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swedish meatballs with lingonberry or cranberry sauce


swedish meatballs must be the most famous "export" recipe from this fascinating country. i like to think that these are a little bit different, and more authentic than most recipes you see. this is real swedish home cooking at its best - and if you can manage to get hold of lingonberries, you will notice a wonderful & very subtle difference; however, cranberries will do just as well. these meatballs are perfect served with piles of mashed potatoes or broad ribbon pasta.


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  1. To make the sauce
  2. Put the lingonberries or cranberries into a heavy bottomed saucepan with about 100 to 120 mls of water
  3. The lemon juice and zest & bring to the boil
  4. Then turn the heat down to a gentle simmer and cook for 10 to 15 minutes
  5. As soon as the berries have started to burst - add the caster sugar and cook until the sugar has completely dissolved
  6. Take off the heat and allow to cool
  7. Check for sweetness
  8. If it is too sour
  9. Add more sugar to taste and cook until dissolved
  10. To make the meatballs
  11. First melt a little of the butter in a frying pan and add the finely chopped onion - saut until soft & then add the allspice
  12. Soak the breadcrumbs in the milk - until the milk has been absorbed
  13. About 30 to 45 minutes
  14. Mix the fried onion in with the soaked bread and then add the meat and beaten egg
  15. Season and mix well
  16. Dampen your hands and form the mixture into balls about the size of large walnuts
  17. Heat half of the remaining butter with half of the oil and fry the meatballs in batches - until they are golden brown in colour and hold their shape
  18. Allow to meatballs to cool slightly
  19. Heat up the remaining butter and oil in the pan and add the flour - cooking over a low heat until the flour is golden and sandy in appearance
  20. Take the pan off the heat and gradually add the beef stock
  21. Stirring and blending well after each addition
  22. Put the pan back on the heat and bring to the boil - then add the sour cream
  23. Turn the heat down and add the meatballs - cover and cook over a low heat for about 15 to 20 minutes
  24. Until the sauce has thickened
  25. Check and adjust the seasoning before adding the chopped dill to the meatball and sauce mixture
  26. Serve with the lingonberry or cranberry sauce
  27. And mashed potatoes or broad ribbon noodles

Step 17

Total Time in Minute 75

Ingredients Count 18

cooking swedish meatballs with lingonberry  or cranberry  sauce

See More Relate Photo




Juice and zest of

Caster sugar




Brown breadcrumbs


Minced beef

Ground pork




Sunflower oil


Beef stock

Sour cream

Fresh dill

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