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- 1 pound ground beef - ½ pound ground pork (omit if you prefer a beef-only version) - 1 small onion, finely chopped - 2 cloves garlic, minced Swedish meatballs need a good mix of meats. Ground beef gives flavor and texture. Adding ground pork makes them juicier. Onions and garlic add a nice depth to the taste. Make sure the onion is finely chopped so it blends well. Minced garlic brings a great aroma. - 1 cup beef broth - 1 tablespoon soy sauce - 1 tablespoon lingonberry jam (or other berry jam if unavailable) The creamy lingonberry sauce is key to this dish. Beef broth adds richness. Soy sauce gives it a savory kick. Lingonberry jam brings sweetness and a bit of tartness. If you cannot find lingonberry jam, any berry jam works well too. - ¾ cup breadcrumbs - 1 teaspoon ground allspice - 1 teaspoon ground nutmeg - Salt and pepper to taste - 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry) Breadcrumbs help bind the meatballs together. Allspice and nutmeg add warmth and depth. Adjust salt and pepper to your liking. The cornstarch slurry thickens the sauce, giving it a creamy finish. This mix of ingredients creates a classic and comforting dish. {{ingredient_image_1}} 1. In a large bowl, combine the ground beef and ground pork. If you want a beef-only version, skip the pork. 2. Add the finely chopped onion and minced garlic to the meat. 3. Mix in the breadcrumbs, egg, milk, allspice, nutmeg, salt, and pepper. 4. Stir until just combined. Do not overmix, or your meatballs may be tough. 5. Use your hands to form small meatballs, about 1 inch in diameter. 6. Place the meatballs on a baking sheet while you form the rest. 1. In a large skillet, heat the olive oil over medium heat. 2. Once the oil is hot, add the meatballs in batches. 3. Brown them on all sides for about 5-7 minutes total. 4. After cooking, remove the meatballs from the skillet and set them aside. 1. In the same skillet, add the beef broth, soy sauce, and lingonberry jam. 2. Stir these ingredients well and bring the mix to a simmer. 3. Slowly whisk in the heavy cream and cook, stirring often for about 5 minutes, until the sauce thickens slightly. 4. Add the cornstarch slurry to the sauce. Cook for an additional minute until it becomes creamy and smooth. 5. Return the meatballs to the skillet, gently coating them in the sauce. 6. Allow the meatballs to simmer in the sauce for 2-3 minutes. This ensures they are heated through. Enjoy your Swedish meatballs with creamy sauce! To get the best meatballs, do not overmix the meat. Overmixing makes the meatballs tough. Mix just until combined. This keeps them soft and juicy. Aim for meatballs about 1 inch wide. This size cooks evenly and keeps them tender. Adjust the seasoning to your taste. Add more salt or spices if you like. Fresh herbs like parsley can brighten the dish. You can also garnish with lingonberry sauce on the side. This makes for a beautiful presentation. When frying, use medium heat for even browning. Don’t crowd the pan; cook in batches. This ensures every side gets a nice brown color. You can also use the oven. Bake at 400°F for about 20 minutes for a hands-free method. Both ways yield tasty meatballs! Pro Tips Use Fresh Ingredients: Always opt for fresh ground meats and herbs to enhance the flavor of your meatballs. Don’t Overmix: When combining the ingredients, mix just until combined to keep the meatballs tender and juicy. Adjust Spice Levels: Feel free to adjust the amount of allspice and nutmeg according to your taste preference for a personalized flavor. Perfect Sauce Consistency: If your sauce is too thick, add a splash of beef broth or water to reach your desired consistency. {{image_2}} You can try different berry jams if you can't find lingonberry. Raspberry or cranberry jam works well. Both add a nice sweet-tart flavor. You can also change the creaminess of your sauce. If you prefer a tangy taste, use sour cream instead of heavy cream. This switch will give your sauce a different texture and flavor. If you want a leaner option, ground turkey or chicken are great choices. They cook up well and still taste amazing. For plant-based diets, try using vegetarian or plant-based meatballs. Many brands now offer tasty options that mimic the texture and flavor of meat. Traditional sides for meatballs include creamy mashed potatoes or buttered egg noodles. These pair well with the sauce. You can also serve your meatballs with a side salad for a fresh touch. A simple green salad with vinaigrette will balance the richness of the meatballs. If you want something different, try roasted vegetables or coleslaw. Both add color and crunch to your meal! To keep your meatballs fresh, store them in the fridge. Place them in an airtight container. They can last for about three to four days this way. If you want to save them longer, freezing is a great option. To freeze meatballs, first let them cool completely. Then, place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. When reheating meatballs, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the meatballs on a baking sheet and cover with foil. Heat for about 20 minutes or until warm. You can also use the microwave for quick reheating. Place the meatballs on a plate and add a splash of broth or sauce to keep them moist. Heat in short intervals, checking often to avoid drying them out. Cooked meatballs can last in the fridge for about three to four days. If frozen, they can last up to three months. Always check for signs of spoilage before eating. Look for any off smells or changes in color. If the meatballs feel slimy or sticky, it's best to throw them away. Trust your senses to keep your meals safe. Swedish meatballs, called köttbullar, have a rich history. They trace back to the 18th century. King Charles XII brought the recipe from Turkey. The dish became popular in Sweden due to its savory taste. Today, it is a beloved meal served at home and in restaurants. Yes, you can make Swedish meatballs without pork. Simply use more ground beef. You can also try ground turkey or chicken. These options work well and keep the flavor nice. Just remember, the texture may change a bit. To make Swedish meatballs gluten-free, swap regular breadcrumbs for gluten-free ones. You can use crushed gluten-free crackers as a substitute. For the sauce, check that your soy sauce is gluten-free. This way, you still enjoy the same great taste. Swedish meatballs pair well with many sides. Creamy mashed potatoes are a classic choice. You can also serve them with lingonberry sauce for a sweet touch. Other options include egg noodles or rice. A green salad adds freshness too. Swedish meatballs combine rich flavors and textures. You learned about key ingredients, from meat to seasonings. I shared step-by-step instructions to create delicious meatballs and a creamy lingonberry sauce. Tips and variations help you customize your dish. Remember to store leftovers properly for the best taste later. Swedish meatballs are versatile, satisfying, and full of tradition. Enjoy cooking and sharing this classic dish with family and friends!

