Swedish Meatballs Recipe -- Beef & Pork Meatballs with Creamy Brown Gravy
ฝัง
- เผยแพร่เมื่อ 27 พ.ย. 2012
- Learn how to make a Swedish Meatballs recipe! Go to foodwishes.blogspot.com/2012/1... for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Swedish Meatballs recipe!
- แนวปฏิบัติและการใช้ชีวิต
Check out the recipe: www.allrecipes.com/Recipe/231169/Chef-Johns-Swedish-Meatballs/
:^)
there is no nutmeg in the recipe for the classic Swedish meatballs.
This is what we call dadication . You are commenting here suggesting a link for 2012 year vidoe.
Thanks for the bottom of my heart chef.
Forget a comment about the holy spatula, but WTH is with you and Cayenne Pepper IN EVERYTHING/???????
I made this tonight for dinner! 💕 OMG! Yummy! 😊😋 I used Black Currant Jam!💕
A tip from a Swedish chef: Add some black or red currant jelly to the sauce, or even black currant jam will do. It ads sweetness instead of using sugar and the extra flavor will go excellent with the meatballs. Another tip is if your pork is lean, simply add some finely cut bacon when softening the onion.
ty
Hej from dina granne. Here we often put a teaspoon of mustard to the sauce, but gotta try that jam! Tack!
Bork-Bork-Bork
@@phukyu1402👨🍳Börk börk börk!
Yes! Reindeer 🦌 meat and Logan berries are authentic too...
"please don't substitute with partial spice"
"it really is a great question and an interesting story. alright (continues cooking without explanation)"
God I love chef john!
Three years and only seven likes?
The difference between a dad joke and a chef john joke is that a dad joke makes you roll your eyes, while a Chef John joke makes you hate yourself for chuckling. But of course the best remedy for self loathing is eating, so he's kind of got the perfect formula here.
Me toooo!!!!!! ❤️❤️❤️❤️❤️
@@tom_something There are 27,001 "likes" now!! Lol :-D
I want to hear the holey wooden spoon explanation!
Ingredients for 4 large portions:
For the meatballs:
2 tbsp butter
1/2 yellow onion, finely chopped
1/4 cup milk
2 large eggs
1/3 cup plain bread crumbs
3/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoon fine salt
pinch of cayenne
1 pound ground chuck
1 pound ground pork
*Note: you can always cook a little piece to taste for salt, and adjust from there.
Brown meatballs in 425 degrees F. oven for about 20-25 minutes.
For the sauce:
2 tbsp butter
3 tbsp all-purpose flour
3 1/4 cups beef broth
1/2 cup heavy cream
1/2 tsp sugar
1/4 tsp Worcestershire sauce
salt and pepper to taste
I love how happy and fulfilled you sound while making this video. You can tell that cooking is really fun and relaxing for you
"It's actually a good question and an interesting story.
So anyway."
CHEF JOHN.
I know!! Ugh! That was an unfair cliffhanger. I still must know why they put the hole in the wooden spoon.
I grew up hearing that that hole is equil to one serving of spaghetti or similar pasta. You fill the hole with spaghetti, then you have one serving, presumably. Dont quote me on that
@@chriscrawford4793 I've heard the same.
See what had happened was, chef John was hitting the wishsususire sauce a little hard one night and he meant to make a fancy pattern instead he ended up with what you see today a hole in the spoon. He's afraid TH-cam will demontize him he he tells the "hole" story in his video.
the oooooooole holey spatula is for the constant stirring of a risotto.
Chef John, you are absolutely my favorite TH-cam personality ever. You never fail to give me a chuckle or two while showing how to make some of the best chow I've ever eaten. Don't ever die!!!!!
5 years and I still play this when I start making the delicious round delicacy. Chef you are the best!!
I come back to this video every year on Thanksgiving. This recipe has become my Thanksgiving tradition I serve my family every year. This has been my 4th year now. Delicious recipe worth adding to the family recipe book!
I love Chef Jon's commentary. They're just as good as his cooking!!
Chef John is the definition of dinner and a show, he is fun and creative.
Chef John, your humor just tears me up! I just love all the little cute comments!
th-cam.com/video/LHqelca_By8/w-d-xo.html
I'm glad you stumbled up on IKEA's meatballs in your research haha.
He's a cutie pie.
He is my favorite youtube chef.
“What’s up with the holy spatula?
