A delightful twist on the classic Swedish meatballs, featuring a creamy sauce and a touch of sweetness.
Combine the bread crumbs and heavy cream in a small bowl and let sit until the crumbs are moistened.
Letting the bread crumbs soak ensures they integrate smoothly into the meat mixture.
Heat a skillet over medium heat and sauté the chopped red onion in a bit of butter until softened.
Cooking the onions beforehand enhances their sweetness and flavor.
In a large bowl, mix together the ground pork, ground beef, sautéed onion, honey, egg, and the soaked bread crumbs. Season with salt and pepper.
Use your hands to mix for a more even distribution of ingredients.
Shape the mixture into golf ball-sized meatballs and place them on a plate.
Wet your hands with water to prevent the mixture from sticking.
Heat butter in a skillet over medium-high heat and cook the meatballs in batches until browned on all sides and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Remove the meatballs and keep warm. Discard excess fat from the skillet, leaving about a tablespoon.
Leaving a bit of fat in the skillet adds flavor to the sauce.
In the same skillet, whisk together the beef stock, heavy cream, lingonberry preserves, and pickle juice. Simmer until slightly thickened.
Simmering allows the flavors to meld and the sauce to thicken.
Add the meatballs back to the skillet and simmer for a few minutes to heat through.
Coating the meatballs in the sauce ensures they absorb the flavors.
Serve the meatballs hot with the sauce, alongside mashed potatoes, lingonberry jam, and pickled cucumbers.
Garnish with fresh parsley for a pop of color and added freshness.
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