Swedish Meatballs with Creamy Sauce

Step 1

Pour 0.25 cup whole milk into a small bowl and sprinkle 0.5 cup panko breadcrumbs on top, then stir gently with a fork until the breadcrumbs absorb the milk and become a damp paste, about 30 seconds.

Step 2

Place 0.5 minced onion, the milk-breadcrumb mixture, 1 lb ground beef, 0.5 teaspoon salt, and 0.25 teaspoon black pepper into a large bowl.

Step 3

Mix with your hands by squeezing and turning the meat mixture until it is evenly combined and holds together, about 1 minute—do not overwork it or the meatballs will be tough.

Step 4

Pinch off golf-ball-sized portions of meat and roll between your palms into smooth balls about 1.5 inches across; place each on a plate as you finish (you should have about 16 meatballs).

Step 5

Heat 2 tablespoons butter in a 12-inch skillet over medium-high heat until it froths and the foam subsides, about 90 seconds.

Step 6

Carefully place all 16 meatballs into the hot butter in a single layer, leaving space between each one so they brown rather than steam.

Step 7

Leave the meatballs untouched for 2 minutes until the undersides turn deep golden brown, then gently roll each one a quarter turn to brown another side.

Step 8

Continue rolling the meatballs every 1–2 minutes until all sides are golden brown, about 6 minutes total, then transfer them to a clean plate with a slotted spoon.

Step 9

Pour 1.5 cups beef stock into the same skillet, scraping the bottom with a wooden spoon to release the stuck-on brown bits, which add deep flavor.

Step 10

Stir in 1 teaspoon Dijon mustard until fully dissolved into the stock, about 15 seconds.

Step 11

Return the meatballs to the skillet in a single layer and bring the liquid to a gentle simmer over medium heat—you should see small bubbles breaking the surface at a steady rhythm.

Step 12

Simmer the meatballs uncovered for 8 minutes, gently shaking the pan every 2 minutes to turn them and keep them submerged in sauce.

Step 13

Remove the skillet from heat and let it cool for 1 minute, then stir in 0.75 cup sour cream in two additions, stirring fully after each addition until smooth—do not boil or the cream will curdle.

Step 14

Stir 3 tablespoons lingonberry jam directly into the sauce until the color becomes rosy and the jam is fully incorporated, about 30 seconds.

Step 15

Taste the sauce and add a pinch of salt and black pepper if needed; the flavor should be savory, tangy, and slightly sweet.

Step 16

Transfer the meatballs and sauce to a serving platter or individual bowls, then sprinkle 2 tablespoons fresh chopped dill across the top.