It really is an interesting story!”
*Doesn’t tell the story*
JuciferPlays the hole is actually a recommended measurement for a single serve pasta.
JuciferPlays he never does.
Haha he talks about it in the interview he did. It's on youtube.
Shar Roon i love it he did mention that. I felt because it was Utube appropriate also for easy airflow and easier mixing. 😯
Lol the hole is there so he has something to tease you about
I have made these for guests multiple times and they have all raved about them. Thanks. P.S. Everything that I have made from your recipes has been excellent. Thank you again!!! Please don't quit making your awesome videos...
Ive only had this once in my life as a kid, I'm 22 now, and still remember every flavor in this beautiful dish to this day as I ate it in Ikea waiting for my mom to finish shopping 😍😍😍
I was looking for something to cook for a birthday dinner and decided on this. It was really tasty! I can always count on Chef John for amazing recipes.
Now, THIS was a great delivery! Not sing-songy, up-and-down like a roller coaster, but with wonderful inflection!
A few drops of wurshurshursh.
I think he might have ment soy sauce.
+207112351 (It's worcestershire sauce)
ahahahahah so true
wuss-ta-sheer
old comments but, it is pronounced Wooster
I love how he explains everything simple and quick. Food looks delicious 😋 and video is very clear. Thanks for the recipe
Made it a month ago and everyone loved it. Doing it again tonight over spaghetti noodles. Thanks again Chef John. Everyone thinks I am culinary genius by using your recipes.
THANK YOU for toning down the voice just a little. You’re so entertaining and your recipient are great. The inflections just get crazy after a while. This was perfection. 😉. We love you!
After months of torture of watching this video I've decided to finally make this. Meatballs are cooking as we speak so I can hardly wait!
so? how'd they turn out?
It turned out great! So much flavor. I think the one thing I'd change is the ratio of pork and beef. I'd prefer more beef for leaner meatballs, mine felt a bit too soft but other than that I would make this recipe again!
Eric Dumont well, that settles it. after months of torture, I must make this as well. they look sooo good! congrats on your success 😊
Laura Brown
I literally just made her creamy bacon and chicken pasta recipe too. Delicious. Last week I made the zucchini orzotto and that will be a regular dish too.
I don't have chicken seasoning so I just used granulated garlic, granulated onion, salt, pepper, thyme and oregano.
You totally got laid if you made this dish for your special person 😉
Thanks for the recipe!! Made it today😊
Everyone loved it, but my little sister who disliked meatballs fell in love with this dish... so thank you!
I definitely recommend making this recipe.. so guys, y'all should try it out right now!! Thanks Chef John 😄
Made these for hubby and I, may I say they were absolutely fabulous. It's a keeper on our monthly menu.
I worked as a waiter in a Scandinavian restaurant and the female chef made the best I’ve ever had.. I’m thrilled to try this recipe.. Yummy! I love your nod to that Swedish furniture store’s meatballs, because they are pretty good..
Dear Chef John,
Just made these yesterday and shared it with my mom.....we enjoyed these soooooooo much! Thank you! Genius recipe! Yumzers. So easy! So delicious!
I love chef John's humour.
Yea...hahaha...he slips in a giggle here & there.......& of course, I giggle........hahaha.....that's part of his charm....
These have become a staple on my table. I made them for dinner tonight when the family really needed some comfort food and they LOVED 'em, even with the substitutions I had to make based on what I had on hand (rolled oats instead of bread crumbs, an equal mix of soy sauce and ketchup in place of Worcestershire, and milk instead of cream). Mom said it was "Head and shoulders" over the ones at that large Swedish put-it-together furniture store, to the point where she wants this recipe in place of their meatballs she brings in the crock pot every year for our Christmas Eve party. Thanks, Chef John, for filling our bellies and hearts when we really needed it. Skål!
Everyone do yourselves a favor and make these. I'm making them for the third time this month. They're unbelievably good. Thank you Chef John for this gem of a recipe it's perfect 👌❤️
Well they're not Swedish
I'm sorry to say it, but this is not the way
@@resorband fuck off
@@arnevajsing7120 we don't really care...
looks completely amazing! i'm swedish and i grew up with this. you really nailed it chef john. and also, just like you did, the lingongberries are crucial.
Worcester sauce isnt authentic. Go look up a recipe and you'll see that he messes things up
I will never get tired of the holey spatula story.
