Swedish Meatballs

I started eating meat again earlier this year after almost 14 full years of being vegetarian (or 10 years, if you don’t want to count the fact that I was technically a pescatarian for the past four.) Swedish meatballs have since become one of my go-to dinners. It is a quick and easy to make dish that is delicious when served over egg noodles with lingonberry jam.

If you don’t have some on-hand already, you’ll want to buy a jar of lingonberry jam to serve with. Similar to eating cranberries with Thanksgiving turkey and gravy, the jam adds a nice, sweet-tart flavor to compliment the rich sour cream gravy that goes with the meatballs.

Fair warning: Don’t try to substitute strawberry or raspberry jam. It won’t be the same. If you’re worried about having leftover jam sitting in your fridge for all eternity, don’t worry — you’ll want to make this dish again (we make it a few times a month, it’s that good) and there are plenty of other uses for it, too.

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