Swedish Meatballs with Creamy Lingonberry Sauce

Delicious meatballs made with a blend of beef and pork, served with a creamy lingonberry sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Swedish
Servings 4

Ingredients
  

  • 1 pound ground beef
  • 0.5 pound ground pork
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 0.75 cup breadcrumbs
  • 1 large egg
  • 0.5 cup milk
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 cup beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon lingonberry jam
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions
 

  • In a large mixing bowl, combine the ground beef and pork. Add the finely chopped onion, minced garlic, breadcrumbs, egg, milk, allspice, nutmeg, salt, and pepper. Mix until just combined (do not overmix).
  • Form the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet as you go.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in batches. Brown them on all sides, about 5-7 minutes total. Remove the cooked meatballs and set aside.
  • In the same skillet, add the beef broth, soy sauce, and lingonberry jam. Stir well and bring to a simmer.
  • Slowly whisk in the heavy cream, and continue to cook, stirring occasionally until the sauce thickens slightly, about 5 minutes.
  • Add the cornstarch slurry to the sauce and cook for an additional minute until the sauce is creamy and smooth. Season with salt and pepper to taste.
  • Return the meatballs to the skillet and gently coat them in the sauce. Allow them to simmer in the sauce for 2-3 minutes, ensuring they are heated through.

Notes

Serve with creamy mashed potatoes or a side of lingonberry sauce for a traditional touch.
Keyword lingonberry sauce, meatballs, Swedish cuisine