Swedish Meatball Bowl with Lingonberry Glaze
Crispy pan-fried pork meatballs glazed with sweet-tart lingonberry, served over creamy mashed potatoes with a tangy sour cream drizzle. Restaurant-quality Scandinavian comfort in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 1.25 lb ground pork
- ½ cup panko breadcrumbs
- 1 whole egg
- ¾ cup lingonberry jam
- ½ cup sour cream
- 20 oz frozen mashed potatoes
- 2 tbsp fresh dill
- 1 tbsp dijon mustard
Instructions
- 1
Mix ground pork, panko, egg, 1 tsp salt, and 0.5 tsp pepper in a bowl until just combined, then roll into 16 meatballs.
- 2
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering, then add meatballs without crowding.
- 3
Cook 3 minutes per side without stirring until deep golden brown and cooked through, then remove to a plate.
- 4
Add lingonberry jam and dijon mustard to the skillet, stirring 1 minute until the glaze is warm and glossy.
- 5
Return meatballs to the pan and toss gently for 30 seconds to coat, then remove from heat.
- 6
Divide warm mashed potatoes among bowls, top with meatballs and glaze, then drizzle with sour cream mixed with fresh dill.
Tools you’ll need
- large mixing bowl
- 12-inch skillet
- wooden spoon
- cooking thermometer (optional)
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