Köttbullar med Lingonsylt

🧂 Ingredients

• 300 g Ground beef
• 200 g Ground pork
• 1 small Onion
• 50 g Plain breadcrumbs
• 100 ml Heavy cream(for the meatball mixture)
• 1 Large egg
• 1/2 tsp Ground allspice
• 1 tsp Salt(or to taste)
• 1/4 tsp White pepper(or to taste)
• 50 g Butter(divided, for frying meatballs and making sauce)
• 300 ml Beef stock
• 200 ml Heavy cream(for the sauce)
• 1 tbsp Soy sauce(optional, for depth of flavor in sauce)
• Lingonberry jam(for serving)

👨‍🍳 Instructions

1. 1

   Prepare the panade: In a small bowl, combine the breadcrumbs with 100ml of heavy cream. Let sit for at least 10 minutes, or until the breadcrumbs have softened and absorbed the cream. This mixture will help keep the meatballs tender and moist.

   ⏱️ 10 minutes
2. 2

   Prepare the onion: Finely grate the onion. Avoid chopping, as grating releases moisture and flavor without leaving noticeable chunks. In a small skillet, melt 1 tablespoon of butter over medium-low heat. Add the grated onion and sauté gently until softened and translucent, about 5-7 minutes. Do not let it brown. Remove from heat and let it cool completely.

   ⏱️ 15 minutes (including cooling)
3. 3

   Make the meatball mixture: In a large bowl, combine the ground beef and ground pork. Add the softened breadcrumb mixture, the cooled sautéed onion, the lightly beaten egg, ground allspice, salt, and white pepper. Mix gently with your hands or a spoon until just combined. Be careful not to overmix, as this can result in tough meatballs. The mixture should feel slightly sticky but hold its shape.

   ⏱️ 5 minutes
4. 4

   Form the meatballs: Lightly wet your hands with water to prevent sticking. Roll the meat mixture into small, uniform balls, about 2.5 cm (1 inch) in diameter. You should get approximately 25-30 meatballs. Place the formed meatballs on a plate or baking sheet. For best results and to help them hold their shape during cooking, chill the meatballs in the refrigerator for at least 15 minutes.

   ⏱️ 10 minutes (plus 15 minutes chilling)
5. 5

   Brown the meatballs: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan (which steams rather than browns), sear the meatballs for about 3-4 minutes per batch, turning gently to ensure they are browned on all sides. The meatballs should be nicely browned but not necessarily cooked through at this stage. Transfer the browned meatballs to a plate and set aside.

   ⏱️ 15 minutes
6. 6

   Make the cream sauce: Pour off any excess fat from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat. Add the beef stock and scrape the bottom of the pan with a wooden spoon to loosen any browned bits (fond) – this adds great flavor to the sauce. Bring to a simmer and let it reduce slightly for about 3-5 minutes. Stir in the remaining 200ml of heavy cream and the optional tablespoon of soy sauce. Simmer gently, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon, about 5-7 minutes. Taste and adjust seasoning if needed.

   ⏱️ 15 minutes
7. 7

   Finish the dish: Return the browned meatballs to the skillet with the simmering cream sauce. Reduce the heat to low, cover, and let the meatballs gently cook through in the sauce for about 5-10 minutes, or until they are heated through and cooked to your liking. Serve immediately with creamy mashed potatoes, a generous dollop of lingonberry jam, and perhaps some pickled cucumbers for a traditional Swedish meal.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Using a mix of ground beef and pork provides a good balance of flavor and fat content for tender meatballs.
• ✓Finely grating the onion ensures it melds into the meatball mixture without creating textural issues.
• ✓Allspice is key to authentic Swedish flavor; it offers a warm, slightly sweet, and complex aroma.
• ✓Chilling the meatballs before browning helps them maintain their shape and prevents them from falling apart.
• ✓Don't overcrowd the pan when browning; this ensures a good sear and prevents the meatballs from becoming soggy.
• ✓The optional soy sauce in the cream sauce adds a subtle umami depth that complements the richness.

🔄 Variations

• For a lighter sauce, use half-and-half instead of heavy cream.
• Add a pinch of nutmeg to the meatball mixture for an extra layer of warmth.
• Serve with boiled new potatoes or egg noodles instead of mashed potatoes.
• For a simpler gravy, omit the cream and thicken the beef stock reduction with a cornstarch slurry.

🥗 Nutrition

Per serving