Swedish Meatballs with Creamy Sauce and Homemade Lingonberry Jam

Step 1

Soak the breadcrumbs in the cream in a large mixing bowl to which you will add everything else later.

Step 2

Once the breadcrumbs have softened (this will take just a few minutes), add the remaining ingredients for the meatballs into the bowl.

Step 3

Mix everything together with your hands until it is well combined.

Step 4

Shape the meatballs. I prefer to keep the meatballs small, but make them as small or as large as you like.

Step 5

Heat some oil in a large frying pan which you will also use later to make the sauce.

Step 6

Fry the meatballs until they are golden brown all over. You may need to do this in batches. Don’t worry if the meatballs are not cooked through completely, as you will continue to cook them later.

Step 7

Remove the meatballs to a plate.

Step 8

Pour the stock into the saucepan and use a wooden spoon to scrape any brown bits from the pan.

Step 9

Return the meatballs to the pan, and simmer gently on low heat for about 20 minutes.

Step 10

Remove the meatballs to a plate.

Step 11

Add the cream and soy sauce.

Step 12

Slowly whisk in the cornflour (cornstarch) mixture to thicken the sauce to your desired consistency (you may not need all of the cornflour mixture).

Step 13

Taste for seasoning. If the sauce tastes too concentrated, add a bit of water.

Step 14

Return the meatballs to the saucepan, and garnish with parsley and chives before serving.

Step 15

Wash the lingonberries and remove any spoilt berries, leaves and stems.

Step 16

Place the lingonberries in a medium saucepan, together with the water.

Step 17

Bring to the boil.

Step 18

Add the sugar and stir to dissolve.

Step 19

Turn the heat down to medium-high, and continue simmering until the lingonberries have softened and broken down, and the mixture starts to thicken.

Step 20

If the mixture looks too thick, thin it with a dash of water.

Step 21

Make sure you stir frequently to prevent the jam from sticking to the bottom of the pan where it can burn easily.

Step 22

The lingonberry jam is ready when most of the berries have burst and you have a thick, jam-like consistency. If you like your lingonberry jam to have more texture, try not to squash the berries too much as you are stirring.

Step 23

The lingonberry jam will continue to thicken as it cools.

Step 24

Serve the lingonberry jam warm or cold with the Swedish Meatballs.

Step 25

Store any unused lingonberry jam in a sterilised jar and in the fridge.