Browned meatballs on a white plate with boiled potatoes, a pool of creamy brown gravy, lingonberry jam and sliced pickled cucumber. — Photo: Håkan Dahlström from Malmö, Sweden · CC BY 2.0 · Wikimedia Commons

European · Lunch · Dinner

Swedish Meatballs with Lingonberries, Potatoes and Light Cream Gravy

Name: Swedish Meatballs with Lingonberries, Potatoes and Light Cream Gravy
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Cuisine: European
Ingredients: 300 g Lean ground beef (90% lean); 200 g Lean ground pork (96% lean); 1 small Onion, finely grated; 1/4 cup Dry breadcrumbs; 1/4 cup Skim milk; 1 large Egg; 1/2 tsp Ground allspice; 3/4 tsp Salt (for meatballs); 1/2 tsp Ground black pepper; 1 tbsp Rapeseed (canola) oil; 800 g Waxy potatoes, peeled and halved; 2 litres, drained away Water (for boiling potatoes); 1 tsp, mostly drained away with the water Salt (for potato water); 2 tbsp All-purpose flour; 1 2/3 cups Low-sodium beef broth; 1/2 cup Half-and-half cream; 1 tsp Soy sauce; 4 tbsp Lingonberry jam; 2 tbsp Fresh dill, chopped

Köttbullar med lingonsylt, potatis och gräddsås

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Tender, allspice-scented beef and pork meatballs simmered in a silky, lighter cream gravy, served with boiled potatoes and tart-sweet lingonberry jam. A cosy Swedish classic made with lean mince and half-and-half instead of heavy cream.

Prep: 25 min
Cook: 35 min
Total: 60 min
Serves: 4

Medium
High protein

27%

Per serving546kcal27% of a 2,000 kcal day

36gProtein

59gCarbs

19gFat

5gFiber

Calories come from: Carbs 43% · Fat 30% · Protein 27%

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Ingredients

For 4 servings

300 gLean ground beef (90% lean)
200 gLean ground pork (96% lean)
1 small70 gOnion, finely grated
1/4 cup28 gDry breadcrumbs
1/4 cup60 gSkim milk
1 large50 gEgg
1/2 tspGround allspice
3/4 tspSalt (for meatballs)
1/2 tspGround black pepper
1 tbsp14 gRapeseed (canola) oil
800 gWaxy potatoes, peeled and halved
2 litres, drained away2,000 gWater (for boiling potatoes) (optional)
1 tsp, mostly drained away with the water6 gSalt (for potato water) (optional)
2 tbsp16 gAll-purpose flour
1 2/3 cups400 gLow-sodium beef broth
1/2 cup121 gHalf-and-half cream
1 tsp6 gSoy sauce
4 tbsp80 gLingonberry jam
2 tbsp5 gFresh dill, chopped (optional)

Steps

1
Stir the breadcrumbs into the skim milk and leave for 5 minutes to soften.
2
Add the grated onion, egg, allspice, 3/4 tsp salt and pepper to the soaked crumbs and mix well.
3
Add the ground beef and pork and mix gently with your hands until just combined.
4
With wet hands, roll the mixture into about 28 small balls, roughly 3 cm across.
5
Put the potatoes in a pot with the 2 litres of water and 1 tsp salt, bring to the boil and simmer for 18–20 minutes until tender.
6
Meanwhile, heat the oil in a large non-stick frying pan over medium heat.
7
Brown the meatballs in batches for 6–8 minutes, turning often, then set them aside on a plate.
8
Sprinkle the flour into the pan and stir for 1 minute.
9
Slowly whisk in the beef broth, scraping up the browned bits, and simmer until slightly thickened, about 3 minutes.
10
Stir in the half-and-half and soy sauce.
11
Return the meatballs to the pan and simmer gently for 5–6 minutes, until cooked through to 71 °C / 160 °F in the centre.
12
Drain the potatoes, discarding the cooking water.
13
Serve the meatballs and gravy with the potatoes and a spoonful of lingonberry jam, scattered with dill if using.

Swaps, storage and make-ahead

Swaps

Use all lean ground turkey or chicken instead of the beef and pork mix for a milder, lighter meatball, simmering until the centres reach 74 °C / 165 °F.
For a gluten-free version, use gluten-free breadcrumbs, thicken the gravy with cornstarch instead of flour, and swap the soy sauce for tamari, choosing breadcrumbs, broth and tamari labelled gluten-free.
Use cranberry sauce or redcurrant jelly if you can't find lingonberry jam.
For a dairy-free gravy, replace the half-and-half with unsweetened oat cream and the skim milk with unsweetened oat milk.

Storage

Refrigerate leftover meatballs and gravy in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot. The meatballs freeze well for up to 3 months, but the cream gravy may separate, so freeze them without gravy if you can, and don't freeze the boiled potatoes, which turn grainy.

Make ahead

Roll the raw meatballs up to a day ahead and keep them covered in the fridge. Alternatively, cook them through to 71 °C / 160 °F, cool and chill them within 2 hours, then make the gravy and reheat them in it until steaming hot.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenEggsMilkSoyCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (538 g)	Per 100 g
Calories	546 kcal	101 kcal
Protein	36.1 g	6.7 g
Carbohydrates	59.2 g	11 g
of which sugars	16.1 g	3 g
Fiber	4.5 g	0.8 g
Fat	18.5 g	3.4 g
of which saturated	6.7 g	1.2 g
Sodium	889 mg	165 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.