Stein’s Swedish Meatballs & Lingonberry Sauce
This is the Swedish Meatball recipe from Chef Zane at the Stein Eriksen Lodge – Glitretind Restaurant. I made these meatballs at home, and then a few weeks later had them at the restaurant. If you follow the recipe and use the right ingredients, this recipe is exact. While dining at Stein’s Troll Hallen Lounge I had the opportunity to tell Chef Zane that I made his mom’s famous recipe, and that they were just as good as the ones I had ordered. He was pleased that I had success with his recipe, and he encouraged me to freeze them and keep them handy for quick meals. Thanks to Chef Zane, I now have a another quick meal always ready to make.
Recipe Serves 8 People – Approximately 48 Meatballs
Swedish Meatball Mixture:
2 lbs. ground pork
1lb. ground veal
1/2 yellow onion
10 sprigs parsley
2oz. Utah honey
Kosher Salt/pepper to taste
2 Whole Eggs
1/4 cup Panko Bead Crumbs
8oz. of Lingonberry Jam
3 cups veal demi-glaze (can be found in specialty food stores)
3/4 cup heavy cream
Combine all ingredients, simmer and reduce until sauce has a nappé consistency.
Small dice the yellow onion, pick parsley leaves from stems and finely chop. Combine all ingredients together, mix thoroughly and place in refrigerator to rest overnight.
Roll mixture into 1 inch uniform meatballs. Place meatballs, evenly spaced, on a non-stick sheet pan.
Cook at 300 degrees Fahrenheit for approximately 8-10 minutes. Remove from oven and place in Lingonberry Sauce.
Serve & Enjoy!