It is now officially fall--the kids are back in school, the days are getting shorter, and, like creatures preparing for hibernation, we start to crave heavier fare. The supermarket displays of watermelon and fresh berries are replaced by apples, pumpkins, and a variety of squash. I decided to pick a hearty, but simple dinner that would be a good transition from summertime barbecues and fish tacos. It didn't take long for me to select Judith Pierce Rosenberg's recipe for Swedish Meatballs from A Swedish Kitchen.
Perhaps this is because my previous experiences with Sweden's national dish have taken place at IKEA, their unofficial ambassador to the world, usually getting items before school starts. The trip for a new bookcase or chair is always made better by a meal of meatballs in thin gravy with red potatoes and lingonberry preserves. And of course, you can stop by the market on the way out and get the gravy mix, frozen meatballs, a jar of preserves, and perhaps a box or two of gingersnaps. But with this recipe that would be a terrible waste! However, hopefully you have a jar of those preserves lingering in the back of the fridge. If not, Rosenberg recommends substituting whole-berry cranberry sauce or red currant preserves. When forced to do without, I prefer the latter.
Swedish Meatballs (Kottbullar)
(from A Swedish Kitchen page 141)