Scandinavian Meatballs with Dill Cream and Lingonberry

Name: Scandinavian Meatballs with Dill Cream and Lingonberry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 1 lb Ground beef; 1/2 lb Ground pork; 1/2 cup Plain breadcrumbs; 1/4 cup Milk; 1 pieces Large egg; 1 pieces Small onion, finely grated; 2 tbsp Unsalted butter; 1 tbsp Olive oil; 1 tsp Salt; 1/2 tsp Black pepper; 1/4 tsp Ground allspice; 1/8 tsp Grated nutmeg; 1 tbsp All-purpose flour (for sauce); 1 cup Beef broth; 1/2 cup Heavy cream; 2 tbsp Fresh dill, chopped; 1/4 cup Lingonberry jam (or cranberry preserves); 4 servings Mashed potatoes or noodles, for serving

Ingrid Larsen

Published: February 25, 2026

Categories: Scandinavian, Meat & Poultry Appetizers

Tags: Meatballs, Comfort Food, Dinner, Weeknight, Scandinavian

Swedish Meatballs

Tender beef-pork meatballs in creamy dill sauce with lingonberry jam — balanced, comforting Scandinavian comfort food.

Prep Time:25 minCook Time:30 minTotal Time:55 minServings:4Difficulty:Medium

I love these Scandinavian meatballs for their cozy, balanced flavors — a mix of ground beef and pork keeps them tender and flavorful, while warm spices like nutmeg and allspice nod to classic Nordic seasoning. The dill‑cream sauce brightens the richness, and the tart lingonberry jam cuts through with a lovely contrast; together they make a comforting, grown-up plate that's perfect for weeknights or a simple weekend dinner.

The method is straightforward: combine meat, breadcrumbs, grated onion, and seasonings, form small meatballs, sear until caramelized, and finish in a silky pan sauce. Serve with creamy mashed potatoes or buttered noodles and a handful of fresh dill for a plate that feels like a hug from the north.

Nutrition (per serving)

Calories:540 kcal

Protein:34 g

Carbs:34 g

Fat:28 g

Directions

1

Soak the breadcrumbs in milk in a small bowl for 5 minutes until softened.
2

In a large bowl combine ground beef, ground pork, soaked breadcrumbs, grated onion, egg, salt, pepper, allspice, and nutmeg. Mix gently until just combined; avoid overworking.
3

Shape mixture into 1‑inch meatballs (about 20–24 pieces). Chill briefly if the mix feels too soft.
4

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Brown meatballs in batches, turning to get an even golden crust, about 6–8 minutes per batch. Remove and set aside.
5

Reduce heat to medium-low and add remaining 1 tbsp butter. Whisk in 1 tbsp flour and cook 1 minute, then slowly whisk in beef broth until smooth.
6

Stir in heavy cream and simmer gently until slightly thickened, about 3–4 minutes. Return meatballs to the pan, spoon sauce over them, and simmer 5 minutes to cook through.
7

Stir in chopped dill and adjust seasoning with salt and pepper. Serve meatballs with a dollop of lingonberry jam and mashed potatoes or buttered noodles.

Ingredients

Ground beef:1 lb
Ground pork:1/2 lb
Plain breadcrumbs:1/2 cup
Milk:1/4 cup
Large egg:1 pieces
Small onion, finely grated:1 pieces
Unsalted butter:2 tbsp
Olive oil:1 tbsp
Salt:1 tsp
Black pepper:1/2 tsp
Ground allspice:1/4 tsp
Grated nutmeg:1/8 tsp
All-purpose flour (for sauce):1 tbsp
Beef broth:1 cup
Heavy cream:1/2 cup
Fresh dill, chopped:2 tbsp
Lingonberry jam (or cranberry preserves):1/4 cup
Mashed potatoes or noodles, for serving:4 servings

Tips & Notes

Grate the onion finely and squeeze out excess moisture to keep meatballs from getting soggy.
Brown meatballs in batches without overcrowding so they caramelize — that sear adds big flavor to the sauce.
Make the sauce a day ahead and gently rewarm with the meatballs; flavors meld beautifully and it saves time on the day.