The Sauce: – This rich cream sauce is infected with sautéed onions and invisible lingonberry sauce.
‘Great Sauces Transform Good Food into Gourmet’
Can’t even think about tender, juicy meatballs in allspice seasoned cream sauce without thinking about my daughter-in-law Sarah. She spent 18 months in Sweden as a missionary sharing her love with the wonderful people of Scandinavia. She’s made Swedish Meatballs for us and our family loves it.
I have to confess that I’ve purchased frozen meatballs and packets of powdered cream sauce before at Ikea. But if you really want good stuff, try these made-from-scratch meatballs with real cream sauce seasoned with the characteristic spice, allspice. The breadcrumbs, soaked in cream mixture, renders the meatballs tender and juicy rather than stiff and dry. Serve it over traditional soft mashed potatoes garnished with parsley. Don’t forget the glistening tart lingonberry sauce. The bright red color makes the otherwise monochrome dish pop with taste and hue.
Recipe: Swedish Meatballs
Active Time: 45 Minutes | Total Time: 45 Minutes | Yield: 10 Servings
1/2 cup heavy cream
1/2 cup milk (or a little less)
2 Tbsp salt
1/2 tsp freshly ground pepper
2 tsp ground allspice
3 slices bread, crust removed
4 Tbsp butter, divided
1 small onion, very finely diced
1 lb ground beef
1 lb ground pork
1 lb ground turkey
2 egg yolks
3 Tbsp butter
3 Tbsp flour
4 1/2 cups chicken stock
freshly ground pepper
3/4 cup heavy cream
3 Tbsp lingonberry sauce, plus more for serving
1/3 cup chopped fresh parsley
Special Equipment – large skillet, baking sheet
1 Preheat oven to 325 degrees. Combine the cream, milk, salt, pepper and allspice in a small bowl. Tear the bread into the mixture and set aside to soak.
2 Melt 1 tablespoon of butter in a large skillet on medium heat. Add onions and sauté until translucent, about 5-7 minutes.
3 Meanwhile combine ground meats, egg yolks and cream mixture. Mix in onions. Form meat into 1-inch balls.
4 Add 3 remaining tablespoons of butter to the skillet on medium heat. Browning in batches, add meatballs in a single layer without crowding. Shake the pan occasionally to help them remain rounded. Remove to a large baking sheet and bake for 20 minutes.
5 Meanwhile, pour the fat from the skillet. Melt 2 tablespoons butter and whisk in flour. Pour in chicken stock and stir together loosening the bits on the bottom of the pan. Simmer until the mixture starts to thicken. Season to taste with salt and pepper.
6 Reduce heat to low and stir in cream and lingonberry sauce. Add meatballs and continue cooking until well coated, about 5-10 minutes. Serve over mashed potatoes and sprinkle with parsley and spoon of lingonberry sauce.
Boil the mashed potatoes while the meatballs are baking. Mash and season while the sauce and meatballs meld.
Serve the meatballs on mashed potatoes and then drizzle the sauce over all.
Serve the meatballs as an appetizer.
- Exchange cream for half & half.
Inspiration – Tyler Florence
Cook with Sauces
Written by Helen Horton
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: April 23, 2014