Watching this while eating Swedish meatballs just to get back for all the time I was left feeling hungry after watching your videos.
you must be the only chef who explains completely and exactly. your not only a chef when u cook, u r also a poet, not to mention the sound of your voice makes u think everything is sooooo easy.
My grandmother used allspice and nutmeg for the Christmas meatballs and it makes them taste fabulous. As a swede living in Scotland i find it a task to find lingonberries so I'm using cranberry sauce, a wee bit tarter but very nice.
How much does she use for 2 pounds of meat (allspice and nutmeg)
Just made it and my compliments go to you. The Cheyenne Pepper was a stroke of inspiration to say the least. Cheers!
Your voice just simply makes all food delicious
I was searching for a Swedish Meatball recipe. I narrowed it down to two. I was leaning more towards the chef from Sweden. BOY AM I GLAD I DIDN’T. THIS RECIPE HERE WAS SO SAVORY. Thank you! Two thumbs up. I highly recommend. Although, I pan fried my meatballs and in both grape seed oil and a stick of salted butter. Making sure to get some crisp on the outside.
Chef John, you could've easily been a comedian. You are awesome and what you make is awesome!!!! "Looks like that thing in that movie"? LMAO!!!!
Trace Absence ai rewinded XD
Or Heavy Metal.
To this day, I still wonder what movie he is referring to. 😂
I am a Swed, and a chef, and I have never been this proud in my life before. Oh yhe, hi after 6 years!
hi after 9 months
hi after 3 months
he kinda fucked up tho. didn't even fry the meatballs and he put them in the sauce
thank you so much for this recipe!!!!! I made it and they came out beautifully.....I couldn't find ground pork so I used 1lb 80/20 ground beef and 85/15 ground beef...they were not over dried..... I made egg noodles with these meatballs was a major hit for the family!!!!
Just cooked this for my family and it is amazing! Thank you for the great recipe!
It's a nice try at Swedish meatballs. Most swedes would happily eat them but would also think they taste exotic due to the seasoning. We never use anything else than salt and pepper (white or black).
The propotion of ingredients is otherwise good. Aim at the meat containing 20% fat. In the south of Sweden they prefer only pork, otherwise the majority use 25-50% pork.
The most critical spice is salt. With a very fine course salt 1.5 teaspoon could be enogh for two pounds of meat. I would think that 2 teaspoons woul be needed if the salt is a bit coarser.
The meatballs are normally fried in a pan, preferably an iron cast pan. In restaurants and if you do a large amount you could fry them in the owen, but they are not the same. Some fry them and transfer to owen to get ready inside. That is perhaps a good compromise. Industrial manufacturing (IKEA?) involves that you cook them and then color the surface when giving them some frying in a hot air owen. Not recommended.
The sauce is really not complicated. If frying in a pan, make the sauce from the residuals. Broth, roux, cream, salt and pepper. Some like a splash of japanese soy. A trick for more acidity and swetness is a tablespoon or two of black currant jelly. Always finish the sauce with an extra dollop of butter.
And there you have your traditional swedish meatballs.
Serve with mashed potatoes and lingonberries jam. A substitute could be cranberry jam. We also like thinly sliced cucumber, pickled for a couple of hours in a brine with vinegar essence, sugar and salt - and a lot of finely chopped parsley. (I would give you the exact proportions but I'm unaware of american vinegars and what strength they are.)
Good luck!
He wasnt making traditional swedish meatballs, he was making Chef John swedish meatballs, hence the cayenne amoung other things
Well a bit of nutmeg is also often used, du vet
Do Swedish actually use soy sauce? I thought soy sauce would make it un-authentic?
@Lassi Kinnunen : PewDiePie stated on his recipe of Swedish meatball that he uses a splash of soy sauce on the cream for savory boost. So it was interesting to learn something new.
@@nsren92 No, I've never heard of anyone in Sweden using it in meatballs. (And I have lived in Sweden for 70 years, regularly having meatballs for dinner.)
Thank you , Chef John. These meatballs came out excellent. Everyone loved them! I couldn't find find ligonberry so I substituted
cranberry and orange juice. Delicious!
Absolutely delicious recipe. I thought my sauce was a little too thin until my meatballs were done and I realized that the sauce had thickened on its own to perfection. Also, I didn't measure anything, just went by the video. Thank you!
