Swedish Meatballs with Lingonberry or Cranberry Sauce
Indulge in the comforting flavors of Swedish Meatballs with Lingonberry or Cranberry Sauce, a classic Nordic dish brimming with rich and hearty goodness. These tender meatballs are made from a flavorful blend of ground beef and pork, seasoned with warm spices like allspice and nutmeg, and bound together with milk-soaked breadcrumbs for a melt-in-your-mouth texture. Simmered in a creamy, velvety gravy made from beef broth and heavy cream, they pair perfectly with the sweet-tart pop of lingonberry or cranberry sauce. Perfect for cozy family dinners or special occasions, this dish is garnished with fresh parsley for a pop of color and served over buttery mashed potatoes or egg noodles. Easy to make and deeply satisfying, it’s a must-try recipe that brings authentic Scandinavian charm to your table.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 60 grams breadcrumbs
- 120 milliliters milk
- 1 large egg
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 0.5 teaspoons ground allspice
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 30 grams butter
- 2 tablespoons vegetable oil
- 500 milliliters beef broth
- 200 milliliters heavy cream
- 2 tablespoons all-purpose flour
- 200 grams lingonberry or cranberry sauce
- 2 tablespoons, chopped fresh parsley (optional, for garnish)
Instructions
In a small bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes to soak.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, onion, garlic, allspice, nutmeg, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Roll the meat mixture into small meatballs, about 1 inch in diameter. You should have around 20-25 meatballs.
Heat the butter and vegetable oil in a large skillet over medium heat. Cook the meatballs in batches to avoid overcrowding, browning them on all sides. This should take about 7-8 minutes total per batch. Remove the cooked meatballs and set them aside.
In the same skillet, reduce the heat to medium-low. Add the flour and whisk it into the fat left in the skillet to create a roux. Cook for 1-2 minutes, stirring constantly.
Gradually add the beef broth to the skillet, whisking continuously to prevent lumps. Once the broth has been fully incorporated, add the heavy cream and bring the mixture to a simmer.
Return the cooked meatballs to the skillet with the gravy. Simmer for 10 minutes, stirring occasionally, until the meatballs are fully cooked and the sauce has thickened.
Serve the Swedish meatballs hot, topped with fresh parsley if desired, alongside lingonberry or cranberry sauce for a touch of sweetness.
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.9 g | 309% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 3461 mg | 150% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 64.8 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 385 mg | 30% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2065 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
