Lena's Swedish Meatballs With Lingonberry Sauce
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Butter1 small
Onion (minced)1 cup
Heavy Cream1
Salt2 tsps
Ground Allspice2 tbsps
All-Purpose Flour3 cups
Chicken Stock2 tbsps
Black Currant JamDirections:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Melt 1 tablespoon of the butter in a large saute pan over medium heat
4
Add the onion and cook until translucent
5
Remove the onion to a plate and cool
6
Wipe out the pan with a paper towel
7
In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion
8
Add salt, pepper and allspice
9
Squeeze excess milk from the bread and add it to the bowl
10
Mix gently with your hands or wooden spoon
11
With a bowl of cold water standing by, form meatballs about 1-inch across
12
Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands
13
Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs
14
Do not overcrowd the pan
15
Shake the pan once in awhile, to keep the meatballs round
16
Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked
17
Put the dish in the oven for about 20 minutes, being careful not to overcook them
18
To make the sauce: Pour off most of the fat from the skillet and return it to the heat
19
Add 2 tablespoons of butter and swirl it around to coat the pan
20
Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat
21
Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan
22
Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce
23
Season with salt and pepper, to taste
24
Lower the heat and stir in the cream and the black currant jam
25
Add the meatballs to the sauce
26
Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes
27
Sprinkle with chopped parsley
28
To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side