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A skillet of browned Swedish meatballs coated in a rich cream sauce with a side of red lingonberry jam.

Swedish Meatballs with Cream Sauce & Lingonberries

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 250 g ground beef
  • 250 g ground pork
  • 40 g panko breadcrumbs
  • 100 ml whole milk
  • 1 large eg g
  • 1 small yellow onion, finely grated
  • 1 clove garlic , minced
  • 0.5 teaspoon ground allspice
  • 0.25 teaspoon ground nutmeg
  • 1 teaspoon sal t
  • 0.5 teaspoon black pepper
  • 40 g unsalted butter
  • 2 tablespoons all -purpose flour
  • 300 ml beef broth
  • 100 ml heavy cream
  • 100 g lingonberry jam

Method
 

  1. In a small bowl, combine panko breadcrumbs and milk; let sit for 5 minutes until liquid is absorbed.
  2. In a large mixing bowl, combine ground beef, ground pork, grated onion, garlic, egg, allspice, nutmeg, salt, pepper, and the soaked breadcrumbs.
  3. Mix by hand until just combined; do not overwork the meat.
  4. Shape the mixture into 24 uniform meatballs, approximately 2.5cm in diameter.
  5. Heat 20g of butter in a large skillet over medium-high heat. Add meatballs and brown on all sides for 8-10 minutes until cooked through. Remove meatballs and set aside.
  6. In the same skillet, melt the remaining 20g of butter. Whisk in the flour and cook for 1-2 minutes until a light brown roux forms.
  7. Slowly whisk in the beef broth and heavy cream, scraping the bottom of the pan for browned bits. Simmer for 3-5 minutes until the sauce thickens.
  8. Return the meatballs to the skillet and toss to coat in the cream sauce.
  9. Serve immediately with a side of lingonberry jam and mashed potatoes or egg noodles.