SWEDISH MEATBALLS WITH LINGONBERRY SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- 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.
LENA'S SWEDISH MEATBALLS WITH LINGONBERRY SAUCE
Provided by Tyler Florence
Categories appetizer
Time 1h20m
Yield about 60 meatballs
Number Of Ingredients 17
Steps:
- 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.
- 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.
SWEDISH LINGONBERRY SAUCE
From Better Homes and Gardens' "Meals with a Foreign Flair". This Swedish sauce can be served with meat or over Swedish pancakes. Posted for ZWT 3.
Provided by lucid501
Categories Sauces
Time 20m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Drain berries, wash and pick out any leaves.
- Place berries in saucepan; add water and heat to boiling.
- Add sugar; stir to dissolve. Simmer 10 minutes.
- Remove from heat.
- Place saucepan in cold water; stir sauce for 1-2 minutes.
- Serve warm if using for pancakes, chill if serving with meat.
Nutrition Facts : Calories 64.5, Sodium 0.2, Carbohydrate 16.7, Sugar 16.6
SWEDISH MEATBALLS WITH LINGONBERRY OR CRANBERRY SAUCE
Swedish meatballs must be the most famous "export" recipe from this fascinating country. I like to think that these are a little bit different, and more authentic than most recipes you see. This is REAL Swedish home cooking at its best - and if you can manage to get hold of Lingonberries, you will notice a wonderful & very subtle difference; however, cranberries will do just as well. These meatballs are perfect served with piles of mashed potatoes or broad ribbon pasta.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the sauce, put the lingonberries or cranberries into a heavy bottomed saucepan with about 100 to 120 mls of water, the lemon juice and zest & bring to the boil.
- Then turn the heat down to a gentle simmer and cook for 10 to 15 minutes. As soon as the berries have started to burst - add the caster sugar and cook until the sugar has completely dissolved. Take off the heat and allow to cool. Check for sweetness, if it is too sour, add more sugar to taste and cook until dissolved.
- To make the meatballs, first melt a little of the butter in a frying pan and add the finely chopped onion - sauté until soft & then add the allspice.
- Soak the breadcrumbs in the milk - until the milk has been absorbed, about 30 to 45 minutes. Mix the fried onion in with the soaked bread and then add the meat and beaten egg, season and mix well.
- Dampen your hands and form the mixture into balls about the size of large walnuts.
- Heat half of the remaining butter with half of the oil and fry the meatballs in batches - until they are golden brown in colour and hold their shape.
- Allow to meatballs to cool slightly.
- Heat up the remaining butter and oil in the pan and add the flour - cooking over a low heat until the flour is golden and sandy in appearance (like a roux base).
- Take the pan off the heat and gradually add the beef stock, stirring and blending well after each addition. Put the pan back on the heat and bring to the boil - then add the sour cream (creme fraiche). Turn the heat down and add the meatballs - cover and cook over a low heat for about 15 to 20 minutes, until the sauce has thickened.
- Check and adjust the seasoning before adding the chopped dill to the meatball and sauce mixture.
- Serve with the Lingonberry or Cranberry sauce, and mashed potatoes or broad ribbon noodles.
Nutrition Facts : Calories 726.8, Fat 50, SaturatedFat 21, Cholesterol 185.6, Sodium 495.8, Carbohydrate 35.1, Fiber 0.8, Sugar 27.4, Protein 34.1
SWEDISH MEATBALLS WITH LINGONBERRY SAUCE
Recipe from Tyler Florence on Food 911. I have lingonberries in the freezer and need to get them used up.
Provided by Charlotte J
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 691.4, Fat 47.9, SaturatedFat 22.3, Cholesterol 186.7, Sodium 469.9, Carbohydrate 29.7, Fiber 1.3, Sugar 9, Protein 34.1
SWEDISH MEATBALLS WITH LINGONBERRY SAUCE
To serve as an Hors d'Oeuvre, don't make this gravy, but buy a jar or two of Lingonberry sauce from your favorite market or an Ikea store. The tart-sweetness of the sauce plays perfect counterpoint to the tender savory meatballs. Or make the mock Lingon with cranberry sauce recipe below.
Provided by Olha7397
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Soak the bread crumbs in the half-and-half in a large mixing bowl until softened, for about 10 minutes.
- Melt 1 tablespoon of the butter in a small skillet over medium heat. When the foam starts to subside, add the onions and garlic and sauté for about 3 minutes. Let cool to room temperature.
- Add the beef, veal, pork, and onion-garlic mixture to the bread-crumb mixture and gently mix with your impeccably clean hands. Add the eggs, nutmeg, salt and pepper, and again gently combine everything with your impeccably clean hands.
- Cover the bowl and refrigerate the mixture for a couple of hours.
- Shape the mixture into uniform 2/3-inch balls, wetting your hands with water so the meat won't stick to them. Arrange the meatballs on a baking sheet in one layer so they do not touch each other. Let the meatballs stand at room temperature for 30 minutes.
- Melt the remaining butter in a sauté pan or skillet over moderate heat. When the foam starts to subside, add the meatballs without crowding them in the pan; you will have to cook the meatballs in batches. Sauté the meatballs for about 5 minutes until they are well-browned on all sides. Turn them gently as they sauté. Reserve the cooked meatballs on a platter and continue to cook the remaining ones until done.
- After the last meatballs have been removed from the saute pan, add Bovril and flour. Stir until well blended, add stock or water and pepper, and cook, stirring constantly, until thickened.
- Reduce heat to low and simmer for 5 minutes. Add sour cream-flour mixture into the sauce, one tablespoon at a time - stirring until thoroughly blended after each addition. Return meatballs to gravy, cover, and simmer very gently 10 minutes.
- PRESENTATION SUGGESTIONS:.
- As an hors d'Oeuvre, serve sprinkled with minced parsley and without the gravy from a shallow casserole, with a dish of Lingonberry sauce on the side. Serve with plenty of cocktail picks.
- You can also serve these meatballs, with their gravy, over buttered broad noodles as a main course. Yum. Garnish these dinner plates with a dollop of Lingonberry Sauce atop the meatballs.
- FOR THE MOCK LINGON SAUCE:.
- Place all ingredients in saucepan. Simmer 15 minute Remove cinnamon. Serve hot or cold.
Nutrition Facts : Calories 973.3, Fat 57.2, SaturatedFat 28.4, Cholesterol 367.8, Sodium 993.3, Carbohydrate 64.1, Fiber 2.2, Sugar 41.2, Protein 46.9
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