Lingonberry Stuffed Meatballs Recipes

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SWEDISH MEATBALLS WITH LINGONBERRY SAUCE



Swedish Meatballs with Lingonberry Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seeds, toasted and ground
Kosher salt and freshly ground white pepper
1 pound ground beef
1 pound ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped, plus more for garnish
1 handful fresh dill, chopped
2 tablespoons 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

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.

SWEDISH MEATBALLS WITH LINGONBERRY OR CRANBERRY SAUCE



Swedish Meatballs With Lingonberry or Cranberry Sauce image

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

500 g lingonberries or 500 g cranberries
1 lemon, juice and zest of, finely grated
150 g caster sugar
50 g butter
1 onion, peeled and very finely diced
2 teaspoons allspice
100 g fresh brown breadcrumbs
150 ml milk
1/2 kg fresh minced beef
1/2 kg fresh ground pork
1 egg, beaten
salt
pepper
2 tablespoons sunflower oil
2 tablespoons flour
400 ml beef stock
200 g sour cream or 200 g creme fraiche
4 tablespoons finely chopped fresh dill

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

LENA'S SWEDISH MEATBALLS WITH LINGONBERRY SAUCE



Lena's Swedish Meatballs with Lingonberry Sauce image

Provided by Tyler Florence

Categories     appetizer

Time 1h20m

Yield about 60 meatballs

Number Of Ingredients 17

4 tablespoons butter
1 small onion, minced
1 pound each ground beef, pork, and veal (or all beef if you prefer)
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
Few grinds black pepper
2 teaspoons ground allspice
3 pieces white bread, crust removed, torn and soaked in whole milk
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons black currant jam
1/4 cup chopped parsley leaves
Lingonberry jam, for serving

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.

LINGONBERRY STUFFED MEATBALLS



Lingonberry Stuffed Meatballs image

Provided by The Hearty Boys

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 11

2 pounds ground beef
1 pound ground veal
1/2 cup minced yellow onion
3 sprigs fresh tarragon, leaves stripped and coarsely chopped
2 teaspoons herbes de Provence
3 teaspoons salt
2 teaspoons white pepper
5 eggs
3 cups panko (Japanese) bread crumbs
4 tablespoons lingonberries*
Vegetable oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the ground beef, veal, onion, tarragon, herbes de Provence, salt and pepper into a large mixing bowl. Lightly beat the eggs and pour over the meat. Mix well using your hands (it's the best way to make meatballs). Add 1 1/2 cups of the bread crumbs and mix well. Set aside.
  • Form the meat mixture into 12 balls. Make a hole in the center of each ball with your thumb and fill the hole with 1 teaspoon of the lingonberries. Push the meat back over the fruit, making sure to seal the hole well. Refrigerate for at least 30 minutes. (The meatballs can be made to this point 1 day in advance.)
  • Pour 3 inches of vegetable oil into a large deep sided skillet and place over medium heat for 7 to 10 minutes. Test the oil by dropping a bread cube into it. If the cube browns quickly, the oil is ready. Remove the meatballs from the refrigerator and roll them in the remaining bread crumbs. Carefully place them into the skillet 4 at a time. Keep a close watch on them, making sure to turn them so they get golden brown on all sides. Remove with a slotted spoon and place on a sheet of paper towels. Repeat with the remaining meatballs.
  • Put the meatballs on a baking sheet and place in the oven for 20 minutes. Remove and serve immediately.

SWEDISH MEATBALLS WITH LINGONBERRY SAUCE



Swedish Meatballs With Lingonberry Sauce image

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

1 cup fresh breadcrumb, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seed, toasted and ground
kosher salt
fresh ground white pepper
1 lb ground beef
1 lb ground pork
1 large egg
1/4 cup fresh flat-leaf parsley, chopped, plus more
flat leaf parsley, for garnish
1/4 cup fresh dill, chopped
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry jam (plus more for serving) or 1/4 cup red currant jam (plus more for serving)

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 GRAVY AND LINGONBERRY PRESERVES



Swedish Meatballs With Gravy and Lingonberry Preserves image

Make and share this Swedish Meatballs With Gravy and Lingonberry Preserves recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 1/2 cups fresh breadcrumbs
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 fresh ground black pepper
1 lb lean ground chuck
1 lb lean ground veal
1/2 lb ground lean pork
1 tablespoon butter (to 2 tablespoons)
1 tablespoon oil, plus more as needed
1 onion, sliced
2 1/2 tablespoons flour
1 1/2 cups canned beef consomme
1/2 cup whipping cream
salt, to taste
freshly-ground white pepper, to taste
lingonberry preserves, for serving

Steps:

  • Put bread crumbs and milk in large bowl.
  • Stir.
  • Soak 10 minutes.
  • Add onion, eggs, allspice, nutmeg and pepper.
  • Use wooden spoon to combine.
  • Break 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.
  • Heat 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.
  • Add 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.
  • Cover 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.).
  • Serve hot, spooned over dilled noodles.
  • Pass lingonberry preserves separately.

Nutrition Facts : Calories 444.4, Fat 28.5, SaturatedFat 12.2, Cholesterol 146.3, Sodium 559, Carbohydrate 21.2, Fiber 1.5, Sugar 2.5, Protein 24.8

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