Swedish Meatballs

March 15, 2014

pimg class=”alignright” title=”Swedish Meatballs” alt=”SwedeMeatballs2″ src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/SwedeMeatballs2.jpg” width=”320″ height=”212″ /Swedish meatballs can be a main course, but their small size is ideal for an appetizer, ready to be stabbed with a toothpick or picked up by hungry fingers. But if you’re not planning a festive smorgasbord in the near future, then just stash these meaty morsels in the fridge for middle of the week snacking./p
pThe allspice and nutmeg seasoning in these Swedish meatballs is subtle, but enough to be noticed, and makes the dish taste different from your average meatball. Swedish meatballs are usually made with a blend of beef and pork, which you could certainly do, but they’re also really delicious made with ground bison. The small size of Swedish meatballs means they don’t need to be cooked long, which is perfect for bison, a type of meat that is most tender and juicy when served medium rare./p
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