Authentic Swedish Meatballs with Lingonberry or Cranberry Sauce
Experience the true essence of Swedish cuisine with these Authentic Swedish Meatballs, served alongside a delightful and tangy Lingonberry or Cranberry Sauce. This dish captures the warmth and charm of traditional Swedish home cooking, showcasing the perfect blend of savory meatballs made from the finest minced beef and pork, complemented by aromatic spices and fresh herbs. Whether you use Lingonberries—where you'll discover a subtle sweetness—or cranberries for a familiar tartness, this recipe ensures a mouthwatering experience. Serve these hearty meatballs with fluffy mashed potatoes or rich ribbon pasta for a comforting meal that brings families together around the table.
6
Servings
550
Calories
18
Ingredients
Ingredients
Lingonberries or Cranberries
500 g (fresh or frozen, rinsed)
Lemon
1 (juice and zest finely grated)
Caster Sugar
150 g (for sauce, add more to taste if desired)
Butter
50 g (for sautéing and later in the sauce)
Onion
1 (peeled and very finely diced)
Allspice
2 teaspoons (ground)
Fresh Brown Breadcrumbs
100 g (soaked in milk)
Milk
150 ml (for soaking breadcrumbs)
Fresh Minced Beef
500 g (mix with pork for meatballs)
Fresh Ground Pork
500 g (mix with beef for meatballs)
Egg
1 (beaten for binding meat mixture)
Salt
to taste
Pepper
to taste
Sunflower Oil
2 tablespoons (for frying meatballs)
Flour
2 tablespoons (for thickening sauce)
Beef Stock
400 ml
Sour Cream or Crème Fraîche
200 g (for creamy sauce)
Fresh Dill
4 tablespoons (finely chopped for garnish)
Instructions
1
Start by preparing the sauce. In a heavy-bottomed saucepan, combine the lingonberries or cranberries with approximately 100 to 120 ml of water, along with the lemon juice and zest. Bring this mixture to a boil.
2
Once boiling, reduce the heat to a gentle simmer and cook for 10 to 15 minutes, allowing the berries to begin bursting. Add the caster sugar and cook until it is fully dissolved. After cooking, taste the sauce; if it remains too tart, stir in additional sugar until the desired sweetness is achieved, then allow the sauce to cool.
3
For the meatballs, melt a small amount of the butter in a frying pan over medium heat. Add the finely diced onion and sauté until soft, then incorporate the allspice, cooking for another minute to release its flavors.
4
In a bowl, soak the fresh brown breadcrumbs in the milk for about 30 to 45 minutes so that the bread absorbs the liquid. Once soaked, mix in the sautéed onion and allspice, followed by the minced beef, ground pork, beaten egg, and seasonings. Combine thoroughly until well-blended.
5
With dampened hands, form the meat mixture into balls about the size of large walnuts.
6
In a large skillet, heat half of the remaining butter with half of the sunflower oil over medium heat. Fry the meatballs in batches until they are golden brown and firm, ensuring they maintain their shape. Once cooked, set the meatballs aside to cool slightly.
7
Using the same skillet, add the remaining butter and oil and sprinkle in the flour, cooking over low heat until it turns a golden sandy color, resembling a roux.
8
Remove the pan from the heat and gradually whisk in the beef stock, stirring continuously to mix well. Return the pan to the heat, bring it to a boil, and then add the sour cream (or crème fraîche). Reduce the heat and gently add the meatballs, covering and simmering for 15 to 20 minutes until the sauce thickens.
9
Before serving, taste the dish and adjust the seasoning to your preference. Stir in the finely chopped fresh dill just before serving.
10
Serve the savory meatballs drizzled with the lingonberry or cranberry sauce, and pair with creamy mashed potatoes or broad ribbon pasta for a complete meal.
Nutrition Information
37.5
Fat
32
Carbs
26
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Authentic Swedish Meatballs?
Authentic Swedish Meatballs are a traditional dish made from a blend of minced beef and pork, flavored with aromatic spices like allspice, and served with a creamy gravy and tangy berry sauce.
What sauce is typically served with Swedish Meatballs?
They are traditionally served with a lingonberry or cranberry sauce and a savory cream-based gravy.
Can I use cranberries instead of lingonberries?
Yes, you can use cranberries for a familiar tartness if lingonberries are unavailable.
What type of meat is used in this recipe?
This recipe uses a combination of 500g fresh minced beef and 500g ground pork.
How do I prepare the lingonberry sauce?
Combine lingonberries or cranberries with water, lemon juice, and zest; bring to a boil and simmer for 10-15 minutes before dissolving caster sugar into the mixture.
Why should I soak breadcrumbs in milk?
Soaking breadcrumbs in milk ensures they absorb the liquid, which results in a more tender and moist texture for the meatballs.
What spices are used in Swedish meatballs?
The primary aromatic spice used is ground allspice, along with salt and pepper for seasoning.
How long do the breadcrumbs need to soak?
The fresh brown breadcrumbs should be soaked in milk for about 30 to 45 minutes.
How many servings does this recipe make?
This recipe yields 6 servings.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
Can I use sour cream or crème fraîche for the gravy?
Yes, the recipe allows for 200g of either sour cream or crème fraîche to achieve a rich, creamy sauce.
How do I prevent the meatballs from falling apart?
The use of a beaten egg and soaked breadcrumbs acts as a binding agent to help the meatballs maintain their shape.
What sides go well with Swedish meatballs?
They pair perfectly with fluffy mashed potatoes or rich ribbon pasta.
How do I make the gravy for the meatballs?
The gravy is made by creating a roux with butter and flour, then whisking in beef stock and finishing with sour cream.
What is the fat content in this dish?
There are 37.5 grams of fat per serving.
Can I use frozen berries for the sauce?
Yes, the recipe works with both fresh and frozen lingonberries or cranberries.
How long should the meatballs simmer in the sauce?
The meatballs should simmer in the sauce for 15 to 20 minutes until the sauce thickens.
What kind of oil should I use for frying?
Sunflower oil is recommended, used in combination with butter for frying the meatballs.
How much protein is in one serving?
There are 26 grams of protein in each serving.
When should I add the fresh dill?
Stir in the finely chopped fresh dill just before serving for the best flavor.
What color should the roux be for the gravy?
The flour and butter mixture should be cooked until it turns a golden sandy color.
What should I do if the lingonberry sauce is too tart?
If the sauce is too tart after cooking, you can stir in additional caster sugar until the desired sweetness is achieved.
How much beef stock is required for the sauce?
The recipe requires 400 ml of beef stock for the gravy.
Why add lemon zest to the berry sauce?
Lemon juice and zest provide a bright acidity that balances the sweetness and tartness of the berries.
How do I form the meatballs properly?
Using dampened hands helps to form the meat mixture into smooth balls without it sticking to your skin.
What size should the Swedish meatballs be?
The meat mixture should be formed into balls approximately the size of large walnuts.
Are the onions cooked before adding them to the meat?
Yes, the finely diced onions are sautéed in butter until soft before being incorporated into the meatball mixture.
What type of breadcrumbs are best for this recipe?
The recipe specifies 100g of fresh brown breadcrumbs for an authentic texture.
Is this a traditional Swedish recipe?
Yes, this recipe captures the true essence and charm of traditional Swedish home cooking.
How many carbohydrates are in a serving?
Each serving contains 32 grams of carbohydrates.