Swedish Pork Meatballs with Lingonberry Cream
Tender ground pork meatballs seared until golden, then simmered in a silky sour cream sauce with lingonberry jam and warm spices. Serve over buttered egg noodles for an authentic Scandinavian dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 lb ground pork
- ⅓ cup breadcrumbs
- ¼ cup milk
- ½ medium yellow onion, minced
- 1 to taste salt and black pepper
- 1 cup sour cream
- 1 cup beef broth
- 3 tbsp lingonberry jam (or red currant jelly)
- 2 tbsp butter
Instructions
- 1
Combine breadcrumbs and milk in a small bowl. Let sit 2 minutes until paste forms.
- 2
Mix ground pork, soaked breadcrumb mixture, minced onion, salt, and pepper in a large bowl until just combined.
- 3
Roll mixture into 16–20 balls about 1.5 inches in diameter. Place on a plate.
- 4
Heat 1 tbsp butter in a large skillet over medium-high until it foams, ~60 seconds.
- 5
Working in batches, sear meatballs until golden brown on all sides, ~8 minutes per batch. Transfer to a plate.
- 6
Add beef broth to the same skillet and scrape up any browned bits with a wooden spoon.
- 7
Return meatballs to the skillet. Reduce heat to medium-low and simmer, covered, for 10 minutes.
- 8
Stir in sour cream and lingonberry jam until smooth. Simmer uncovered 5 more minutes until sauce coats the meatballs.
- 9
Stir in remaining 1 tbsp butter. Taste and adjust salt and pepper. Serve hot over egg noodles.
Tools you’ll need
- large mixing bowl
- small bowl
- 12-inch skillet with lid
- wooden spoon
- measuring cups and spoons
- large plate
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