Swedish Meatballs

Prep Time: 25 mins | Cook Time: 25 mins | Course: Dinner | Serves: 4 

Delicious Swedish meatballs with lingonberries over pasta with cream sauce. Inspired by Lori Lange at https://www.recipegirl.com/swedish-meatballs/ and by Nigella Lawson with her traditional way of serving with lingonberries.

1 ¾ lb ground beef

1 lb ground chicken, turkey or pork

¾ cup panko bread crumbs

¼ cup heavy cream

1 egg

1 onion, diced

½ tsp salt

½ tsp pepper

¼ tsp nutmeg, fresh ground is best

¼ tsp allspice

2 Tbsp fresh parsley, chopped

Swedish Cream Sauce:

3 Tbsp flour

3 Tbsp meatball drippings

1 cup heavy cream

1 cup beef (or chicken) broth

1 Tbsp dijon mustard

1 tsp salt 

1 tsp pepper

2 Tbsp parsley, chopped

2 Tbsp fresh dill, chopped

Hot-cooked linguini or egg noodles

½ cup lingonberries, warmed

Preheat oven to 350*. In a large mixing bowl, combine ground beef, ground chicken or other, panko, cream, egg, onion, seasonings and parsley. Form into meatballs and place on a rimmed baking tray. Bake uncovered for about 20 minutes until lightly browned and cooked through. Warm lingonberries and place about ½ cup in the bottom of a serving bowl. Remove the meatballs and place on top of the the berries. Keep warm.

Scrape drippings into a large skillet and add flour. Stir to combine over medium heat. Add the cream, broth, dijon and seasonings stirring until the sauce gets bubbly and thickens. Spoon over the hot pasta and serve with the Swedish meatballs, garnish with parsley and dill.