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Swedish meatballs With gravy and lingonberry preserves

Swedish meatballs With gravy and lingonberry preserves
Los Angeles Times

This Scandinavian-inspired dinner proved to be a perfect meal for friends. It's not what you would find on most restaurant menus, which may be one reason it had so much appeal. It also has tremendous flavor. Serve it family-style as ... Read more

Total time: 2 hours plus 2 hours chilling | Serves 8 to 10

Swedish meatballs

  • 1 1/2 cups fresh bread crumbs
  • 3/4 cup milk
  • 1 onion, finely chopped
  • 2 eggs, beaten
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon freshly ground pepper
  • 1 pound lean ground beef chuck
  • 1 pound lean ground veal
  • 1/2 pound lean ground pork
  • 1 to 2 tablespoons butter, for browning
  • 1 to 2 tablespoons oil, for browning, plus more for greasing

Step 1Put bread crumbs and milk in large bowl. Stir. Soak 10 minutes. Add onion, eggs, allspice, nutmeg and pepper. Use wooden spoon to combine.

Step 2Break meats into small bits with your hands. Add to bowl. Use wooden spoon to beat until mixture is well-mixed. Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands. Alternately, use tablespoon and moistened hands to shape mixture into balls.) Arrange meatballs in single layer on lightly oiled baking sheet. Refrigerate until firm, about 2 hours.

Step 3Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Add meatballs in batches, without crowding. Cook until browned, shaking pan occasionally, about 5 minutes. Transfer to wide, shallow, oven-to-table casserole. Repeat with remaining meatballs, adding more butter and oil as needed. Reserve hot skillet, unwashed, for making gravy.

Assembly

  • 1 onion, sliced
  • 2 1/2 tablespoons flour
  • 1 1/2 cups canned beef consomme
  • 1/2 cup whipping cream
  • Salt
  • Freshly ground white pepper
  • Lingonberry preserves, for serving

Step 1Add onion to reserved skillet. Cook over medium heat until softened, stirring often, about 4 minutes. Add flour; cook 1 minute. Stir in consomme. Stir until thickened, about 4 minutes. Add cream. Stir until hot. Taste and season with salt and pepper. Strain gravy and pour over meatballs.

Step 2Cover casserole with lid or foil. Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes. Cool 20 minutes. Use slotted spoon to set meatballs aside; skim fat from gravy. Put meatballs back in gravy. Reheat at 300 degrees until hot, 10 to 20 minutes. (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300-degree oven until hot, about 45 minutes to 1 hour.)

Step 3Serve hot, spooned over Dilled noodles (see related recipe). Pass lingonberry preserves separately.

Note: These are also a delicious appetizer; serve in a chafing dish to keep warm. Look for lingonberry preserves at stores that carry Scandinavian and German products.

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