Swedish Meatballs
This recipe for classic Swedish meatballs is a slight adaptation of an outstanding version from the fabulous Tyler Florence. It's one of those dishes that makes a regular appearance on my table throughout the colder months, from the first hint of autumn to the last gasp of winter. These gloriously tender meatballs are gently flavored with the warmth and brightness of ground caraway and fresh dill, and then generously bathed in a rich and tangy sauce that is beautifully studded with ruby red lingonberries....in other words, they are thoroughly irresistible. Looking for a simple kitchen antidote to the basic winter blues? Try a plate of these Swedish meatballs.
Servings 8 servings
Equipment
- mortar and pestle (or spice grinder of some kind)
- medium skillet
- large sauté pan or skillet with deep sides
Ingredients
- 1 cup fresh breadcrumbs, slightly dried out
- ¾ cup whole milk
- 6 tablespoons unsalted butter, divided
- 2 medium shallots, minced (about 1 cup)
- 4 cloves garlic, minced
- 1 teaspoon caraway seeds, toasted and ground
- kosher salt
- freshly ground white pepper
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1 handful fresh dill, chopped fine (about 3 tablespoons)
- 1 handful fresh flat leaf parsley, chopped fine (about 3 tablespoons) plus more for garnishing
- 3 tablespoons all purpose flour
- 2 cups chicken broth
- 1 cup crème fraîche
- ¼ cup lingonberry sauce (or jam) plus more for serving alongside
Instructions
Preparing the Ingredients and Assembling the Meatballs
- Toast and then grind the caraway seeds, mince the shallots and garlic, and finely chop the parsley and dill.
- Place the breadcrumbs in a small bowl and add the milk. Stir to combine. Then let stand for 10 minutes.
- In the meantime, place a medium skillet over medium heat and add 3 tablespoons of the butter. When the butter has melted, add the shallots, garlic, and ground caraway. Season the mixture with salt and pepper. Sauté until the shallots are softened, about 3 to 5 minutes. Remove the pan from the heat and set aside to cool briefly.
- In a large bowl, combine the ground beef and ground pork. Then add the shallot mixture, egg, parsley, and dill. Squeeze the milk out of the soaked bread crumbs, and add them to the meat mixture as well. Season with salt and pepper. Using your hands, gently mix until everything is thoroughly incorporated together.
- Then scoop out about ⅓ cup of the meat mixture and gently roll it between your hands to make a sphere about the size of a tennis ball. (To reduce sticking, dampen your hands with water.) Repeat with the rest of the meat mixture, placing the meatballs on a platter. (There should be about 16 meatballs in total.)
Cooking the Meatballs and Making the Sauce
- In a large sauté pan or skillet, melt 2 more tablespoons of the butter over medium heat. When the foam begins to subside, add the meatballs in batches, making sure not to overcrowd the pan. Sauté each batch of meatballs until well browned on both sides, about 8 minutes total. Once browned, remove them to a clean platter lined with paper towels. (They won't be cooked through at this point, but don't worry...they will finish cooking later when returned to the pan with the sauce.)
- Add the remaining tablespoon of butter to the pan. Once it has melted, sprinkle in the flour and stir with a wooden spoon to dissolve into the fat. Then slowly pour in the chicken broth, continuing to stir and loosen the browned bits from the bottom of the pan.
- Simmer and stir until the liquid has thickened and reduced, about 10 minutes. Season with salt and pepper.
- Turn the heat down to medium low and stir in the crème fraîche. Then add the lingonberry sauce (or jam) and stir until well combined. Return all the meatballs to the pan, nestling them down into the sauce. Simmer until the sauce thickens slightly and the meatballs are entirely cooked through, about 15 to 20 minutes.
- Transfer to a serving bowl and sprinkle liberally with chopped parsley. Serve with some additional lingonberry sauce (or jam) alongside.