Swedish Meatballs with Lingonberry Sauce
Classic Swedish meatballs made with a mix of ground beef and pork, gently spiced and simmered in a creamy brown gravy. Served with traditional lingonberry sauce, this comforting dish captures the cozy flavors of Scandinavian home cooking.
Servings: 6 servings
Calories: 385kcal
Cost: 14
Equipment
- mixing bowls
- Large skillet
- whisk
- spatula
- measuring cups and spoons
Ingredients
- 250 g ground beef
- 250 g ground pork
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 egg
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- 3/4 cup heavy cream
- 1 tsp soy sauce
- 1 tsp Dijon mustard
- 1/2 cup lingonberry sauce (for serving)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes to soften.
- In a large bowl, mix ground beef, pork, soaked breadcrumbs, onion, egg, allspice, nutmeg, salt, and pepper. Mix until just combined.
- Shape the mixture into 1-inch meatballs and place on a plate or tray.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Cook meatballs in batches until browned on all sides and cooked through. Remove and set aside.
- In the same skillet, melt remaining butter. Whisk in flour to form a roux and cook for 1 minute. Gradually add beef broth while whisking until smooth.
- Add cream, soy sauce, and Dijon mustard. Stir until the sauce thickens and becomes creamy.
- Return meatballs to the skillet and simmer for 5 minutes, coating them in the sauce.
- Serve warm with lingonberry sauce on the side and garnish with chopped parsley.
Notes
For authentic flavor, use a combination of ground beef and pork. If lingonberry sauce isn’t available, cranberry sauce works as a substitute. These meatballs freeze well — store with gravy in airtight containers. Serve with mashed potatoes or egg noodles for a hearty meal.