Lingonberry Stuffed Meatballs Recipe

Name: Lingonberry Stuffed Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground beef; 1 pound ground veal; 1/2 cup minced yellow onion; 3 sprigs fresh tarragon, leaves stripped and coarsely chopped; 2 teaspoons herbes de Provence; 3 teaspoons salt; 2 teaspoons white pepper; 5 eggs; 3 cups panko (Japanese) bread crumbs; 4 tablespoons lingonberries*; Vegetable oil; *Cook's Note: Substitute cranberry sauce if you can't find lingonberries

Servings: persons

2 pounds ground beef
1 pound ground veal
1/2 cup minced yellow onion
3 sprigs fresh tarragon, leaves stripped and coarsely chopped
2 teaspoons herbes de Provence
3 teaspoons salt
2 teaspoons white pepper
5 eggs
3 cups panko (Japanese) bread crumbs
4 tablespoons lingonberries*
Vegetable oil
*Cook's Note: Substitute cranberry sauce if you can't find lingonberries

1
Preheat the oven to 375 degrees F.
2
Put the ground beef, veal, onion, tarragon, herbes de Provence, salt and pepper into a large mixing bowl.
3
Lightly beat the eggs and pour over the meat.
4
Mix well using your hands (it's the best way to make meatballs).
5
Add 1 1/2 cups of the bread crumbs and mix well.
6
Set aside.
7
Form the meat mixture into 12 balls.
8
Make a hole in the center of each ball with your thumb and fill the hole with 1 teaspoon of the lingonberries.
9
Push the meat back over the fruit, making sure to seal the hole well.
10
Refrigerate for at least 30 minutes.
11
(The meatballs can be made to this point 1 day in advance.)
12
Pour 3 inches of vegetable oil into a large deep sided skillet and place over medium heat for 7 to 10 minutes.
13
Test the oil by dropping a bread cube into it.
14
If the cube browns quickly, the oil is ready.
15
Remove the meatballs from the refrigerator and roll them in the remaining bread crumbs.
16
Carefully place them into the skillet 4 at a time.
17
Keep a close watch on them, making sure to turn them so they get golden brown on all sides.
18
Remove with a slotted spoon and place on a sheet of paper towels.
19
Repeat with the remaining meatballs.
20
Put the meatballs on a baking sheet and place in the oven for 20 minutes.
21
Remove and serve immediately.

1034

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds ground beef, 1 pound ground veal, 1/2 cup minced yellow onion, 3 sprigs fresh tarragon, leaves stripped and coarsely chopped, and more.

Yes, Lingonberry Stuffed Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lingonberry Stuffed Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions