Swedish meatballs with lingonberry sauce
We all love meatballs, but have you ever tried them with mash, Scandinavian style? Try our version of this comforting Swedish classic with tart lingonberry sauce
- 1kg of 1 or a mixture of both minced pork or veal
- 2 eggs
- 125ml creamdouble or single
- 60g fine dry breadcrumbs
- 1 onionfinely chopped
- a pinch allspice
- a grating nutmeg
- oil
- to serve mashed potato
- to serve (see intro) lingonberry sauce
RED WINE SAUCE
- 2 tbsp plain flour
- made up to 250ml or use beef consommé beef stock fresh, cube or concentrate
- 100ml red wine
Method
step 1
Mix together the first 7 ingredients and season well. scoop out tablespoons and roll each into a ball. Heat 2-3 tbsp oil in a frying pan and fry the meatballs in batches for about 10 minutes, shaking the pan to brown them on all sides. Scoop out, drain on kitchen paper and keep warm.
step 2
To make the red wine sauce, add the flour to the frying pan and stir in, scraping up any bits on the bottom of the pan. Add the stock and red wine, bring to the boil then simmer for a couple of minutes. Taste and add a little water if too strong. Roll the meatballs in the sauce and reheat thoroughly, making sure they are cooked through. Serve with mashed potatoes and lingonberry sauce.
