Easy and Delicious Creamy Swedish Meatballs


Prep Time: 40 min Cook Time: 25 min Yield: 8 servings
Looking for an easy main dish or appetizer? These Swedish meatballs are the best you'll ever have! They are super delicious and easy to make too! From start to finish, you can have this meal on the table within 40 minutes, and your family and friends will love it!#

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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