Swedish Meatballs

You can use the #meatball and #pickling recipes we recently provided with a #recipe we found on Serious Eats to make #Swedish Meatballs!

  • 1 batch meatballs kept warm by loosely tenting with foil
  • 1 batch pickles
  • 1 1/2 cups lingonberries
  • 1 1/2 cups sugar
  • 1/2 cup low-sodium beef stock
  • 1 1/2 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter (optional)
  • Pinch of sugar (optional)
  1. Rinse the lingonberries thoroughly and put them in a bowl. Pour in the sugar, and gently stir until sugar is dissolved. Store in the refrigerator until serving.
  2. Add two tablespoons water and the stock to the pan used to make the meatballs, scraping up any browned bits with a wooden spoon or rubber spatula.
  3. Adjust heat to low and simmer until sauce is reduced by one third, about 3 minutes.
  4. Add the heavy cream and continue to cook until the sauce is at the desired consistency (you can add the butter now to help thicken it if you’d like).
  5. Season to taste with salt and pepper, adding a pinch of sugar if desired.
  6. Serve meatballs, sauce, lingonberry jam, and pickles immediately. Can serve with mashed potatoes and a few sprigs of dill if you like.

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