Swedish Meatballs

Swedish Meatballs


for the meatballs:
½ cup|60 grams breadcrumbs
¼ cup|60 ml heavy cream
2 tablespoons|30 grams Dijon mustard
2 tablespoons|30 ml whole milk
½ teaspoon allspice
1 large egg, lightly beaten
kosher salt and freshly ground black pepper
1 pound|455 grams ground beef
1 pound|465 grams ground pork
½ cup|125 ml canola oil
6 tablespoons unsalted butter

2 cups|500 ml veal stock (or beef stock)
4 cups|960 ml heavy cream
2 tablespoons|40 grams lingonberry jam


The Meatballs
1. In a large bowl, combine the breadcrumbs, cream, Dijon, milk, allspice, egg, salt, and pepper.
2. Let the mixture sit for 10 minutes.
3. Add the ground beef and pork.
4. Roll the mixture into about 34 (1-ounce) balls and place on a parchment-lined baking sheet.
5. Cover in plastic and store in the refrigerator for 1 hour.

The Sauce
1. Heat the veal stock in a medium saucepan over high and reduce by half, about 10 minutes.
2. Add the heavy cream and reduce over medium until it is just over 2 cups, about 1 hour.
3. Add the lingonberry jam and cook 5 minutes longer over low heat, then strain.
4. Season with salt and pepper and keep warm.

Cook the Meatballs
1. Working in batches, heat 3 tablespoons of oil in a large skillet over medium heat.
2. Add the meatballs and cook, turning as needed until browned all over, about 4 minutes.
3. Add 3 tablespoons butter and continue cooking until cooked through, 3 to 4 minutes more.
4. Transfer the meatballs to a platter to keep warm and repeat with remaining oil, butter, and meatballs.

Drizzle the meatballs with the sauce and serve with the fresh lingonberries (optional) and Pickled Cucumbers.

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