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Lena's Swedish Meatballs with Lingonberry Sauce (Tyler Florence) Recipe

Lena's Swedish Meatballs with Lingonberry Sauce (Tyler Florence) Recipe

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Lena's Swedish Meatballs with Lingonberry Sauce (Tyler Florence)

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Ingredients:

Serving

4 tbsp butter
1 small onion, minced
1 lb each ground beef , pork , and veal
2 egg yolks
1/2 cup heavy cream
2 tbsp salt
few grinds black pepper
2 tsp ground allspice
3 pieces white bread, crust removed , torn and soaked in whole milk
2 tbsp butter
2 tbsp all-purpose flour
3 cups chicken stock
salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tbsp black currant jam
1/4 cup chopped parsley leaves
lingonberry jam, for serving

Directions:

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.
Cook's Note: you may need to wipe out the pan between batches as it can get kind of gnarly.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	43.96 Kcal (184 kJ)
Calories from fat	28.6 Kcal
		% Daily Value*
Total Fat	3.18g	5%
Cholesterol	16.3mg	5%
Sodium	264.78mg	11%
Potassium	44.16mg	1%
Total Carbs	1.8g	1%
Sugars	0.59g	2%
Dietary Fiber	0.18g	1%
Protein	2.24g	4%
Vitamin C	0.6mg	1%
Iron	0.3mg	2%
Calcium	14.5mg	1%

Amount Per 100 g
Calories	153.29 Kcal (642 kJ)
Calories from fat	99.74 Kcal
		% Daily Value*
Total Fat	11.08g	5%
Cholesterol	56.82mg	5%
Sodium	923.25mg	11%
Potassium	153.99mg	1%
Total Carbs	6.28g	1%
Sugars	2.04g	2%
Dietary Fiber	0.62g	1%
Protein	7.82g	4%
Vitamin C	2mg	1%
Iron	1mg	2%
Calcium	50.6mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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