Swedish Meatballs (part 2)

I had to go to the big open market to get fresh lingonberries and all spice. But I am pretty pleased with the outcome. I learned a lot making this and will do better next time. I also owe my Mor-Mor (grandmother) a little more credit. The meatball recipe works. The difference is the gravy.

Ground beef and pork, bread pieces soaked in milk, minced onion sautéed in butter, minced onion-raw, 2 eggs, all spice, salt and pepper.
Fried in canola oil. I think I would prefer them browned in butter,
then baked off in the oven before their gravy bath.
Simmered in a gravy made with a roux, chicken stock, soy sauce and cider vinegar.
Not as pretty as Kvarnen’s plate. The potatoes were leftovers.
I do not have a good tool for whipping them up. The cukes were great.
The meatballs were awesome. The lingonberry sauce had a little too much sugar.
but they made a great berry sundae!

Here’s the recipe I settled on if you feel so moved to make it yourself.