I saw it on the Today show, and was inspired. I divided the rec in half. Unfortunately, I could not find Lingonberry jelly, (Ikea is too far away for a spontaneous visit), so substituted cranberry jelly. It was very good. I served it over wide noodles. The sauce was a pretty pink / red. I liked the sweetness of the meatballs w/ the honey added (This was a new one for me). Nice change from our traditional meatballs in tomato sauce.
Recipe: Grandma Holmquist's Swedish meatballs and lingonberry sauce
Zane Holmquist
Swedish meatballs
1 1/2 pounds ground pork
1 1/2 pounds ground veal
1/2 yellow onion, finely chopped
3 tablespoons fresh parsley, chopped
3 tablespoons honey
2 eggs, beaten
1/4 cup bread crumbs
1 teaspoon black pepper
2 teaspoon Kosher salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Lingonberry sauce
8 ounces lingonberry jam
3 cups veal demi-glace or reduced veal/beef broth
3/4 cup heavy cream
2 tablespoons arrowroot or cornstarch
Cold water
For the meatballs:
Fine dice the yellow onion. Pick parsley leaves from stems and finely chop. Combine all meatball ingredients together in a bowl, mix thoroughly by hand being careful not to over-mix. Roll mixture into 1 1/2-inch uniform meatballs.
Place meatballs, evenly spaced on a non-stick sheet pan. Cook at 350 degrees Fahrenheit for 18-20 minutes until meatballs are cooked through.
For the sauce:
Combine lingonberry jam, reduced stock/demi-glace and heavy cream in a saucepan. Bring the liquid mixture to a simmer. Combine the arrowroot/cornstarch with the 4 tablespoons cold water to make a slurry. Whisk the slurry into the sauce mixture while it is simmering. It will begin to thicken after adding the slurry. Continue to simmer until sauce is a gravy-like consistency
Add meatballs; cook until done.
Recipe: Grandma Holmquist's Swedish meatballs and lingonberry sauce
Zane Holmquist
Swedish meatballs
1 1/2 pounds ground pork
1 1/2 pounds ground veal
1/2 yellow onion, finely chopped
3 tablespoons fresh parsley, chopped
3 tablespoons honey
2 eggs, beaten
1/4 cup bread crumbs
1 teaspoon black pepper
2 teaspoon Kosher salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Lingonberry sauce
8 ounces lingonberry jam
3 cups veal demi-glace or reduced veal/beef broth
3/4 cup heavy cream
2 tablespoons arrowroot or cornstarch
Cold water
For the meatballs:
Fine dice the yellow onion. Pick parsley leaves from stems and finely chop. Combine all meatball ingredients together in a bowl, mix thoroughly by hand being careful not to over-mix. Roll mixture into 1 1/2-inch uniform meatballs.
Place meatballs, evenly spaced on a non-stick sheet pan. Cook at 350 degrees Fahrenheit for 18-20 minutes until meatballs are cooked through.
For the sauce:
Combine lingonberry jam, reduced stock/demi-glace and heavy cream in a saucepan. Bring the liquid mixture to a simmer. Combine the arrowroot/cornstarch with the 4 tablespoons cold water to make a slurry. Whisk the slurry into the sauce mixture while it is simmering. It will begin to thicken after adding the slurry. Continue to simmer until sauce is a gravy-like consistency
Add meatballs; cook until done.