Swedish Meatballs With Lingonberry Sauce

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To serve as an hors d'oeuvre, don't make this gravy, but buy a jar or two of lingonberry sauce from your favorite market or an ikea store. The tart-sweetness of the sauce plays perfect counterpoint to the tender savory meatballs. Or make the mock lingon with cranberry sauce recipe below.

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Steps

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Soak the bread crumbs in the half-and-half in a large mixing bowl until softened , for about 10 minutes.

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Melt 1 tablespoon of the butter in a small skillet over medium heat.

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When the foam starts to subside , add the onions and garlic and saut for about 3 minutes.

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Let cool to room temperature.

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Add the beef , veal , pork , and onion-garlic mixture to the bread-crumb mixture and gently mix with your impeccably clean hands.

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Add the eggs , nutmeg , salt and pepper , and again gently combine everything with your impeccably clean hands.

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Cover the bowl and refrigerate the mixture for a couple of hours.

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Shape the mixture into uniform 2 / 3-inch balls , wetting your hands with water so the meat wont stick to them.

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Arrange the meatballs on a baking sheet in one layer so they do not touch each other.

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Let the meatballs stand at room temperature for 30 minutes.

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Melt the remaining butter in a saut pan or skillet over moderate heat.

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When the foam starts to subside , add the meatballs with.

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Ingredients

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soft breadcrumbs, half-and-half, unsalted butter, onion, garlic clove, ground beef, ground veal, ground pork, eggs, nutmeg, salt, fresh ground black pepper, bovril powder, all-purpose flour, veal stock, sour cream, parsley, cranberry sauce, port wine, cinnamon, powdered allspice