Swedish Meatballs with Lingonberry Gravy recipe
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Ingredients
- 1 cup plain dry bread crumbs ⅔ cup milk 1 teaspoon ground black pepper ½ teaspoon ground nutmeg ½ teaspoon ground cardamom ¼ teaspoon salt 2 tablespoons salted butter 1 large sweet onion, minced 2 pounds lean ground beef 1 pound ground pork ½ cup salted butter ½ cup all-purpose flour 1 quart beef stock 1 teaspoon ground nutmeg 1 teaspoon ground black pepper ½ teaspoon ground cardamom ½ teaspoon salt ¼ cup lingonberry jam ¾ cup sour cream
Nutrition Info
- 440 caloriescarbohydrate: 18.5 gcholesterol: 110 mgfat: 28.6 gfiber: 1.4 gprotein: 25.9 gsaturatedFat: 14.1 gservingSize: -sodium: 388.4 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Swedish Meatballs with Lingonberry Gravy
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Combine bread crumbs and milk for meatballs in a large mixing bowl. Add pepper, nutmeg, cardamom, and salt. Mix with a fork and set aside to rest.
Melt butter in a skillet over medium heat, stir in onion. Saute until onion has softened and turned light brown, 5 to 7 minutes. Add onion to the bread crumb mixture, along with ground beef and pork.
Mix with your hands until well combined. Roll about 2 tablespoons at a time into meatballs and place onto baking sheets.
Bake in the preheated oven until beginning to brown, 20 to 25 minutes.
While the meatballs are baking, melt butter for gravy in a skillet over medium-high heat. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns the color of coffee with cream, 10 to 15 minutes.
At the same time, combine beef stock, nutmeg, pepper, cardamom, and salt in a saucepan over medium heat, bring to a simmer.
Slowly ladle hot stock mixture into the roux, stirring constantly. It will initially solidify and sputter, but keep stirring in more stock and it will become smoother. Once all stock is added and gravy is smooth, add sour cream and lingonberry jam. Mix until blended.
Add meatballs to the gravy, tossing gently to coat. Cook until meatballs are no longer pink in the centers, about 15 minutes before serving.