Swedish Meatballs in Gravy with Sweet Pickles and Lingonberry. Great recipe for Swedish Meatballs in Gravy with Sweet Pickles and Lingonberry. Warmly spiced mixed pork and beef meatballs in a slightly sweet mushroom gravy. Served with sweet and tart day pickles and traditional lingonberry preserved to cut through the richness.

Swedish Meatballs in Gravy with Sweet Pickles and Lingonberry. Strain gravy and pour over meatballs. Cover casserole with lid or foil. You can have Swedish Meatballs in Gravy with Sweet Pickles and Lingonberry using 32 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Swedish Meatballs in Gravy with Sweet Pickles and Lingonberry

Prepare of Pickles.
You need 1 of English cucumber.
It's 6-7 of red radishes.
You need 1 1/2 cup of white vinegar.
It's 1 1/2 cup of white sugar.
It's 1 tsp of salt.
You need 12 of whole allspice.
Prepare 12 of whole green peppercorns.
It's of Meatballs.
You need 1 lb of ground pork.
It's 2 of onions, finely diced.
It's 1/4 tsp of ground allspice.
You need 1/4 tsp of ground mace.
It's 1/4 tsp of ground nutmeg.
You need 1/4 tsp of ground black pepper.
Prepare 1/2 tsp of msg.
It's 2 tsp of brown sugar.
Prepare 2 tsp of baking powder.
It's 3 tsp of salt.
It's 1/2 cup of cream.
It's 2 of eggs.
It's 1/2 cup of plain breadcrumbs.
You need 1 lb of ground beef.
Prepare of Gravy.
It's 2 Tbsp of neutral oil.
Prepare 10 oz of sliced button mushrooms.
It's 2 Tbsp of butter.
Prepare 4 Tbsp of flour.
It's 1 qt of chicken stock.
You need 2 of Tbps brown sugar.
Prepare 1 of lemon, juiced.
It's 1 cup of cream.

Use slotted spoon to set meatballs aside; skim fat from gravy. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Shower with chopped parsley and transfer to a serving. 'Canteen food' once in a while isn't that bad. It's never mind-blowing good food but there's just something comforting about those IKEA Swedish meatballs that are served with brown gravy and lingonberry jam.

Swedish Meatballs in Gravy with Sweet Pickles and Lingonberry step by step

In the morning, thinly slice the cucumbers and radishes and place in a large glass bowl. Add the vinegar, sugar, salt, allspice, and peppercorns and toss to coat. Cover with plastic wrap and refrigerate until the evening..
Create a panade by adding the cream, eggs, breadcrumbs to a small bowl and whisk to combine..
Add the ground pork, onion, and spices to a stand mixer affixed with the paddle attachment. Mix on medium until the pork becomes tacky..
Add the panade to the mixture and continue to beat on high speed until the mixture become homogeneous.
Add the ground beef and mix on low until just incorporated..
Using a 3Tbsp cookie scoop or wetted hands roll the meat into ~24 meatballs and place on a foiled pan..
Pre heat the oven to 475F. Roast the meatballs until brown, roughly 20 minutes..
While the meatballs are roasting, boil the potatoes and mash, and make the gravy..
In a 10 inch skillet, heat the oil over medium high heat and saute the mushrooms until they've given up their liquid and begin to brown..
When the mushrooms are browned, add the butter and melt..
Add the flour and cook until foamy..
Add the stock, whisk until bubbly. Reduce the heat and add the lemon juice, brown sugar, and season with salt and pepper to taste..
When the gravy begins to thicken, add the cream and return to a bare simmer..
Add the reserved meatballs and bring to a simmer to heat throughout..
Plate in a deep welled plate or bowl with a scoop of potatoes and the sauce meatballs over them. Add a pile of drained pickles and a scoop of lingonberry preserves on the side..

Though I wish the meatballs can be more meaty and less floury. Add the sour cream, heavy cream, and the pickle juice. Simmer until the sauce gets thick and creamy. Sprinkle with chopped parsley and transfer to a. Remove from the heat and allow to cool slightly.