Ingredients
Scale
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg, beaten
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine beef, pork, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and nutmeg. Mix gently until just combined.
- Form mixture into 1 1/2-inch meatballs (about 30).
- Heat 1 tbsp butter in a large skillet over medium heat. Brown meatballs in batches, about 3–4 minutes per batch. Set aside.
- Melt remaining butter in same skillet. Whisk in flour and cook for 1 minute.
- Gradually whisk in heavy cream and chicken broth. Bring to a simmer and cook until slightly thickened, about 3–4 minutes.
- Return meatballs to skillet, add dill and lemon juice. Simmer for 8–10 minutes, until meatballs are cooked through.
- Serve over mashed potatoes with lingonberry compote on the side.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use lean ground turkey.
- Lingonberry jam can be substituted with cranberry sauce or cherry jam.
- Make ahead: cook meatballs and sauce separately; reheat and combine before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Baking/Sautéing
- Cuisine: Swedish
- Diet: High Protein
Nutrition
- Serving Size: 8 meatballs with 1/4 sauce
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 125mg
