Swedish Meatballs with Lingonberry and Creamy Oat Sauce

These are proper Swedish meatballs, made without cow dairy but with all the comfort you'd expect. Oat milk and margarine come together into a sauce that coats the back of a spoon beautifully, and a spoonful of lingonberry jam stirred through at the end gives the whole thing that sweet-tart edge that makes Swedish meatballs so good. The meatballs themselves are pork and chicken, seasoned with allspice and nutmeg the traditional way. Serve over mashed potato or egg-free pasta, with a little extra lingonberry on the side.

Ingredients

  • 12 oz Ground pork
  • 6 oz Ground chicken
  • 1 small Yellow onion, very finely grated
  • 2 cloves Garlic, finely grated or minced
  • 1/3 cup Panko breadcrumbs
  • 3 tbsp Unsweetened oat milk
  • 1 large Egg, lightly beaten
  • 1/2 tsp Ground allspice
  • 1/4 tsp Ground nutmeg
  • 1 tsp Fine sea salt
  • 2 tbsp Neutral oil
  • 3 tbsp Dairy-free margarine
  • 3 tbsp All-purpose flour
  • 2 cups Unsweetened oat milk
  • 1 cup Chicken stock
  • 1 tsp Dijon mustard
  • 1 tsp White wine vinegar
  • to taste Fine sea salt
  • 4 tbsp Lingonberry jam
  • a small handful Fresh flat-leaf parsley, roughly chopped

Instructions

  1. Finely grate 1 small yellow onion using the large holes of a box grater (or pulse it in the food processor until almost a paste). Squeeze out the excess liquid from the grated onion by pressing it briefly in your fist over the sink. You want the flavour, not the water.
  2. In a large mixing bowl, combine 12 oz ground pork, 6 oz ground chicken, the grated onion, 2 cloves garlic (finely grated), 1/3 cup panko breadcrumbs, 3 tbsp oat milk, 1 large egg (lightly beaten), 1/2 tsp ground allspice, 1/4 tsp ground nutmeg, and 1 tsp fine sea salt. Mix with your hands until just combined, overworking it toughens the meatballs, so stop as soon as everything looks even.
  3. Roll the mixture into balls about the size of a large walnut, roughly 1 1/4 inches (3 cm) across. You should get around 24 meatballs. Set them on a plate as you go. Wet hands help stop the mix sticking to your palms.
  4. Heat 2 tbsp neutral oil in your cast-iron skillet over medium-high heat. When the oil shimmers and a tiny piece of meat dropped in sizzles straight away, add half the meatballs in a single layer with a little space between each one. Sear for about 6 to 7 minutes, turning every couple of minutes, until all sides are deep golden and the meatballs feel firm when pressed, no wobble in the centre. Transfer to a plate lined with paper towels. Repeat with the second batch.
  5. Pour off any excess fat from the skillet, leaving behind just a thin film of drippings. Reduce the heat to medium and add 3 tbsp dairy-free margarine. Once it melts and starts to foam, whisk in 3 tbsp all-purpose flour. Keep whisking for about 1 minute until the roux smells faintly biscuity and turns a pale straw colour.
  6. Gradually pour in 1 cup chicken stock, whisking constantly to prevent lumps. Then pour in 2 cups oat milk in a slow stream, still whisking. Bring the sauce to a gentle simmer and cook for 5 to 6 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. If you drag your finger across the spoon, the line should hold.
  7. Stir in 1 tsp Dijon mustard and 1 tsp white wine vinegar. Taste the sauce and add fine sea salt as needed. The sauce should taste savoury and a little rounded, the lingonberry will add sweetness and acidity at the table.
  8. Nestle all the meatballs back into the sauce. Reduce the heat to low and let them warm through together for 4 to 5 minutes. The meatballs will absorb some of the sauce and the whole thing will smell deeply savoury. Don't rush this step, it is where everything comes together.
  9. Spoon 2 tbsp of lingonberry jam into the sauce and stir gently, letting it streak through rather than fully dissolving. Keep the other 2 tbsp lingonberry jam for serving at the table, a generous spoonful alongside each portion is the whole point.
  10. Roughly chop a small handful of fresh flat-leaf parsley and scatter it over the top. Serve straight from the skillet, with extra lingonberry jam on the side.