How to Make Delicious Swedish Meatballs with Lingonberry Jam!

Melt butter in a large cast-iron skillet.

Chop and soften half of a sweet Vidalia onion in the melted butter.

Transfer softened onions to a bowl.

In the bowl, mix together 1/2 cup of milk, 2 eggs (yolks and whites), and 1/3 cup of breadcrumbs.

Add a splash of Worcestershire sauce to the mixture.

Mix in 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of allspice, 1/4 teaspoon of ground nutmeg, and 1/8 teaspoon of red cayenne pepper.

Add 1 pound of pork and 1 pound of beef to the mixture, breaking the meat into small chunks for easier mixing.

Mix all ingredients together thoroughly.

Cover the mixture with cellophane and refrigerate for about an hour.

Using an ice cream scooper, scoop out meat mixture and roll into meatballs.

Preheat the oven to 400 degrees Fahrenheit.

Place the meatballs on a cookie sheet covered with aluminum foil and bake for 25 to 30 minutes until cooked through to 165 degrees.

Make a roux by combining 3 tablespoons of butter and 3 tablespoons of flour in a pan, stirring constantly.

Equipment Needed

Allergens