Description
Delicious Swedish meatballs baked to perfection, served in a creamy gravy with a hint of sweetness from lingonberry jam.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 600 g minced wild boar or pork
- 4 anchovy fillets, finely chopped (optional)
- 100 g breadcrumbs
- 1 egg
- 50 ml milk or single cream
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- Salt and black pepper to taste
- 25 g butter (for gravy)
- 25 g flour (for gravy)
- 100 ml white wine (for gravy)
- 500 ml beef stock (for gravy)
- 2 tbsp single cream (for gravy)
- 1 tbsp lingonberry jam (or redcurrant jelly)
- Dill, finely chopped (to serve)
- Mashed potatoes + extra jam on the side (to serve)
Instructions
- Preheat the oven to 200°C (180°C fan).
- In a pan, warm olive oil and sauté onion until soft and translucent. Add garlic for 1 minute, then remove and let cool.
- In a large bowl, combine mince, cooled onion/garlic, anchovy (if using), breadcrumbs, egg, milk/cream, spices, salt, and pepper. Mix until evenly combined.
- Roll the mixture into about 24 meatballs (~40 g each).
- Arrange meatballs on a tray and bake for 12–15 minutes until cooked through.
- To make the gravy, melt butter in a saucepan, stir in flour, and cook until golden-brown.
- Add white wine and whisk until smooth, then gradually add beef stock while stirring to avoid lumps until thickened.
- Finish with cream and lingonberry/redcurrant jam, season to taste.
- Add baked meatballs to the gravy and simmer gently for 5–10 minutes.
- Serve sprinkled with dill alongside mashed potatoes and extra jam.
Notes
Don’t skip cooling the onions to prevent the mixture from being greasy. Use consistent sizes for meatballs to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Swedish