Swedish Meatballs in Gravy with Sweet Pickles and Lingonberry

Introduce

Chef :

Lance Wilson

Swedish Meatballs in Gravy with Sweet Pickles and Lingonberry

Warmly spiced mixed pork and beef meatballs in a slightly sweet mushroom gravy. Served with sweet and tart day pickles and traditional lingonberry preserved to cut through the richness.

Ingredient

Cooking instructions

* Step 1

In the morning, thinly slice the cucumbers and radishes and place in a large glass bowl. Add the vinegar, sugar, salt, allspice, and peppercorns and toss to coat. Cover with plastic wrap and refrigerate until the evening.

* Step 2

Create a panade by adding the cream, eggs, breadcrumbs to a small bowl and whisk to combine.

* Step 3

Add the ground pork, onion, and spices to a stand mixer affixed with the paddle attachment. Mix on medium until the pork becomes tacky.

* Step 4

Add the panade to the mixture and continue to beat on high speed until the mixture become homogeneous

* Step 5

Add the ground beef and mix on low until just incorporated.

* Step 6

Using a 3Tbsp cookie scoop or wetted hands roll the meat into ~24 meatballs and place on a foiled pan.

* Step 7

Pre heat the oven to 475F. Roast the meatballs until brown, roughly 20 minutes.

* Step 8

While the meatballs are roasting, boil the potatoes and mash, and make the gravy.

* Step 9

In a 10 inch skillet, heat the oil over medium high heat and saute the mushrooms until they've given up their liquid and begin to brown.

* Step 10

When the mushrooms are browned, add the butter and melt.

* Step 11

Add the flour and cook until foamy.

* Step 12

Add the stock, whisk until bubbly. Reduce the heat and add the lemon juice, brown sugar, and season with salt and pepper to taste.

* Step 13

When the gravy begins to thicken, add the cream and return to a bare simmer.

* Step 14

Add the reserved meatballs and bring to a simmer to heat throughout.

* Step 15

Plate in a deep welled plate or bowl with a scoop of potatoes and the sauce meatballs over them. Add a pile of drained pickles and a scoop of lingonberry preserves on the side.