Swedish Meatball Skewers with Lingonberry Sauce

Instructions

1. 1In a large bowl, combine the about 450 g Ground Beef, about 225 g Ground Pork, 1/2 cup Gluten-Free Bread Crumbs, 1 large Egg, 1/2 medium Onion (finely chopped), 1/2 tsp Allspice, 1 tsp Salt, and 1/2 tsp Black Pepper.
2. 2Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough. Roll the mixture into small, bite-sized meatballs, about 2.54 cm in diameter.
3. 3Arrange the meatballs in a single layer on a baking sheet. Bake in a preheated oven at 190°C for 20-25 minutes, or until the meatballs are browned and cooked through. The internal temperature should reach 71°C.
4. 4While the meatballs are baking, prepare the lingonberry sauce. In a small saucepan, combine the 1 cup Lingonberry Jam, 1/4 cup Apple Juice, and 1 tbsp Lemon Juice.
5. 5Heat the sauce over medium-low heat, stirring occasionally, until it is warm and slightly thickened. This should take about 5-7 minutes. Do not boil.
6. 6Once the meatballs are cooked, carefully thread 3-4 meatballs onto each skewer. You can let them cool slightly before threading if they are too hot to handle.
7. 7Serve the Swedish Meatball Skewers immediately with the warm lingonberry sauce on the side for dipping.

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