: keep your hands slightly wet to prevent sticking.
- Heat a large skillet over medium heat and cook the meatballs in batches until browned on all sides and cooked through (about 8-10 minutes).
- Remove meatballs and set aside. In the same pan, melt butter and whisk in flour to create a roux.
- Gradually add beef broth while whisking constantly to prevent lumps. Add cream and soy sauce, simming until the sauce thickens.
- Return meatballs to the pan and simmer for 5 minutes.
- Serve hot with lingonberry jam on the side.
Cook Time and Serving Size
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6
Recipe Notes
– If you can’t find lingonberry jam, cranberry sauce makes an excellent substitute.
– Make sure your ground meat is cold when mixing – this helps achieve the perfect texture.
– Don’t skip the pork – it adds necessary fat and flavor to the meatballs.
– The sauce should be thick enough to coat the back of a spoon. If it’s too thick, thin it with a little beef broth.
– These meatballs freeze beautifully for up to 3 months. Just reheat gently in the sauce.
– Traditionally served over egg noodles or mashed potatoes to soak up all that delicious gravy.
Swedish Meatballs with Lingonberry Sauce
Ingredients
- 1 pound ground beef 80/20
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 1/3 cup milk
- 1 egg
- 1 finely diced onion
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon soy sauce
- 1 jar 14 oz lingonberry jam
Instructions
- Start by soaking the breadcrumbs in milk for 5 minutes until they're completely soft.
- In a large bowl, combine the soaked breadcrumbs, ground meats, egg, diced onion, allspice, nutmeg, salt, and pepper. Mix gently with your hands until just combined - don't overmix!
- Shape the mixture into 1-inch meatballs. Pro tip: keep your hands slightly wet to prevent sticking.
- Heat a large skillet over medium heat and cook the meatballs in batches until browned on all sides and cooked through (about 8-10 minutes).
- Remove meatballs and set aside. In the same pan, melt butter and whisk in flour to create a roux.
- Gradually add beef broth while whisking constantly to prevent lumps. Add cream and soy sauce, simming until the sauce thickens.
- Return meatballs to the pan and simmer for 5 minutes.
- Serve hot with lingonberry jam on the side.
