Swedish Meatballs with Creamy Gravy and Lingonberry Jam

Why You’ll Love This Recipe

• Classic Swedish comfort: tender, allspice-scented meatballs in a silky pan gravy.
• Balanced plate: buttery mash, tart lingonberry jam, and crisp, dill-forward cucumber.
• Smart technique: a milk-soaked breadcrumb panade keeps the meatballs moist.
• Weeknight-friendly steps with make-ahead options for stress-free serving.

Grocery List

• Produce: Yukon Gold potatoes, English cucumber, small yellow onion, fresh dill, fresh parsley (optional)
• Dairy: Unsalted butter, whole milk, heavy cream, 1 large egg
• Pantry: Ground beef, ground pork, plain breadcrumbs, beef stock, all-purpose flour, white wine vinegar, granulated sugar, soy sauce, Dijon mustard, lingonberry jam, kosher salt, fine salt, ground allspice, ground white pepper, neutral oil

Full Ingredients

Meatballs

• 1 lb (450 g) ground beef (80–85% lean)
• 8 oz (225 g) ground pork
• 3/4 cup (45 g) plain breadcrumbs
• 1/2 cup (120 ml) whole milk
• 1 small yellow onion, finely grated (about 1/2 cup)
• 1 tbsp unsalted butter (to cook the onion)
• 1 large egg
• 1 tsp ground allspice
• 1/2 tsp ground white pepper
• 1 tsp fine sea salt
• 1 tbsp neutral oil + 1 tbsp unsalted butter (for browning)

Creamy Pan Gravy

• 2 tbsp unsalted butter (plus pan drippings)
• 3 tbsp all-purpose flour
• 2 cups (480 ml) low-sodium beef stock or broth
• 1/2 cup (120 ml) heavy cream
• 1 tsp low-sodium soy sauce
• 1 tsp Dijon mustard
• Kosher salt and ground white or black pepper, to taste

Buttery Mashed Potatoes

• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
• 4 tbsp (56 g) unsalted butter
• 1/2 cup (120 ml) whole milk, warmed
• 1/4 cup (60 ml) heavy cream, warmed
• 2 tsp kosher salt (for the water), plus more to taste
• Ground white pepper, to taste

Quick-Pressed Cucumber (Pressgurka)

• 1 large English cucumber, very thinly sliced
• 1 tsp kosher salt
• 2 tbsp (25 g) granulated sugar
• 3 tbsp (45 ml) white wine vinegar
• 2 tbsp (30 ml) cold water
• 2 tbsp chopped fresh dill
• Pinch ground white pepper

To Serve

• 1/2 cup (120 ml) lingonberry jam
• Chopped parsley or more dill (optional garnish)

Step-by-Step Instructions

Step 1: Start the quick-pressed cucumber

In a bowl, toss the sliced cucumber with the kosher salt and sugar. Let sit 10 minutes to draw out moisture. Stir in the vinegar, water, dill, and white pepper. Press with a small plate and a can or other weight for 15 minutes. Drain off excess liquid and chill until serving. The flavor will be bright and crisp, not pickled-sour.

Step 2: Cook and mash the potatoes

Place potatoes in a pot, cover with cold water by 1 inch, and add 2 tsp kosher salt. Bring to a boil, then simmer 12–15 minutes until a knife slides in easily. Drain well and let steam off for 2 minutes. Mash with 4 tbsp butter, then gradually add warm milk and cream until smooth and fluffy. Season with salt and white pepper to taste. Cover and keep warm.

Step 3: Make the meatball mixture and shape

Combine breadcrumbs and milk; let stand 5 minutes to form a panade. In a skillet, melt 1 tbsp butter over medium heat and cook the grated onion 3–4 minutes until soft and translucent; cool slightly. In a large bowl, add beef, pork, egg, panade, cooked onion, allspice, white pepper, and salt. Mix gently with a fork or your fingers just until combined (do not overwork). Portion into 1–1.25 inch balls (about 24) and chill 10 minutes to firm.

Step 4: Brown the meatballs

Heat a 12-inch skillet over medium-high heat. Add 1 tbsp neutral oil and 1 tbsp butter. Brown meatballs in two batches, turning to color at least two sides, 5–6 minutes total per batch. Transfer to a plate; leave drippings and browned bits (fond) in the pan.

Step 5: Build the creamy pan gravy

Reduce heat to medium. If the pan looks dry, add 2 tbsp butter. Sprinkle in flour and whisk 2 minutes to form a blond roux. Gradually whisk in the beef stock, scraping up the fond. Simmer 3–4 minutes until slightly thickened, then stir in heavy cream, soy sauce, and Dijon. Season with salt and pepper. The gravy should be velvety and pourable; thin with a splash of stock or thicken with another minute of simmering as needed.

Step 6: Simmer meatballs to finish

Return meatballs and any juices to the gravy. Simmer gently, uncovered, 6–8 minutes, turning once, until cooked through and an instant-read thermometer in the center reads 160°F (71°C). Taste and adjust seasoning. For a subtle sweetness, you can whisk 1 tsp lingonberry jam into the gravy (optional).

Step 7: Plate and serve

Spoon a generous bed of mashed potatoes onto warm plates. Top with meatballs and plenty of gravy. Add a spoonful of lingonberry jam and a heap of the quick-pressed cucumber on the side. Garnish with chopped parsley or extra dill and serve immediately.

Pro Tips

• For extra-tender meatballs, keep the mixture cold and mix just until combined; overmixing makes them dense.
• Use damp hands or lightly oiled palms to roll smooth meatballs quickly.
• Allspice is classic here; white pepper keeps the seasoning warm and gentle without black flecks.
• Brown in batches for good color—crowding steams the meatballs and prevents crust.
• Gravy control: if it thickens too much while simmering, whisk in warm stock a tablespoon at a time.

Variations

• Oven-baked meatballs: Place on a greased rack over a sheet pan and bake at 425°F (220°C) for 12–15 minutes, then finish in the gravy.
• Gluten-free: Use GF breadcrumbs for the panade and thicken the gravy with 2 tbsp cornstarch whisked into 2 tbsp water (add after stock; simmer briefly).
• Lighter gravy: Swap half-and-half for the heavy cream and use only 2 tbsp butter in the mash.

Storage & Make-Ahead

Meatballs and gravy keep refrigerated up to 3–4 days; reheat gently on the stovetop with a splash of stock. Freeze cooked meatballs (with or without gravy) up to 3 months; thaw overnight and warm slowly. Uncooked, shaped meatballs can be frozen on a sheet pan, then bagged and kept up to 2 months—brown from frozen and extend simmering. Mashed potatoes keep 3 days; reheat with a little milk. Quick-pressed cucumbers are best within 48 hours. Lingonberry jam keeps indefinitely refrigerated once opened.

Nutrition (per serving)

Approximate: 1050 kcal; 34 g protein; 75 g carbohydrates; 70 g fat; 8 g saturated fat; 6 g fiber; 1200 mg sodium. Values will vary based on brands and exact portion sizes.