Swedish Meatballs with Red Currant Pan Sauce

The spices in the meatballs and the currant jelly in the sauce made for a very good twist on ordinary meatballs and gravy.  I used my food processor to make the onion/panko mixture then hand combined it into the ground beef.  Hubby loved it and said we should definitely have it again.  Very much a comfort food.

I used only 1 T of dill also. More than enough.

We liked this okay but didn't think it worked well as a whole. The pan sauce is delicious - perfect amount of sweet from the currant jelly - and I'd make that again with the noodles any day. The meatballs, however, were nothing special. I don't think I'd make the effort to prepare them again.

Really good with unique flavor! I only used 1 T of dill - can only image 3 would be serious overkill! Ended up with 30 "normal" sized meatballs and made double the sauce because we like to have more noodles. I'd like to meet the person who could make this in 23 minutes!

We loved this recipe. I had lingonberry preserves, and they worked very well here.  I made 3/4 of the recipe but used the full amount of spices.  I also used 75% beef and 25% ground turkey, which I think makes a fluffier, softer meatball.  I also used reduced fat sour cream with no problems.  Served with some sauteed asparagus, this was delightful.