Beef · 60 minutes

Swedish Meatballs with Creamy Lingonberry Sauce

Name: Swedish Meatballs with Creamy Lingonberry Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 lb ground beef; 1 lb ground pork; 1/2 cup breadcrumbs; 3/4 cup milk; 2 large eggs; 4 tbsp sautéed onion (yellow or red both work); 2 tbsp Worcestershire sauce; 2 tsp salt; 1 tsp black pepper; 2 tbsp butter, for frying; Sauce; 1 tbsp butter; 2.5 cups heavy cream; 1 cup milk; 1 cup bone broth or beef broth; 2 tbsp Worcestershire sauce; 2 tbsp soy sauce; 4 tbsp lingonberry jam; Salt and pepper, to taste

By Frida Sofia60 min totalServes 6 servings

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If there's one dish that tastes like home to me, it's this one. Swedish meatballs were a regular at our table growing up, and now they're a regular at mine.

They’re browned in butter, then simmered in a creamy, savory sauce with just a little lingonberry jam stirred in for a sweet and tangy finish. It's cozy, it's kid friendly, and it makes the whole house smell incredible. 🫶

Why You'll Love This

•Kid friendly and great for leftovers, or meal prepping
•The sauce comes together in the same pan you browned the meatballs in, so less mess
•Tastes like a cozy Swedish classic but uses ingredients from any grocery store

Ingredients

Beef and pork

The mix keeps the meatballs tender and juicy. All beef works too, they'll just be a little firmer.

Breadcrumbs soaked in milk

Don't skip the 10 minute soak. It's the secret to soft, tender meatballs.

Soy sauce

Might sound surprising, but it's very common in Swedish cream sauce and gives it that deep, savory flavor and golden color.

Lingonberry jam

Find it in the international aisle or at IKEA. Cranberry sauce or red currant jelly works in a pinch.

Storage

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat. The sauce thickens as it cools, so add a splash of broth or milk to loosen it up.
The meatballs freeze really well. Freeze them on their own (without the sauce) for up to 3 months, since cream sauces can separate when frozen. Thaw overnight in the fridge, then make a fresh batch of sauce.