Swedish Meatballs with Lingonberry Sauce
~ adapted from Tyler Florence ~
Soak 1 cup Japanese style bread crumbs in 3/4 cups milk.
Mince 4 shallots
and 1 garlic clove.
Toast 1 teaspoon caraway seeds.
Smash/grind the seeds.
Saute in 3 tablespoons unsalted butter– onion, garlic, and caraway– only soften, don’t brown. Add salt and pepper. In a large bowl, combine with 1 pound ground beef and 1 pound ground pork.
Add 1 egg,
flat-leaf parsley,
and fresh dill– a good handful of each; chop and work ingredients into meat with your hands, adding more salt and pepper. Wring out the milk into paper towels, working in the bread crumbs.
Over moderate heat in a large skillet, brown all sides in 2 tablespoons butter, being careful not to crowd the pan.
Place on paper towels. Discard most of the fat from the skillet; return to the heat and melt 1 tablespoon butter. Make a gravy sauce by stirring in 2 tablespoons flour; let it bubble up, then pour in and stir 1 1/2 cups chicken broth or beef broth. Slightly thicken, sprinkle with salt and pepper. Add 3/4 cups sour cream, 1 1/2 teaspoons dry white wine or vodka, and 1/4 cup lingonberry or red currant jam.
Return the meatballs to the skillet and coat with the gravy. Turn the heat down, cover with a lid. Make sure that the gravy does not cook down too much, but cook the meatballs all the way through, in the sauce. Eventually turn the stove heat to the lowest point while the noodles are still cooking.
Cook the egg noodles.
Nicely tender and well-flavored.
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