cook.

Swedish Meatballs

Name: Swedish Meatballs
Total time: 40 min
Yield: 4 servings
Cuisine: Swedish
Ingredients: 300 g minced beef and pork mixture (70% beef, 30% pork); 50 g breadcrumbs; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp allspice; 0.25 tsp nutmeg; 2 tbsp butter; 2 tbsp flour; 300 ml beef stock; 100 ml heavy cream; 2 tbsp lingonberry jam (or substitute with cranberry sauce); 1 fresh dill, chopped for garnish

Authentic Swedish meatballs with creamy sauce and lingonberry jam. Swedish recipe on the hob, with quantities that scale to your servings.

Ingredients

300 g minced beef and pork mixture (70% beef, 30% pork)

50 g breadcrumbs

1 medium onion, finely chopped

2 cloves garlic, minced

1 tsp salt

0.5 tsp black pepper

0.5 tsp allspice

0.25 tsp nutmeg

2 tbsp butter

2 tbsp flour

300 ml beef stock

100 ml heavy cream

2 tbsp lingonberry jam (or substitute with cranberry sauce)

1 fresh dill, chopped for garnish

Method

Prepare the meatball mixture by combining minced beef and pork with breadcrumbs, onion, garlic, salt, black pepper, allspice, and nutmeg in a large bowl.

Form the mixture into 16 small meatballs (about 20g each). Set aside.

Fry the meatballs in a skillet with butter over medium heat until golden brown on all sides (5-7 minutes). Remove and set aside.

Make a roux by adding flour to the same skillet and stirring for about 30 seconds.

Add beef stock gradually, stirring constantly to prevent lumps. Bring to a simmer.

Stir in cream and lingonberry jam until well combined and heated through (3 minutes).

Return the meatballs to the sauce and simmer for 5-10 minutes until heated through.

Serve hot with mashed potatoes or lingonberry jam on top, garnished with fresh dill.