One of my favorite winter comfort meals is a dish that my mom made when I was growing up. That dish is Swedish sweet and sour meatballs. I had actually not thought about or eaten this recipe in years. But, this past winter when I was reading the book titled, The Little Book of Hygge by Meik Wiking I became nostalgic at the thought of cooking a comfort food from my childhood.
For those of you that haven’t heard about the concept of Hygge, I have written a blog post about it here called How to Embrace Hygge This Winter.
One of the components of Hygge is togetherness and slow cooking.
So I figured, what better way to embrace Hygge than cooking a nice homemade meal on a Sunday with my husband.
As the coronavirus pandemic has forced a lot of us to spend more time indoors and away from others, many people, including myself, have turned to cooking as a creative outlet and fun indoor activity.
In reflecting more inward, I remembered how much I loved eating Swedish sweet and sour meatballs when I was a kid. It prompted me to ask my mom to send me the recipe.
When I received a text from my mom with the recipe I immediately put all the ingredients on my shopping list.
Making this dish again after so many years brought back great memories of sharing this meal with my family. I have been making Swedish sweet and sour meatballs pretty much every other weekend since the winter weather began!
I am still not sick of them.
Today I will share the recipe with all of you. I like to serve this over white rice. But you can also do linguine noodles to make the meal more filling.
Swedish Sweet & Sour Meatballs
- Stove top
- Saute Pan
- 1 lb. Ground hamburger
- 1/2 cup bread crumbs
- 1/4 cup Milk
- 2 tbsp. Finley chopped white onions Reserve the rest of the whole onion for later.
- 1 tsp. Salt
- 1 Egg
- 1/2 tsp. Worcestershire sauce
- 2 tbsp. olive oil
- 1/2 cup Brown Sugar
- 1 tbsp. Cornstarch
- 1 can Diced pineapples Dole 13 oz. can
- 1/3 cup White vinegar
- 1 tbsp. Soy sauce
- 1 Green pepper
- Step #1 – In a large bowl combine the ground hamburger, bread crumbs, milk, finely diced onion, salt, Worcestershire sauce and egg.
- Step # 2 – Shape the meatballs into about 20 one inch round balls.
- Step #3 – Add two tablespoons of olive oil and then add the meatballs to the skillet and allow to brown on all sides, approximately 10-15 minutes. Once cooked through, remove from the skillet and set aside in a separate bowl.
- Step #4 – Add the diced green pepper to the skillet and the remaining white onion. Allow the pepper and onion to cook for about 5 minutes.
- Step #5 – Add the brown sugar and cornstarch to the skillet. Stir for about 30 seconds and then add the pineapple, vinegar and soy sauce. Allow the mixture to come to a boil.
- Step #6 – Add the cooked meatballs to the mixture. Give a good stir and lower the heat to low. Allow the meatballs to cook on a low simmer for about 45 minutes.
- Step #7 – Serve the Swedish sweet and sour meatballs over white rice or linguine noodles. Enjoy!