I knew you had to add the Cayenne ! Was waiting for it !! Love you show . You have a very calming voice . I'm a fan for life thanks
Lingonberry Jam can be found in the Swedish Aisle of your local grocery store a.k.a. IKEA
Heyo, as a swede i can approve this. but my tip is to fry the meatballs before putting the sauce in the pan, as the browned bits adds alot to the flavor.
secondly, don't work the meat too much as a loose and wonderfull meatball can retain a lot of the juices if fried on a medium high heat. third, make the meatballs before you make the gravy and keep em on a low heat in the oven while you're getting em done (or in a pot with a good lid). it makes all the difference.
I swear, I think these are the Only videos that I have to watch to the bitter end! :)*
I made this meatballs and i feel like I'm eating the Ikea meatballs..my husband loves it..thank you for the recipes.Love it so much...
Love it! One of the best foreign recipe for swedish meatball i have seen, from a swedish perspective. Tho you should try to fry the meatballs on the pan even tho it become quite messy, and then do this thick nize sauce on that... then the sauce will be even EVEN better. That's what i'm grown up with. Yes... And then lingonberry sauce is a must... If you buy it in the store it will be more sweeter then normal, but if you buy the lingonberry raw on the market or get it yourself in the forest you can decide the sweetness yourself. and it will be 100% lingonberry sauce :) ...You could have cassis gelee or some similar stuff if you don't like lingonberry...
And you could also add sliced pickled gherkins... and of course fried vegetables... that would be just perfect :)
I tend to leave your channel feeling hungry!
Thank you! You know, I don't have much luck with cooking as far as getting things just right. I have come to accept this and lowered my expectations with regards this, a long time ago. But, I must say, that when I follow your recopies, they come out almost perfect. Thank you again.
My absolute favourite chef online!❣️I saved some time to make the sauce from organic coconut milk, thickened with pea flour and a dash of lemon juice....Superb....otherwise I followed the cheerful instructions....greetings from the UK
4:28 This "spatulate" method seems revolutionary and groundbreaking!
Well, being Swedish, I have a few pointers on this.
1: Do them in a pan. With butter. Might be slightly messy, but by no extent much. It gives the crust of the meatballs a totally different texture, trust me.
2: I usually ditch the spices (except from salt & pepper) and just chuck in a decent tablespoon of sweet and hot mustard (dijon-ish).
The spices you used would more likely be used in a traditional Christmas variation.
3: If the lingonberry sauce/jam is sweet, you're using the wrong kind. It's supposed to have a very clear tartness to it.
That's it. Thanks for sharing the video, chef!
jag gillar din version. precis som jag brukar göra. är också svensk om du inte har gissat de redan
being Asian, i have a few pointers on this.
1.Just put them into a pot of water. Wont be messy at all.
2. Might not taste the same tho.
TrolLol let me guess, you'll have rice with that?
As a Dane I have a few pointers on this.
1: chunk all ingredients in the oven at 200 degrees Celsius, don't bother with taking them out of wrappings or anything.
2: Wait 40 minutes
3: It might not be edible though.
jag ar också svensk och du har helt rätt
mrsaw ever heard of Ä
Just made these! Best meatballs I have ever made! My husband loves the sauce!!!
Just made these, had to modify it a little since I used lentils instead of meat but that sauce is so simple yet so delicious! Thanks John!
Wow just 🤩 it’s November 2019 and im wowed and laughing so hard at the “wonder why do i have so many parts left over”. So totally can relate!! Thank you Chef John may god keep blessing you and Michelle and your loved ones of course! 🙏🏻❤️🙏🏻❤️🙏🏻❤️🙏🏻
Oh November 2019...simpler times. Who would have know where we'd be in September of 2021?
Normally I never say anything on here (or at least very little), but honestly - to all of you Swedish "Master Chefs" - you actually can place the meatballs in the oven.
Having worked in some of the big restaurants all over the place including Frantzen in Stockholm - guess what - they put them in the oven. Because when you are trying to fill the evenings orders for meatballs you seldom have the luxury of taking it slow.
Anyways - just my two cents on some people getting way to excited about the "proper" way to do meatballs.
Chef John - I tip my hat to you sir - love the way you present the recipes and after trying a few of them - they taste delicious.
Looking forward to what else you show us,
Cheers
Michael Persico
not in the same way they would in a pan though...
