Swedish Meatballs With Lingonberry Or Cranberry Sauce Recipes

Steps:

• To make the sauce, put the lingonberries or cranberries into a heavy bottomed saucepan with about 100 to 120 mls of water, the lemon juice and zest & bring to the boil.
• Then turn the heat down to a gentle simmer and cook for 10 to 15 minutes. As soon as the berries have started to burst - add the caster sugar and cook until the sugar has completely dissolved. Take off the heat and allow to cool. Check for sweetness, if it is too sour, add more sugar to taste and cook until dissolved.
• To make the meatballs, first melt a little of the butter in a frying pan and add the finely chopped onion - sauté until soft & then add the allspice.
• Soak the breadcrumbs in the milk - until the milk has been absorbed, about 30 to 45 minutes. Mix the fried onion in with the soaked bread and then add the meat and beaten egg, season and mix well.
• Dampen your hands and form the mixture into balls about the size of large walnuts.
• 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.
• Allow to meatballs to cool slightly.
• 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 (like a roux base).
• Take the pan off the heat and gradually add the beef stock, stirring and blending well after each addition. Put the pan back on the heat and bring to the boil - then add the sour cream (creme fraiche). Turn the heat down and add the meatballs - cover and cook over a low heat for about 15 to 20 minutes, until the sauce has thickened.
• Check and adjust the seasoning before adding the chopped dill to the meatball and sauce mixture.
• Serve with the Lingonberry or Cranberry sauce, and mashed potatoes or broad ribbon noodles.

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.
• In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.
• With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
• Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.
• To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.
• 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.

Steps:

• Heat half the oil in a saucepan. Add the onion and cook gently until soft, then add the mace and cook for 1 min more. Cool.
• Put the mince into a bowl with the cooled onion, cranberries, egg yolk and plenty of seasoning. Mix well with your hands, then shape into walnut-sized balls. Chill for at least 10 mins or up to 2 days.
• Heat oven to 200C/180C fan/gas 6. Pour the remaining oil into a baking tray and roll the meatballs in it to coat. Bake for 20 mins until cooked through. Serve hot with the berry sauce for dipping.

Steps:

• In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes.
• Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat.
• Add the shallots, garlic, and caraway; season with salt and pepper.
• Saute until softened but not browned, about 2 minutes.
• Put the ground beef and pork in a large bowl.
• Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper.
• Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands.
• Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball.
• Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
• Melt 2 tablespoons of the butter in a large skillet over moderate heat.
• When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan.
• Saute the meatballs until well-browned on all sides, about 7 minutes total.
• Remove the meatballs to a platter lined with paper towels as they are done.
• Discard most of the fat from the skillet and return it to the heat.
• Add the remaining tablespoon of butter and swirl it around to coat the pan.
• Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
• Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.
• Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper.
• Lower the heat and stir in the sour cream.
• Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.
• Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
• Shower with chopped parsley and transfer to a serving bowl.
• Serve the Swedish meatballs with additional lingonberry jam on the side.