Swedish Meatballs

I love Swedish meatballs and like to make them several times in the winter.  They have such a great spice combination with the allspice, ginger and cardamom.  I use half ground beef and half ground pork to make the meatballs and add grated onion, bread soaked in milk and an egg.  I found it so much easier to roast the meatballs in the oven instead of frying them.  I drain most of the fat off and scrape all the roasting juices into a skillet and add flour to make a roux and then add some beef stock and cream to make it rich.  I also add the spices again to reinforce the flavor of the meatballs.  Lingonberry jam is traditionally served on the side, but you can also use red currant jelly or cranberry sauce if you have it on hand.  It really goes well with the rich meatballs and sauce.  The meatballs are traditionally served with boiled potatoes but I like to serve them over wide noodles so they can soak up all the wonderful sauce.  I usually make a double batch and freeze them.  Click here for the recipe….