My recipe blog would not be complete without everyone’s favorite – Swedish Meatballs! This recipe is the way my husband’s family makes them in Sweden without any changes and to be authentic you should serve lingonberries and mashed potatoes with the meatballs.
In my opinion, lingonberries are somewhat similar to cranberries but much much better… sweeter and no skin of the fruit like you find with cranberries. I think most grocery stores sell lingonberries at least they do at our local stores. We normally fry the meatballs but this time we used the oven to do the browning which made it much easier and no greasy spattered stove top! This is how we will be making them from now on as we were very impressed with the ease and the taste.
This recipe calls for 4 pounds of meat which will give you plenty of leftovers and enough for open face Meatball Sandwiches.
Make approximately 100 meatballs
- 2 lb ground beef
- 2 lb ground pork
- 1 medium onion, minced (we use the handy chopper)
- 1 C fine ground bread crumbs
- 1/2 C water or milk
- 2 eggs
- 1 1/2 tsp salt
- 1 tsp pepper
Put all ingredients into a large 5 qt. bowl and mix with hands until well blended. Form into small balls and place on a well greased 17″ x 11″ jelly roll pan. Bake at 395º F for 15 minutes then roll the meatballs around a bit and bake for an additional 15 minutes or until browned. Place browned meatballs in a covered casserole dish to keep warm and proceed baking the remaining meatballs.
Serve with lingonberries and mashed potatoes. Want your mashed potatoes to taste exceptional? Use whipping cream instead of milk – oh so good!!
Place the meatballs on a jelly roll pan and bake at 395º
Bake until nicely browned
Swedish meatballs (Köttbullar), lingonberries and mashed potatoes
The creamy citrus dressing adds extra flavors and takes the fruits from bland to wow!
Make my Fruit Salad or take a can of fruit cocktail and mix in some of this dressing for a real quick tasty fruit salad.
- zest of 1 orange
- juice of 1/2 orange
- juice of 1/2 lemon
- 3 T honey
- 1/2 C creme fraiche
Combine all ingredients in a small bowl, pour over fruit of your choice and gently blend with rubber spatula. Serve on a bed of lettuce.
Fruit salad recipe
While doing some yard work today I noticed that our rhubarb was ready so after I finished some yard work I just had to cut some of it for a Swedish pie!. This is my mother-in-law’s pie dough recipe so it is straight from Sweden and it is absolutely my most favorite fruit pie! You must make this pie!! Like right now!
This is a very versatile recipe in that you can use any fruit such as apples, blueberries or strawberries using 2-3 cups of the fruit of your choice.
I have to to tell you that this pie turned out so good that I’m going out to the kitchen to get another piece right now
- 1 C flour
- 3/4 C sugar
- 4 oz. BUTTER (do not use margarine)
- 1 egg
- 2 C rhubarb cut is 1 inch pieces
- 1 C fresh strawberries, quartered
- 1/2 sugar
- 2 T flour
Vanilla Sauce* or whipped cream
Allow butter to soften a bit then cream with electric mixer. Add the sugar, flour and egg and mix until blended. Moisten fingers (it’s sticky) and press into lightly greased pie pan.
Combine cut rhubarb and quarted strawberries with the sugar and flour using a rubber spatula. Pour into pie pan and bake 55-60 minutes at 350º preheated oven.
Cool completely before serving. Top individual servings with whipped cream or Vanilla Sauce. We use Ekström’s Instant Vanilla Sauce and can be purchased online or in Sweden if you just happen to be there.
*You may substitute instant vanilla pudding mix but thin it so it can be poured over each individual serving.
Cut the rhubarb and strawberries and mix with the sugar and flour
Prepare the base for the pie
Spread pie base in lightly greased pie pan and press evenly with moistened fingers
Place the fruit in the pie pan and bake 55-60 minutes at 350º preheated oven.
Nicely browned and now must cool before eating. Refrigerate any remaining pie for later enjoyment!
Varsågod (help yourself – enjoy!)