Recipe
Classic Swedish Meatballs with Lingonberry Jam
Juicy Swedish-style meatballs in a silky cream sauce, finished with dill and served with tart lingonberry jam.
Ingredients
Method
20 mins prep25 mins cook45 mins total
In a large bowl combine breadcrumbs with 60 ml milk and leave for 2 minutes to soften.
Add beef mince, pork mince, onion, garlic, egg, allspice, nutmeg, salt and pepper. Mix gently until just combined, then shape into 24 small meatballs.
Melt 20 g butter in a large frying pan over medium heat. Brown the meatballs in batches for 6-8 minutes, turning often, then transfer to a plate.
In the same pan melt the remaining butter, whisk in flour, and cook for 1 minute.
Gradually whisk in hot beef stock and remaining milk until smooth. Simmer for 3-4 minutes until lightly thickened, then stir in cream and Worcestershire sauce.
Return the meatballs to the pan and simmer gently for 10 minutes until cooked through and coated in sauce.
Serve hot with lingonberry jam and a sprinkle of chopped dill. Mashed potatoes or boiled potatoes are ideal alongside.
Notes
Roll and brown meatballs in batches so they colour properly rather than steam.
If the sauce thickens too much, loosen with a splash of warm stock before serving.
No lingonberry jam available? Use cranberry sauce as a close substitute.
About this recipe
These classic Swedish meatballs are tender, richly seasoned, and simmered in a creamy pan sauce that tastes comforting without being heavy. A blend of beef and pork keeps the texture soft and succulent, while allspice and nutmeg add the traditional Nordic warmth.
Serve with mashed or boiled potatoes and a spoonful of lingonberry jam for the signature sweet-tart contrast. This is an excellent make-ahead family dinner and also reheats beautifully for next-day lunches.
