Another home run for Tyler Florence!
I was watching Tyler’s Ultimate this morning and was so excited to see that he makes his Swedish meatballs with sour cream, and no heavy cream. Yay! This makes our dairy-free lives so much easier (my poor Swedish husband has been missing this dish quite a bit since we found out he can’t have diary)!
I have a great regular meatball recipe already, so I used that instead of his. If you want that recipe, click here.
For the sauce, I had everything we needed in the house already except for the fresh parsley and the lingonberry sauce, so I subbed in some fresh thyme and omitted the lingonberry sauce. It was fabulous and everything came together so quickly! This is definitely going to be a regular in our house from now on.
1T. Unsalted butter
1 1/2C. Low sodium chicken broth
3/4C. Sour cream (we like the Tofutti brand dairy-free vegan sour cream)
1 Handful fresh flat-leaf parsley, chopped, plus more for garnish
2T. All-purpose flour
1/4C. Lingonberry or red currant jam, plus more for serving
Kosher salt and freshly ground white pepper
Make a batch of your favorite meatballs and set aside.
Add the butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
Pour in the chicken broth, and stir with a wooden spoon to loosen the meatball bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper.
Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl.
Serve the Swedish meatballs over egg noodles with additional lingonberry jam on the side.
Husband Rating – 4.5 out of 5 – “These were awesome!”