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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?