Swedish meatballs with cranberry sauce from Roast Figs, Sugar Snow: Food to Warm the Soul (page 183) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef stock for chicken stock.

  • rmardel on December 04, 2024

    Nice, fluffy, moist meatballs. I made mine with venison, as suggested in the headnote and will do so again. The amount of both recommended means that most of the sauce has thickened to a mere glaze on the meatballs, and I prefer them served this way, but these are not the Swedish Meatballs swimming in sauce of my childhood. Also note that Henry does not add salt to the meatball mix and they do need it. I added too little but will adjust next time. I also think that 2 teaspoons of allspice is not enough for the volume of the meatballs, it barely registered. That could also have been because I used venison instead of a beef/pork mix, but I think I would add more seasoning whichever meat I used and I will make these again with seasoning adjustments.

  • pattyatbryce on March 26, 2024

    Very nice little recipe. For those not finding cranberries in the store, I had a languishing jar of cherry-cranberry jam from a company that starts with Bon... It totally worked as the side component.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.