Swedish Meatballs With Lingonberry Sauce Recipes

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:

• Soak the bread crumbs in the half-and-half in a large mixing bowl until softened, for about 10 minutes.
• Melt 1 tablespoon of the butter in a small skillet over medium heat. When the foam starts to subside, add the onions and garlic and sauté for about 3 minutes. Let cool to room temperature.
• Add the beef, veal, pork, and onion-garlic mixture to the bread-crumb mixture and gently mix with your impeccably clean hands. Add the eggs, nutmeg, salt and pepper, and again gently combine everything with your impeccably clean hands.
• Cover the bowl and refrigerate the mixture for a couple of hours.
• Shape the mixture into uniform 2/3-inch balls, wetting your hands with water so the meat won't stick to them. Arrange the meatballs on a baking sheet in one layer so they do not touch each other. Let the meatballs stand at room temperature for 30 minutes.
• Melt the remaining butter in a sauté pan or skillet over moderate heat. When the foam starts to subside, add the meatballs without crowding them in the pan; you will have to cook the meatballs in batches. Sauté the meatballs for about 5 minutes until they are well-browned on all sides. Turn them gently as they sauté. Reserve the cooked meatballs on a platter and continue to cook the remaining ones until done.
• After the last meatballs have been removed from the saute pan, add Bovril and flour. Stir until well blended, add stock or water and pepper, and cook, stirring constantly, until thickened.
• Reduce heat to low and simmer for 5 minutes. Add sour cream-flour mixture into the sauce, one tablespoon at a time - stirring until thoroughly blended after each addition. Return meatballs to gravy, cover, and simmer very gently 10 minutes.
• PRESENTATION SUGGESTIONS:.
• As an hors d'Oeuvre, serve sprinkled with minced parsley and without the gravy from a shallow casserole, with a dish of Lingonberry sauce on the side. Serve with plenty of cocktail picks.
• You can also serve these meatballs, with their gravy, over buttered broad noodles as a main course. Yum. Garnish these dinner plates with a dollop of Lingonberry Sauce atop the meatballs.
• FOR THE MOCK LINGON SAUCE:.
• Place all ingredients in saucepan. Simmer 15 minute Remove cinnamon. Serve hot or cold.

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.