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Baked Swedish Meatballs (Tyler Florence) Recipe

January 3rd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

Baked Swedish Meatballs (Tyler Florence) Recipe


  1. 1cupfresh breadcrumbs(I used french bread)
  2. 3/4cupmilk
  3. 6tablespoonsunsalted butter
  4. 4shallots, minced(I used red onion)
  5. 2garlic cloves, minced
  6. 1teaspooncaraway seeds, toasted and ground
  7. kosher salt
  8. fresh ground white pepper
  9. 1lbground beef(I used only beef)
  10. 1lbground pork
  11. 1largeegg
  12. 3tablespoonsfresh parsley, chopped, plus
  13. extrafresh parsley, for garnishing dish
  14. 1tablespoonfresh dill, chopped(I used dried)or1/2 teaspoondried dill(I used dried)
  15. Optional Lingonberry sauce

  16. 2tablespoonsall-purpose flour
  17. 1 1/2cupschicken broth
  18. 3/4cupsour cream
  19. 1/4cuplingonberry preservesor red currant jam


  1. In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes.
  2. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat.
  3. Add the shallots, garlic, and caraway; season with salt and pepper.
  4. Saute until softened but not browned, about 2 minutes.
  5. Put the ground beef and pork in a large bowl.
  6. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper.
  7. Squeeze the milk out of the bread (I omitted this step) and add the bread to the meat mixture, and mix well using your hands.
  8. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball.
  9. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
  10. (I formed my meatballs the night before and let rest in refrigerator to develop the flavor).
  11. Melt 2 tablespoons of the butter in a large skillet over moderate heat.
  12. When the foam starts to subside, add the meatballs in batches so you don’t overcrowd the pan.
  13. Saute the meatballs until well-browned on all sides, about 7 minutes total.
  14. Remove the meatballs to a platter lined with paper towels as they are done.
  15. (I baked mine on a foil-lined pan in my convection oven at 400 degrees until they were brown. They were so juicy that I’m always going to do it that way, and no mess!).
  16. Discard most of the fat from the skillet and return it to the heat.
  17. Add the remaining tablespoon of butter and swirl it around to coat the pan.
  18. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
  19. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.
  20. Simmer and stir until the liquid is reduced and a sauce starts to form;.
  21. season with salt and pepper.
  22. Lower the heat and stir in the sour cream.
  23. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.
  24. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
  25. Shower with chopped parsley and transfer to a serving bowl.
  26. Serve the Swedish meatballs with additional lingonberry jam on the side.

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