Swedish Meatball Skewers with Lingonberry Dip

Ingredients

• about 450 g Ground Beef
• 1/2 cup Breadcrumbs (Gluten-Free)
• 1/4 cup Milk (Dairy)
• 1 large Egg
• 1/4 cup Onion
• 1/2 tsp Allspice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Vegetable Oil
• 1/2 cup Lingonberry Preserves
• 1/4 cup Sour Cream (Dairy)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground beef, 1/2 cup Gluten-Free Breadcrumbs, 1/4 cup Milk, 1 large Egg, 1/4 cup Onion (finely grated), 1/2 tsp Allspice, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Mix everything together with your hands until just combined, being careful not to overmix.
2. 2Roll the meat mixture into small meatballs, about 2.54 cm in diameter.
3. 3Heat the 2 tbsp Vegetable Oil in a 30.48 cm skillet over medium heat, which is about 150°C.
4. 4Carefully add the meatballs to the hot skillet, making sure not to overcrowd the pan (cook in batches if necessary). Cook for 8-10 minutes, turning occasionally, until they are browned on all sides and the internal temperature reaches 71°C.
5. 5While the meatballs are cooking, prepare the dip. In a small bowl, stir together the 1/2 cup Lingonberry Preserves and 1/4 cup Sour Cream until well combined.
6. 6Once the meatballs are cooked, remove them from the skillet and let them cool slightly for about 5 minutes.
7. 7Thread 3-4 meatballs onto each skewer.
8. 8Serve the Swedish Meatball Skewers immediately with the Lingonberry Dip on the side.

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