Servings: 10 to 12 as an appetizer; 6 as a main course
This version of the iconic Swedish dish incorporates milk-soaked bread to make the meatballs super tender. The traditional accompaniment, lingonberry jam, is tough to find in the U.S., so a quick cranberry relish stands in. Serve with buttered potatoes or egg noodles for a main course.
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I really liked the flavours of this dish. The allspice and nutmeg gave the meatballs a subtle interesting taste - not your everyday meatball! The sauce was simple, and did not overpower the flavour of the meatballs. And the cranberry relish on the side was fantastic - went really well. I really encourage you to try it. I fried the meatballs on the stove in batches, but finished them in a 350 degree oven for 10 minutes just to be sure they were all cooked through. I suppose I could have finished them in the sauce as the recipe suggests, but I wanted to be sure.
This has become a favorite dish for potluck parties. I have been asked many times for the recipe! Instead of making the cranberry relish, I just serve the meatballs with lingonberry jam as the garnish. Delicious!
Delicious! I made these as an appetizer for a NYE party. Formed the meatballs earlier in the day and then pulled them out of the fridge ~15 minutes before the party started to cook them over the stove. Timing was perfect. Cranberry relish was beautiful, and also very simple to make. I will definitely make these again!
These meatballs were a huge hit-- tender, flavorful, and the sauce was really yummy. I hate messing around with sauting meat balls, so I just roasted them and then used the broth to deglaze and make the sauce. Can't speak to the cranberry relish-- I had all the ingredients, but forgot to make it!
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