📝 About This Recipe
Celebrate the sun-drenched festivities of Swedish Midsummer with these iconic, melt-in-your-mouth meatballs. Crafted from a delicate blend of beef and pork seasoned with fragrant allspice, these meatballs are lightened with cream-soaked breadcrumbs for a signature tender texture. Served with a velvety brown gravy and bright lingonberry jam, they represent the heart of Scandinavian hospitality and the joy of the summer solstice.
🥗 Ingredients
The Meatball Mix
- 1 lb Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1/2 lb Ground Pork (finely ground)
- 1/2 cup Fresh Breadcrumbs (panko or white bread pulsed in a blender)
- 1/4 cup Heavy Cream (used to soak the breadcrumbs)
- 1 small Yellow Onion (grated or very finely minced)
- 1 large Egg (beaten)
- 1/2 teaspoon Ground Allspice (the secret aromatic ingredient)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Unsalted Butter (for pan-frying)
The Creamy Gravy
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 2 cups Beef Stock (high quality or homemade)
- 1/2 cup Heavy Cream
- 1 teaspoon Soy Sauce (for depth of color and umami)
- 1 teaspoon Dijon Mustard
For Serving
- 1/2 cup Lingonberry Jam (essential for authenticity)
- 2 tablespoons Fresh Dill (chopped for garnish)
- 1 tablespoon Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a small bowl, combine the fresh breadcrumbs and 1/4 cup of heavy cream. Let this mixture sit for 10 minutes until it forms a thick paste (panade); this ensures your meatballs stay moist.
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2
In a large mixing bowl, combine the ground beef, ground pork, grated onion, beaten egg, salt, pepper, allspice, and nutmeg.
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3
Add the soaked breadcrumbs to the meat mixture. Using your hands or a wooden spoon, mix gently until just combined. Do not overwork the meat, or the meatballs will become tough.
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4
Roll the mixture into small balls, roughly 1 inch in diameter (about the size of a walnut). You should have approximately 30-40 meatballs.
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5
Place the rolled meatballs on a tray, cover with plastic wrap, and refrigerate for at least 30 minutes. Chilling helps them hold their shape during frying.
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6
Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is foaming, add the meatballs in batches, being careful not to crowd the pan.
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7
Brown the meatballs on all sides, shaking the pan frequently to keep them round. This should take about 8-10 minutes per batch. Once cooked through, remove them to a plate and tent with foil.
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8
To make the gravy, wipe out any burnt bits from the skillet but keep the flavorful fat. Add 3 tablespoons of butter and melt over medium heat.
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9
Whisk in the flour and cook for 2 minutes, stirring constantly, until the roux is a light golden brown and smells nutty.
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10
Slowly pour in the beef stock while whisking vigorously to avoid lumps. Simmer for 3-5 minutes until the sauce thickens and coats the back of a spoon.
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11
Stir in the 1/2 cup of heavy cream, soy sauce, and Dijon mustard. Season with additional salt and pepper to taste.
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12
Return the meatballs to the skillet and toss gently in the gravy for 2 minutes until warmed through.
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13
Garnish generously with fresh dill and parsley. Serve immediately while piping hot.
💡 Chef's Tips
For the best texture, use a mix of beef and pork; the pork adds essential fat and softness. Grate the onion directly into the meat bowl so that the onion juice flavors the entire mixture. Wet your hands with cold water before rolling the meatballs to prevent the meat from sticking to your skin. If the gravy becomes too thick, simply whisk in a splash more beef stock or water to reach your desired consistency. To make ahead, you can freeze the browned meatballs and simply prepare the fresh gravy on the day of serving.
🍽️ Serving Suggestions
Serve over creamy mashed potatoes or buttered egg noodles to soak up the delicious gravy. Always include a generous spoonful of tart lingonberry jam on the side for the perfect flavor contrast. Pair with quick-pickled cucumbers (Pressgurka) for a refreshing, acidic crunch. A crisp, dry white wine like Riesling or a chilled Scandinavian lager complements the rich cream sauce beautifully. For a true Midsummer feast, serve alongside boiled new potatoes with fresh dill and sour cream.