Swedish Meatballs

Swedish Meatballs
Swedish Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1

    tablespoon unsalted butter

  • 1/2

    medium onion, finely chopped

  • Kosher salt

  • 1 1/2

    cups breadcrumbs

  • 1/3

    cup milk

  • 2

    teaspoons dry sherry

  • 1/2

    teaspoon mustard powder

  • 3

    large eggs

  • 1/2

    pound ground pork

  • 1/2

    pound ground turkey

  • 1

    tablespoon honey

  • 1/2

    teaspoon ground allspice

  • Freshly ground pepper

  • Vegetable oil, for frying

  • 3

    tablespoons lingonberry or cranberry preserves

  • 1/2

    cup sour cream

  • Chopped fresh dill, for topping

  • Fresh pickled cucumber slices, for serving

Directions

Directions Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside. Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg. Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined. Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. Put the remaining 1 cup breadcrumbs in a shallow dish. Whisk the remaining 2 eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet. Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes. Fold the lingonberry preserves into the sour cream and top with the dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream.

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