Here is an old classic. My Husband fell in love with these in a business trip to Sweden. Of course, I had to replicate it. I turned to my Joy of Cooking book which never fails. Lingonberries are like cranberry only better. You can order Lingonberry jam. It is the perfect foil for this creamy dish. Also fabulous with turkey!
There’s a reason this recipe has stood the test of time… it’s not complicated, but the technique makes all the difference. I’ve made these dozens of times, and once you do them the traditional way… you don’t go back.
What most modern versions miss is that first step… working the beef with water to bring out the fat and create that smooth, tender texture. That’s what gives these meatballs their signature softness… not dense, not heavy… just rich, flavorful, and perfectly balanced in that silky gravy.
Ingredients
For the Meatballs
- 1 lb ground beef
- 1/3 cup cold water
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, very finely minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp allspice
For the Gravy
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef stock
- 1/2 cup cream
- Salt & pepper to taste
For Serving
- Egg noodles or mashed potatoes
- Parsley (optional)
- Lingonberry jam (optional)
Instructions
1. Start with the Technique
In a bowl, combine ground beef with cold water.
Mix thoroughly until the texture becomes smooth and slightly sticky… this is what creates that classic tender bite.
2. Build the Mixture
Soak breadcrumbs in milk until softened.
Add soaked breadcrumbs, onion, egg, salt, pepper, nutmeg, and allspice to the beef.
Mix just until combined… don’t overwork it.
3. Shape and Brown
Form into small meatballs.
Brown in a skillet over medium heat, turning to get color on all sides.
Work in batches if needed. Remove and set aside.
4. Make the Gravy
In the same pan, melt butter.
Stir in flour and cook for 1–2 minutes.
Slowly whisk in beef stock, scraping up all the browned bits.
Simmer until thickened, then stir in cream. Season to taste.
5. Finish the Meatballs
Return meatballs to the pan.
Simmer gently for 10–15 minutes until cooked through and tender.
6. Serve
Serve over noodles, gluten free noodles or mashed potatoes… spooning that rich gravy over the top. Finish with lingonberry jam.
Final Note
It’s that first step… mixing the beef with water… that most people skip.
But once you’ve made them this way, you understand why the classics stick around.
redstovediaries 