I made these last week and loved their juicy texture. Despite the involved directions, I added a few timesavers and didn't find them any more difficult than regular meatballs (mixed in my Kitchen Aid). They freeze great. I put leftover frozen ones in crockpot with jarred gravy and cream of mushroom soup.
Note: I've never made the lingonberry sauce but mix a can of cream of Mushroom soup with a half can milk for a creamy sauce.
01In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes.
02Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat.
03Add the shallots, garlic, and caraway; season with salt and pepper.
04Saute until softened but not browned, about 2 minutes.
05Put the ground beef and pork in a large bowl.
06Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper.
07Squeeze the milk out of the bread (I omitted this step) and add the bread to the meat mixture, and mix well using your hands.
08Pinch 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.
09Continue 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).
11Melt 2 tablespoons of the butter in a large skillet over moderate heat.
12When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan.
13Saute the meatballs until well-browned on all sides, about 7 minutes total.
14Remove 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!).
16Discard most of the fat from the skillet and return it to the heat.
17Add the remaining tablespoon of butter and swirl it around to coat the pan.
18Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
19Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.
20Simmer and stir until the liquid is reduced and a sauce starts to form;.
21season with salt and pepper.
22Lower the heat and stir in the sour cream.
23Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.
24Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
25Shower with chopped parsley and transfer to a serving bowl.
26Serve the Swedish meatballs with additional lingonberry jam on the side.