Swedish Meatballs With Lingonberry Sauce
A much healthier baked version of tasty Swedish meatballs in a savory, rich lingonberry sauce.
Recipe: Prep: 1 hour Serves 8-10
Meatballs:
1 1/2 cups organic whole wheat bread crumbs
1 1/4 cup organic milk
1 organic onion - diced
4 organic garlic cloves - minced
2 1/2 lbs. grass fed ground beef
2 organic or pastured eggs - blended well
3 tbsp. organic soy sauce
2 1/2 tsp. ground caraway seed
2 tsp. lemon pepper
1/2 tsp. white pepper
1 tsp. allspice
1 1/2 tsp. Himalayan salt
1 tbsp. ground coriander
1/4 cup dried chives
Sauce:
3 tbsp. organic whole wheat flour (chemical free)
4 tbsp. organic butter
1 1/ 2 cups stock (I used lamb stock - but you can use chicken stock)
3/4 cup organic sour cream
2 tsp. organic mustard
1 tsp. lemon pepper
1/4 tsp. white pepper
1 tsp. Himalayan salt
2 tbsp. dried chives
4 oz. lingonberry fruit spread
Mix bread crumbs and milk in a small bowl. Let sit.
Prepare two stainless steel sheet pans with racks, so the meatballs
will sit on the racks up away from the runoff fat.
In a large bowl, add all the other ingredients for the meatballs.
Add the milk and bread crumbs. Mix well.
Preheat oven to 425 degrees.
Take a small amount - about 2 tbsp. - and roll around in your hands to
shape into ball. Place balls on racks.
Bake for 15 minutes.
Note: baking these, rather than frying them, is much healthier and has
another plus of less mess and time involved.
In the meantime, make the sauce. Melt the butter in a skillet and then whisk in the flour to make a roux. Add peppers, salt, and chives. Let bubble about
3 minutes. Add the stock, while whisking quickly to blend well.
Then add the sour cream, mustard, and ligonberry fruit spread.
Whisk well and cook until thoroughly heated through.
Plate meatballs and spoon sauce over top. Enjoy!
Tips: Substitutions:
presoaked oatmeal for bread crumbs and milk
fresh ground flax (approx. 1 cup) for breadcrumbs
(do still soak in the milk)
black raspberry or currant fruit spread for lingonberry