Scandinavian Meatballs with Dill Cream and Lingonberry
Swedish Meatballs
Tender beef-pork meatballs in creamy dill sauce with lingonberry jam — balanced, comforting Scandinavian comfort food.
Nutrition (per serving)
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.
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
Instructions
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Soak the breadcrumbs in milk in a small bowl for 5 minutes until softened.
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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.
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Shape mixture into 1‑inch meatballs (about 20–24 pieces). Chill briefly if the mix feels too soft.
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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.
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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.
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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.
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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.
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.
