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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. | 2. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. | 3. Add the shallots, garlic, and caraway; season with salt and pepper. | 4. Saute until softened but not browned, about 2 minutes. | 5. Put the ground beef and pork in a large bowl. | 6. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. | 7. Squeeze the milk out of the bread (I omitted this step) and add the bread to the meat mixture, and mix well using your hands. | 8. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. | 9. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs. | 10. (I formed my meatballs the night before and let rest in refrigerator to develop the flavor). | 11. Melt 2 tablespoons of the butter in a large skillet over moderate heat. | 12. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. | 13. Saute the meatballs until well-browned on all sides, about 7 minutes total. | 14. Remove the meatballs to a platter lined with paper towels as they are done. | 15. (I baked mine on a foil-lined pan in my convection oven at 400 degrees until they were brown. They were so juicy that I'm always going to do it that way, and no mess!). | 16. Discard most of the fat from the skillet and return it to the heat. | 17. Add the remaining tablespoon of butter and swirl it around to coat the pan. | 18. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. | 19. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. | 20. Simmer and stir until the liquid is reduced and a sauce starts to form;. | 21. season with salt and pepper. | 22. Lower the heat and stir in the sour cream. | 23. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. | 24. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. | 25. Shower with chopped parsley and transfer to a serving bowl. | 26. Serve the Swedish meatballs with additional lingonberry jam on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
breadcrumb	1	cup	used	-	-	-	-
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
shallot	4		minced used	460.8	107.52	16.0	0.64
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
caraway seed	1	teaspoon	toasted ground	6.992999999999999	1.0479	0.4152	0.3064
kosher salt				-	-	-	-
white pepper			ground	-	-	-	-
beef	1	lb	ground used	530.4012	0.0	104.5842	12.1947
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
egg	1			71.5	0.36	6.28	4.755
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
parsley				4.104	0.7216	0.3386	0.0901
dill	1	tablespoon	chopped used used	0.2392	0.039	0.0192	0.0062
purpose flour	2	tablespoons		-	-	-	-
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
red currant jam	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.