Ingredients
-
1
-
3/4
-
6
-
4
-
2
-
1
-
-
-
1
-
1
-
1
-
1/4
-
-
1/4
-
2
Directions
Swedish Meatballs With Lingonberry Sauce, Recipe from Tyler Florence on Food 911 I have lingonberries in the freezer and need to get them used up
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Steps
|
1
Done
|
In a Small Bowl, Combine the Bread Crumbs and the Milk; Stir With a Fork and Let Stand For 5 Minutes. |
|
2
Done
|
Put 3 Tablespoons of the Butter in a Small Skillet and Let It Melt Over Medium Heat. |
|
3
Done
|
Add the Shallots, Garlic, and Caraway; Season With Salt and Pepper. |
|
4
Done
|
Saute Until Softened but not Browned, About 2 Minutes. |
|
5
Done
|
Put the Ground Beef and Pork in a Large Bowl. |
|
6
Done
|
Add the Sweated Shallot Mixture, Egg, Parsley, and Dill; Season With Salt and Pepper. |
|
7
Done
|
Squeeze the Milk Out of the Soaked Bread Crumbs, Add the Bread to the Meat Mixture, and Mix Well Using Your Hands. |
|
8
Done
|
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
Done
|
Continue Forming the Meatballs and Putting Them on a Platter; There Should Be About 20 Meatballs. |
|
10
Done
|
Melt 2 Tablespoons of the Butter in a Large Skillet Over Moderate Heat. |
|
11
Done
|
When the Foam Starts to Subside, Add the Meatballs in Batches So You Don't Overcrowd the Pan. |
|
12
Done
|
Saute the Meatballs Until Well-Browned on All Sides, About 7 Minutes Total. |
|
13
Done
|
Remove the Meatballs to a Platter Lined With Paper Towels as They Are Done. |
|
14
Done
|
Discard Most of the Fat from the Skillet and Return It to the Heat. |
|
15
Done
|
Add the Remaining Tablespoon of Butter and Swirl It Around to Coat the Pan. |
