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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Great recipe. Baked them in the oven and made double the amount of sauce. Served over egg noodles with lingonberry sauce from Ikea on the side. Delicious.
Sounds interesting and tasty. However, I am a bit overwhelmed. Is there a video that shows the different steps?
Really good recipe! Only used dill since that was all I had for fresh herbs. Did not make the cranberry sauce, just made the meatballs and served them over rice. Will definitely make again!
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.
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