Perhaps it’s their romanticizing of the wintry elements. Or their devotion to the lingonberry. Or even their ridiculously chic eye for sensibly designed and incredibly affordable furniture. I’m really into all things Swedish this week. Especially their meatballs.
Having had a great Scandinavian-inspired meal while visiting the charming Upstate New York city of Hudson last weekend, I’ve had Sweden on the brain. I opted, you see, for the Dill-Baked Arctic Char (which was good, don’t get me wrong), but my tummy has yet to let me forget how much I really wanted to order the meatballs.
Finally giving in, I’m happy to say that I came up with something a few steps above the IKEA food court (whose space-aged lighting and compartmentalized serviceware will always have a place in my heart). I heavily spiced a mixture of beef and pork and loaded up on egg, which really helps to keep these meatballs moist. Top them off with a bit of toasted caraway gravy and the obligatory dollop of lingonberry jam and it’s on all night long.
Lucky for us all, they’re even easier than DIY furniture to assemble (plus these instructions actually have words).
Super-Sized Swedish Meatballs With Toasted Caraway Gravy