Swedish Meatballs with Lingonberry Sauce
difficulty level: intermediate
More Information About This Class
What to expect in your cooking class: Our classes are the ultimate guided discovery roadmap to help you discover your inner culinarian. Our guided discovery method allows you to actively participate in discovering knowledge in the kitchen. Your Chef instructor will verbally guide you through every step - starting from prepping ingredients, cooking steps until your dishes are complete and plated. Your Chef instructor will not be cooking alongside you, rather your Chef is 100% focused on you, sharing instructions, tips and tricks personalized just for you. Menu: Appetizer: Gravlax with Dill Mustard Sauce on Rye Crackers Lightly cured salmon with a tangy mustard sauce served on crisp rye crackers. Main Dish: Swedish Meatballs with Lingonberry Sauce and Creamy Mashed Potatoes Tender meatballs in a creamy sauce with traditional lingonberry jam, served alongside buttery mashed potatoes. Side Dish: Braised Red Cabbage with Apples Sweet and tangy braised cabbage, a quintessential Swedish holiday vegetable dish. INGREDIENTS YOU'LL NEED: Fresh dill (1 small bunch) Fresh parsley (1 small bunch) Garlic (1 clove) Lemon (1 large) Onion (1 medium) Red cabbage (1 small head or 1 lb) Granny Smith apple (1 large) Potatoes (6 large, for mashing) Unsalted butter (8 tbsp or 1 stick) Heavy cream (1 cup) Sour cream (¼ cup) Salmon filet (12 oz, for gravlax) Ground beef (½ lb) Ground pork (½ lb) Rye crackers (1 small package) Dijon mustard (3 tbsp) Whole-grain mustard (2 tbsp) Sugar (3 tbsp) Lingonberry jam (optional cranberry sauce as a substitute) White vinegar (2 tbsp) All-purpose flour (2 tbsp) Breadcrumbs (⅓ cup) Nutmeg (¼ tsp) Ground allspice (½ tsp) Salt and pepper (to taste) Olive oil (2 tbsp) EQUIPMENT YOU'LL NEED: Chef’s knife Cutting board Mandoline slicer (optional for cabbage) Vegetable peeler Fine grater (for zesting and garlic) Measuring cups and spoons Large skillet Medium saucepan Large pot Mixing bowls (small and large) Whisk Wooden spoon Large plate or tray (for assembling gravlax) Slotted spoon Fine mesh sieve
Reschedule + Cancellation Policy
To reschedule a class, email hello@homeec.co at least 24 hours before your scheduled time. Reschedule requests within this timeframe result in class cancellation and provide credit for a new booking. Note, prices may vary. No refunds for canceled classes; no exceptions. Arriving over 30 minutes late cancels the class if remaining time is insufficient. No refunds or credits issued; no exceptions. By buying a class, you accept risks inherent in cooking, waiving claims against Home Ec, instructors, officers, and employees for injuries, damages, or expenses. Instructor changes may occur based on availability. Home Ec Certified instructors guaranteed. Cancel due to instructor change 24+ hours before for full refund.