I'm not going to be all uber-Minnesotan and talk about the ridiculous weather that inspired me to roll a cookie sheet of meatballs in the middle of July.
Classic Swedish meatballs
I'm going to talk about meatballs and how yummy and creamy and easy and lovely and delicious and creamy and creamy they are. All things Swedish and Norwegian are an absolute joy to me! Am I fooling you? The key to the texture in this meatball is the duo of pork and beef.
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My balls. Any other prep pictures have been cut on the editing room floor, as they say, because they are a rude reminder of how fattening Swedish Meatballs are and who wants that reminder? Not me.
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I'd rather be reminded of their beauty on the plate. So lookey here A lot prettier than a pile of baked meatballs on a cookie sheet. I promise. To reduce the fatty-factor I baked the meatballs rather than fried them - in my mind I feel more content eating a plate full of gravy when I bake the meatballs first. Let's just say this dish is comfort food at its finest, cold-weather fair that we don't eat everyday, but indulge in occasionally.
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Serve either over pasta, bread or a baked potato. Make sure you have a gigantic side salad to make the meal round and top the gravy sauce with loads of fresh parsley to brighten up the dish. Line a large baking sheet with parchment paper, set aside.
Over moderate heat, melt the bacon fat in a medium-sized skillet. Add the onions and cook, stirring occasionally, until softened and translucent around the edges, about 8 minutes.
Slow-Cooker Swedish Meatball Soup
Add salt. Peel the potatoes and grate them. Mix in, then fry small patties of the potato pancake batter in butter until golden brown on both sides. Fry the pork until crunchy.
Serve with raw stirred lingonberries. Last updated: 8 May Innkeeper Emeritus Carl Jan Granqvist selected the dishes.
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