Nordic Meatball Stew with Lingonberry Glaze

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Hearty Swedish-style meatballs simmered in a creamy gravy, served with a tart lingonberry glaze. This Scandinavian-inspired beef recipe, ready in about 50 minutes, pairs ground beef, ground pork, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1 medium yellow onion, finely chopped
• 1 garlic clove, minced
• 1 large egg
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 3 tbsp all-purpose flour
• 3 tbsp unsalted butter
• 2 cups beef broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground allspice
• 1/3 cup lingonberry preserves
• 2 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, soak 1/2 cup breadcrumbs in 1/4 cup milk for 5 minutes until soft. Add 1 lb ground beef, 1/2 lb ground pork, 1 finely chopped medium yellow onion, 1 minced garlic clove, 1 large egg, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground allspice. Mix gently to combine.
2. Step 2: Shape mixture into 1-inch meatballs and set aside on a plate.
3. Step 3: Heat 3 tbsp unsalted butter in a large skillet over medium heat. Add meatballs in batches, cooking for 4-5 minutes, turning often until browned on all sides and cooked through. Remove meatballs and set aside.
4. Step 4: In the same skillet, sprinkle 3 tbsp all-purpose flour over the remaining fat and whisk continuously for 1-2 minutes until golden and fragrant.
5. Step 5: Slowly whisk in 2 cups beef broth and 1/2 cup heavy cream, stirring constantly until sauce thickens and coats the back of a spoon, about 4-5 minutes.
6. Step 6: Return meatballs to the skillet, spoon sauce over them, and simmer on low heat for 5 minutes to meld flavors.
7. Step 7: Warm 1/3 cup lingonberry preserves in a small saucepan over low heat until syrupy.
8. Step 8: Serve meatballs and sauce garnished with 2 tbsp chopped fresh parsley and a drizzle of warm lingonberry glaze.