Who can resist Sweden’s well-known dish…Swedish Meatballs?
These delicious little meatballs covered in a creamy sauce with a sweet touch of lingonberry jam.
How many trips did you take to Ikea just to have these fantastic meatballs? Probably too many to count. At least that’s my case. Well, you can forget them and make yours from scratch. It is really easy to make Swedish Meatballs and believe me, they taste so much better than the Ikea ones! Did I also mention it is also cheeper, too? You can always make a bigger batch of meatballs and have them uncooked in the freezer.
The original recipe uses a combination of beef and pork meat that gives them that distinct, amazing flavor and are served with lingonberry jam, a sweet-tart jam, on side. I was not able to find lingonberry jam in my area and after reading online that grape jelly can be a really good substitute, I went with it and worked perfectly. Truth be told, I could not tell any difference. Probably because I like to include the jam/ jelly in my sauce 🙂
Whether you serve them as appetizer or as a main dish with mash potatoes (that is my favorite combination), rice or pasta, the Swedish meatballs are the ultimate comfort food.
- 1/2 lb 500g minced pork
- 1/2 lb 500g minced beef
- 1 large egg preferably free-range or organic
- 100 ml milk
- 2/3 cup dried breadcrumbs I used Panko
- 1 tsp ground allspice
- 3 tbsp olive oil
- salt and pepper
- 1 tbsp chopped fresh parsley
- juice of ½ a lemon
- 300 ml beef stock
- 1 tbsp plain flour
- 60 ml heavy cream
- 1-2 tbsp of lingonberry jam/ blackcurrant jam/ grape jelly
In a large bowl put the pork, beef, egg, milk, breadcrumbs and allspice together. Add a pinch of salt and pepper, then using your clean hands, mix it well.
Divide the mixture, using wet hands and roll 30 little balls. Keep wetting your hands as you go so you get nice round elegant meatballs. Put them on a large piece of baking paper, then cover with cling film and pop into the fridge for at least 30 minutes to firm up.
When you're ready to cook, put your largest pan on a medium heat and add 3 tablespoons of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown.
Transfer the meatballs to a large plate. Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a tablespoon of lingonberry jam/ grape jelly and a pinch of salt and pepper. Bring to the boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs. Taste it, then season with more salt and pepper, if needed. Return the meatballs to the pan and move them around so they get coated in the sauce.
Serve your meatballs, drizzled with the creamy sauce left with mashed potatoes, rice or pasta.