There are other meatballs that are the star of the dish, like Middle Eastern and Greek, and Italian meatballs aren't always served with spaghetti. Sometimes they're monster sized lol'Other' meatballs are created to enhance or go along with other parts of a meal, in that the are a part of but not the star of said meal.
Swedish meatballs, with their nutmeg/cloves warm spices in a mushroom sauce are the star of the show.
-When someone says "Spaghetti and Meatballs" they think Spaghetti and meatballs, oh yum!
-When you add meatballs to a soup - it is part of the soup. "Oh Great! love those meatballs in this soup!"
BUT - when you say "Swedish Meatballs for supper!" THAT is the star of the show. Doesn't matter if served with noodles (well, it is the best) or with rice or potatoes... doesn't matter! The star of the show are the Swedish Meatballs in a Mushroom Cream Sauce.
Just my humble opinion.
Mexico and China have meatballs, too, but I didn't want to make the list too longLOL - just proves my point! In North America the usual term is Spaghetti and Meatballs. So as you've pointed out, Swedish, Middle Eastern, Greek have meatball mixes that are the star (think koftas, etc.) Each have their own spice mix.
I have not heard of putting any kind of jelly in the sauce. It's usually recommended to serve it with lingonberry jam on the side, but until recently, it was difficult to find. My Kroger carries it regularly now.So, yeah, in Sweden there is usually allspice and nutmeg in the meatballs and they are usually served with gräddsås (cream sauce). Has anyone here had the cream sauce made with the addition of black currant jelly or other fruit jelly? What about lingonberry served as a side with the meatballs?
I really like those!IKEA used to serve Swedish meatballs with lingonberry jam on the side.
It helped them sell a lot of lingonberry jam.
The only meatball jam or jelly combo that I ever had was the 3 ingredient cocktail meatballs that were popular years ago.
Miniature meatballs in a sauce made with equal parts of grape or currant jelly and barbecue sauce or chili sauce.
Nope. After a couple of uses, ours hit the trash bin.If I made meatballs once a month, I might be tempted. But I don't so I'm not.
Like those hamburger press thingy's. Got one when they first came out but were (for me) very fussy to use, more washing up to do and was quick to hit the junk drawer.
Anybody still use one?
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