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Swedish Meatballs with Lingonberry Sauce (Tyler Florence) Recipe

Swedish Meatballs with Lingonberry Sauce (Tyler Florence) Recipe

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Swedish Meatballs with Lingonberry Sauce (Tyler Florence)

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Ingredients:

Serving

1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tbsp unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 tsp caraway seeds, toasted and ground
kosher salt and freshly ground white pepper
1 lb ground beef
1 lb ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped , plus more for garnish
1 handful fresh dill, chopped
2 tbsp all-purpose flour
11/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry or red currant jam, plus more for serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	980.76 Kcal (4106 kJ)
Calories from fat	685.92 Kcal
		% Daily Value*
Total Fat	76.21g	117%
Cholesterol	173.49mg	58%
Sodium	1063.86mg	44%
Potassium	1069.71mg	23%
Total Carbs	42.31g	14%
Sugars	8.49g	34%
Dietary Fiber	4.03g	16%
Protein	29.44g	59%
Vitamin C	23.1mg	38%
Vitamin A	0.1mg	5%
Iron	3.5mg	20%
Calcium	186.6mg	19%

Amount Per 100 g
Calories	171.84 Kcal (719 kJ)
Calories from fat	120.18 Kcal
		% Daily Value*
Total Fat	13.35g	117%
Cholesterol	30.4mg	58%
Sodium	186.4mg	44%
Potassium	187.42mg	23%
Total Carbs	7.41g	14%
Sugars	1.49g	34%
Dietary Fiber	0.71g	16%
Protein	5.16g	59%
Vitamin C	4mg	38%
Iron	0.6mg	20%
Calcium	32.7mg	19%

* 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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