Norwegian Meatballs with Lingonberry Sauce

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup milk 1/4 cup milk
• 2 eggs 2 eggs
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons butter, for frying 2 tablespoons butter, for frying
• For the lingonberry sauce: For the lingonberry sauce:
• 1 cup lingonberry jam 1 cup lingonberry jam
• 1/4 cup water 1/4 cup water
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon sugar 1 tablespoon sugar

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (12g saturated)
• Carbohydrates: 15g (8g sugars)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, breadcrumbs, milk, eggs, nutmeg, allspice, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the butter in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook the meatballs for about 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove the cooked meatballs from the skillet and set aside.
4. 4.
   In a small saucepan, combine the lingonberry jam, water, lemon juice, and sugar. Cook over low heat, stirring occasionally, until the sauce is heated through and slightly thickened.
5. 5.
   Serve the meatballs with the lingonberry sauce on the side. Enjoy with boiled potatoes and pickled cucumbers.

Treat your ingredients with care...

• Ground beef and pork — Use a mixture of lean and fatty cuts to achieve the perfect balance of flavor and moisture in the meatballs.
• Lingonberry jam — If you can't find lingonberry jam, cranberry sauce can be used as a substitute. Adjust the sweetness and tartness by adding more or less sugar and lemon juice.

Tips & Tricks

• For extra flavor, you can add a dash of Worcestershire sauce or soy sauce to the meatball mixture.
• To achieve a crispy exterior, make sure the skillet is hot before adding the meatballs.
• If the lingonberry sauce is too tart for your taste, you can add a bit more sugar to balance the flavors.
• Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.

Serving advice

Serve the Norwegian meatballs with lingonberry sauce alongside boiled potatoes and pickled cucumbers for a traditional Scandinavian meal. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the meatballs on a platter, drizzle the lingonberry sauce over them, and sprinkle some chopped parsley on top. Serve the boiled potatoes and pickled cucumbers in separate bowls for a visually appealing presentation.