To celebrate midsummers eve (a festive Swedish celebration to mark the beginning of summer and the longest day of the year) for my Swedish husband, I have bypassed the traditional herring and opted for the Swedish meatball! You may have seen these little meatballs in an Ikea store put I promise the homemade version is a delicious weekly staple. Serve with new boiled potatoes dressed with sour cream, dill and parsley and a few pickled cucumber.
Put all the ingredients for the meatballs in a large bowl, reserving some chopped herbs for plating. Using your hands to mix the ingredients together well, then taking a small amount and rolling into a ball the size of a ping pong. Continue with the remaining mixture, cover and allow to set for at least an hour in the fridge.
Preheat the oven to 100 degrees. Heat a large fry pan with some oil, add the meatballs and brown all over. Transfer the meatballs to an oven dish and place in the oven while you make the gravy.
With some paper towel remove any excess fat from the pan. Add the flour then the stock scrapping the bottom of the pan to collect all the good juices ( if the gravy is lumpy strain then return to the pan). Finish the gravy with the lemon juice, cream and lingonberry jam. Allow it to reduce down so the consistency coats the back of a spoon.
Serving Size 4