+Iridium90 and non of the meatballs ive had in restaurants in sweden taste as good as homemade done in a traditional way in a frying pan.
Iridium90 Aye, the oven is a good tool, but I prefer to give them a nice crisp sear in a cast iron skillet first to seal in the juices. It works well with somewhat fatty ground beef&pork and slightly bigger balls. Never fails ^^
Scientia Veritas food.snobs are old slightly less annoying than Grammer spelling police.
As an English teacher that message made me cut myself in the shower, but I will let this one slide for the sake of the argument.
Chef John, this was the best recipe ever. Thank you for your effort. :)
Absolutely adore your recipes Chef John!
favorite chef on TH-cam
Home cooks in Sweden and Finland often use dried onion soup mix, eggs and sour cream to bind the stuff together. No chopping of fresh onions required that way, and the intense flavor of dried onions really has a unique taste. And unless you really know how to chop your onions, there will be noticeable chunks of onions in the meatballs, which is not something you want.
You can grate the onion with a grater if you don't know how to chop.
@@Janahannasofia I'll give that a go, Thanks for the tip.
@@Janahannasofia That squeezes a lot of water out of onions and makes the frying part even harder and pointless.
@@mrooz9065 I'm from Sweden and my mom always made the best meatballs, way better then any restaurant, she told me obe of her tricks was a grate the onion right into the mixture, she said the extra juices from the onion made her meatballs more juicy. But of course you need the right ratios for heavy cream, breadcrumbs and onion so they don't get too wet.
Amazing recipe! Just made it, and whole family loved it.
Thank you chef John!
Thank you, can't wait to try this!!! One of my favorite recipes ever ❤
I don't care what ya'll say, these look fabulous !!
IKEA brought me here
hunger brought me here
yes!!!!
IKEA brought me here too 😂
Shaun Gordon IKEA brought me here too 😂
I wonder how many people alive in the world today were conceived in beds from IKEA and can say that quite literally. I'm guessing a lot ;)
We made this recipe for our dinner tonight. Oh my.. my husband and I were so happy how it turned out. Yammy! I took you advice, use fatter meat. Thank you chef!
Man, Chef, I haven't had those in years, I think as a teenager, always loved those, my Grandma made them, thanks for sharing 😏
damn , all i have in the cupboard is partial spice...
Can you or anyone explain what is "all spice" and "partial spice"? I just don't get with those term and couldn't find anything in google
+Aulia Luthani its a joke because all spice is a spice, partial spice isnt a spice
wowandwow tfm oh i get it now, thank you
+Aulia Luthani All Spice, you may find it under the name "Piment". Allspice though also can be found through google and wikipedia.
if you add 1/4 tsp of Cayenne to partial spice it makes it into All Spice
Yummy
i love this recipe so much!! been making it for years now
I tried this and is so yummy believe me! Im going to cook this over and over again! I used chicken and beef because i didnt have pork but man still so deliciously drooling hahaha! I modified and added some chopped vegetables mixed in with the meat because i have to feed my toddler too!
Chef John, on the 10th anniversary of your channel please do a FAQ video and explain the story behind the hol(e)y wooden spatula
It's nothing more than a measurement for spaghetti.
@@rneustel388 No it's not. It is for gentle stirring and are used for making risottos so you don't turn the rice to mush as you need to stir it continually. The wood stops you getting burned hands from being in the hot pan continually as it is a good insulator.
A A I guess I should’ve said I was joking 🙃
Chef John, YOU.ARE.MY.HERO. !!! Haven't had the furniture-store ones for many years, since it is a day-trip to the next 'you know what'.
I made the meatballs today, with the suggested regular ground pork and beef, followed exactly your recipe, made even the taters with dill, substituting just the cranberry sauce. And...... it was incredible! I am going to make another load tomorrow, lots of creamy sauce, and freeze a few portions.
Thanks a lot for this recipe. I would say it was almost better than the ones from the 'put-everything-together-by-yourself-furniture-store'.
1.000.000 thumbs up (:
*Lingonberry Sauce, not Cranberry. ツ
Choppini - YOU better "listen also at 5:13", you dimwit. Duh. LINGONberry.
NOT cranberry.
nameofthepen hahahaaaaa... I knew "it" would not be able to listen to a few more seconds.... lol
Choppini - Sorry, Misunderstood " *substituting* just the cranberry sauce" in your original comment.
