Friday, January 7, 2011


Meatballs are that world ultimate dish that each country has different name for. While I was growing up, I enjoyed my meatballs as “polpette” that were first lightly fried in oil, added to tomato sauce, and served with a side of creamy mashed potatoes. My mom’s polpette weren’t round (balls), they were more like patties. Just delicious every single time! When I got married I started to enjoy my meatballs as “kofte”, cooked in oven as a casserole with sliced potatoes, either in tomato or tahini sauce, and always with a side of rice. As life road lead us to Sweden, my meatballs became “köttbullar”; there, meatballs are often served with mashed potatoes, “gräddsås” (a creamy gravy) and “lingonberry sylt” (cranberry jam). And now, in USA, I proudly enjoy them as meatballs over the pasta, or with potatoes, or in a sandwich… So my recipe is a mix of all recipes from countries I was blessed to call my home, but no matter what you call them, there is only one word that can describe meatballs: heavenly indulgence! Well, maybe two J