Hey there, fellow foodies!
Today, I’m going to share with you a dish that wraps you up in its comforting embrace just as effectively as a thick, woolen Scandinavian sweater – I’m talking about the classic, ever-so-succulent Swedish Meatballs, and I’m giving it a delightful lingonberry twist!
Picture this: you’re walking through a bustling, chilly market square in Sweden, the air filled with the scents of warm spices and the sound of laughter. This dish is the essence of that experience, except it’s right from your own kitchen!
I must admit, there’s something about the blend of beef and pork, the subtle spiciness of allspice and nutmeg, and the creaminess of the gravy that makes these little orbs of joy a real treat for the tastebuds.
And then there’s the lingonberry. Oh, the lingonberry! If you haven’t had a chance to enjoy these tart, sweet berries before, you’re in for a treat. Let’s just say they’re to Scandinavians what ketchup is to, well, almost everyone else.
Now, onto the cooking!
Firstly, this dish isn’t a throw-together-in-ten-minutes kind of meal, but trust me, it’s worth every moment you spend crafting those meatballs and simmering that gravy. It’s a labor of love that brings a rich, hearty cheer to the dinner table.
Following traditional methods, we start with soaking the breadcrumbs in milk, which is an essential step to achieving that perfect meatball texture. The addition of the egg, spices, and aromatics just elevates the flavor profile to that wonderful land of coziness.
Browning the meatballs is another integral part, lending a lovely caramelized crust that’s just irresistible. And when those little beauties are simmering in the rich gravy, your kitchen will smell divine!
The sauce is creamy goodness that perfectly complements the meatballs. Remember, keep stirring to ensure that velvety smooth consistency – no lumps, thank you!
Now, serving these with lingonberry jam might seem unconventional to some, but it’s the traditional way, and there’s a reason for it. That hint of sweetness cutting through the rich gravy is just sublime, and it adds a whole new layer of flavor.
This dish is comfort and joy on a plate, ideal for a family dinner, a cozy night in, or impressing your friends at your next dinner party. Pair it with mashed potatoes, cucumber salad, or simply enjoy them as they are with a dollop of that gorgeous lingonberry jam.
So, tie on your apron, get those pots bubbling, and let’s bring a piece of Scandinavia into our homes with this heartwarming, comforting classic. Trust me, it’s going to be a winner.
As always, I’m eager to hear your thoughts and experiences with this recipe. Did you add your own twist? How did your family or guests react to the dish? Share in the comments below, and if you love this dish as much as I do, don’t forget to like and share this post with friends and family!
Keep cooking and stay cozy,
Al
Ingredients
– 500g ground beef
– 250g ground pork
– 1 large egg
– 60g breadcrumbs
– 120ml whole milk
– 1 small onion, finely chopped (about 100g)
– 2 cloves garlic, minced
– 1/2 teaspoon ground allspice
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon black pepper, freshly ground
– 1 teaspoon salt
– 2 tablespoons fresh parsley, chopped
– 2 tablespoons unsalted butter, for frying
For the sauce:
– 30g unsalted butter
– 3 tablespoons all-purpose flour
– 500ml beef stock
– 120ml heavy cream
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
For serving:
– 200g lingonberry jam or preserves
– Fresh parsley, chopped (for garnish)
Method
1. Begin by soaking the breadcrumbs in the milk in a large mixing bowl for about 5 minutes until the milk is absorbed and the breadcrumbs are soft.
2. To the soaked breadcrumbs, add the ground beef, ground pork, egg, finely chopped onion, minced garlic, allspice, nutmeg, black pepper, salt, and chopped parsley. Mix everything thoroughly but avoid overworking the meat to keep the meatballs tender.
3. Shape the mixture into meatballs, aiming for a size that’s slightly larger than a golf ball. You should have about 24 meatballs when you’re done.
4. Heat a large skillet over medium heat and add 2 tablespoons of unsalted butter. Once the butter is melted and foaming, add the meatballs in batches, making sure not to crowd the pan. Cook the meatballs for about 4-5 minutes on one side, then turn them to brown evenly on all sides, cooking for an additional 10-12 minutes, or until they’re cooked through. The internal temperature of the meatballs should reach 75°C (165°F). Transfer the cooked meatballs to a plate and cover to keep warm.
5. To make the sauce, remove all but 2 tablespoons of fat from the skillet and return to medium heat. Add the 30g of unsalted butter and allow it to melt before whisking in the flour. Keep stirring for about 2 minutes until the mixture turns light brown, creating a roux.
6. Gradually whisk in the beef stock, ensuring that no lumps form. Following the stock, add the heavy cream, Worcestershire sauce, and Dijon mustard. Continue to cook, stirring frequently, until the sauce has thickened to your liking; this usually takes about 5-7 minutes. Season with salt and pepper to taste.
7. Return the meatballs to the skillet with the sauce and turn them gently in the sauce until they are coated and heated through, about 2-3 minutes.
8. Serve the meatballs with a generous spoonful of the sauce and a side of lingonberry jam. Garnish with fresh parsley if desired. Enjoy your cozy Scandinavian meal!