Thought you had mis-heard him, since in America, Lingonberry is not common...
nameofthepen so, I am right.... it's just about lecturing, in your case
Made this today and it was DELICIOUS!! Love your channel it has amazing recipes and the way you explained it's easy to understand.
I tried your recipe today and it was amazing. My family also complimented me on how good it was. Only thing I changed was I added 2 garlic cloves in with the meatball mix because I love garlic.
Dude, making the sauce with out all the pan caramelized goodness from the meatballs in it is sacrilege
Man I commented how this recipe is done in a strange order/technique. Glad someone's with me. Bout to make it right now (but with changes of course)
@@GlaciusDreams What did you change for it? :>
They come best out of a cast iron or forged steel skillet.
The gravy can be pimped with a bit of extremely fine chopped apple touched up by the fat before the flour comes in.
Of course you prepare the Köttbullar first and use the same skillet for the gravy for it to get all the good roasting aroma.
@@Helli__ That's cool! How does adding apple change the sauce and what amount of apple are we talking about?
@@Hotwhacks it gives a fruity note of caramelized apple into the sauce. I use usually 1/2 of normal sized apple.
"it looks like that thing in the movie" bruh, we've watched the same hentai.
+Ur Oniichan Yeah, Boku no Pico, right? Gotta Love me some Hentai :3
weaboo family here too.. I've found my place in this planet :')
+Lord Vag'aleth oh god why did i search that... ;/
dewinmoonl
The curiosity of the Human is our main point of demise
d
I truly love your recipes but I ADORE your wit ❤
Chef John, I made this tonight. 93% lean beef and it worked great. Super delicious! Ha! Thanks for inspiring something new for dinner.
So.Hungry.Must.Resist.Eating.Laptop.
Sorry for bringing you back to the video
+bulgarionlion lol
just lick the screen
LOL
me.
"It really does make for a fascinating story. So anyway..." You kill me John. hahahahahha
I made these...wonderfully delicious. Used 80 percent lean beef, no pork because I didn’t have any. Served over egg noodles...the best!
Best chef ever! Best dishes presented always!
"looks like that one thing from that one movie" hahaha spit my Apple out when you said that.
+joe corpus What am I missing out on, I don't get the joke?
+Morgan Doughty
he was just being silly and it was funny.
joe corpus Okay, I thought it was funny but in other comments people were talking about it being a reference to something.
+StormCloud2000 You will once you reach puberty.
***** I'm 16
“What’s up with the holy spatula?”
What a great question! It’s a fascinating story!
Alright. So mix that well.
I made these last night and they were great! I cut back on the allspice and nutmeg, omitted the cayenne, and upped the worcestershire to 1tsp.
this was the first video I ever saw of food wishes. I'm now a subscriber
As a swede I approve of this recipe, it looks very tasty!
Regarding the fat vs meat ratio of the meatballs, there is a classic recipe invented by the great Swedish restaurateur Tore Wretman, which mentions 2 parts ground beef, 1 part ground veal and 1 part ground pork. This combination of meats makes perfect meatballs, as the veal adds both extra sweetness to the balls (i.e. no need to add any extra sugar to the sauce) and extra tenderness.
Regarding the whole discussion of whether to use Worcestershire sauce in the gravy or not, I can only say that it works just as well as adding Chinese soy sauce. Soy sauce is in fact a standard ingredient in a lot of the recipes for the gravy that is traditionally served with Swedish meatballs, but of course you achieve the same result replacing it with Worcestershire sauce.
Wow beautiful!.
I made this chef except that i used veal and it turned out superb. Thanks! 😊
This recipe is perfect. Winter food rocks
"you can find it in the Swedish aisle at your local grocery store" lol
Wegmans actually has a swedish section, but here in our town we let them wander freely.
Or IKEA!
Cranberry
@@blaws6684 funny!!!
@@alainlareau1733 Lingonberry Jelly is from two different companies. One is Felix the other Lars.
If not at your grocery store then Amazon carries both brands.
I love the comments like "Swedish aisle in your grocery store". That cracked me up. I think it's between the Norwegian aisle and Swazi aisles in my favorite store.
Have made this sooo many times now:)
I love it!
Thanks for promoting Swedish meatballs!!
Finally someone that knows how to make them the right way! /Sonja from Sweden
I just made this recipe. Thank you, is sooo delicious!
I am trying this weekend for sure! Thank you for this!