Emma Bengtsson’s Swedish Meatballs

Serves: 4 • Time: 25 minutes, plus 1 hour chilling time

Meatballs are one of the most quintessential Swedish dishes. Hearty and filling, they’re a perfect winter main or addition to a traditional smörgåsbord. Swedish meatballs are always served with lingonberry jam, which adds tart sweetness that compliments the savory meatball. Feel free to use any combination of meat for this recipe: all pork, all beef, or even lamb, chicken, or turkey.

Swedish Meatballs
© The Frynamic Duo

INGREDIENTS

  • ¼ cup Mörsjö Deli flatbread crisps, crumbled
  • 4 Tbsp. heavy cream
  • 2 Tbsp. Liss Ellas sweet and hot mustard
  • 2 Tbsp. milk
  • 1 egg
  • ¼ tsp. allspice
  • ¼ tsp. black pepper
  • ¼ tsp. salt
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 4 Tbsp. butter
  • Boiled potatoes, for serving
  • Cream Sauce, for serving (recipe below)
  • One 3 oz. jar Hafi lingonberry jam, for serving

DIRECTIONS

1. In a large bowl, combine the flatbread crisp crumbs, heavy cream, mustard, milk, egg, allspice, black pepper, and salt. Let rest 10 minutes.

2. Add the ground beef and pork and mix well.

3. Using your hands, roll the mixture into small balls (about the size of a ping pong ball) and distribute onto a baking sheet lined with parchment paper. Cover with plastic wrap and chill in the refrigerator for 1 hour.

4. Heat a heavy skillet over moderate heat. Add the butter. Once it sizzles, add the meatballs and sear until browned on all sides and cooked through, about 8 minutes. Serve immediately with boiled potatoes, cream sauce, and lingonberry jam.

Cream Sauce

INGREDIENTS

  • 1qt. beef stock
  • 1qt. heavy cream
  • 2 Tbsp. Hafi lingonberry jam
  • Salt
  • Pepper

DIRECTIONS

1. In a large pot, bring the beef stock to a boil, then reduce to a simmer and allow to reduce by half. Stir in the heavy cream and reduce to a third. Add the lingonberry jam and reduce 15 minutes more, until thick.

2. Strain through a fine mesh sieve and season with salt and pepper.

 

[shopify embed_type=”collection” shop=”try-the-world.myshopify.com” product_handle=”magazine-meatballs”]

Emma Bengtsson is the curator of the Sweden Box. Originally from a small town on Sweden’s western coast, she grew up learning the secrets of Nordic cuisine from her grandmother. After discovering her talent for pastries and working in a variety of notable restaurants in Sweden, she moved to New York and led Aquavit to become a two-star Michelin restaurant as its executive chef.

Emma Bengtsson


  • K

    You should add a print button for your recipes. That’s crazy you don’t.

    • http://www.trytheworld.com Try The World

      Hey K, we are looking into this option!

    • https://melissialenox.wordpress.com/ M. Lenox

      You should have an app or extension installed in your browser or on your device that allows you to save, print, share, or otherwise handle information you want access to at a later point. It is solely your responsibility to plan for your information storage and management needs.

  • polliwogg

    Don’t know where you got my email address, but, hey, I’ll take this.

  • sue

    The American poor man’s swedish meatball recipe is 1 can Campbell’s French Onion soup to 2 cans Cream of Mushroom soup add frozen swedish meatballs or make your own then simmer,pour over noodles.

    • http://www.trytheworld.com Try The World

      Not sure if the Swedes would approve, but that is one way to do it 😂😂😂