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The Swedish Christmas Eve smorgasbord is a magnificent affair, awash with herrings and fish dishes. But just as essential is a plate of the finest meatballs. Tender and lightly spiced, köttbullar are just that. They are usually made of at least two different meats – pork and beef – but are even more delicious when you add an equal quantity of veal to the mix. The wonderful sweet glaze in this recipe is based on one found in Christmas Memories with Recipes (published in the USA by Random House/Gramercy), in the chapter by Beatrice Ojakangas.
A light, fruity red would be a perfect match for a savoury dish such as this.
Typical values per serving:
This recipe was first published in Fri Dec 01 00:00:00 GMT 2006.