Baked Swedish Meatballs

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For the past few months now I have been helped, nurtured, embraced and guided along the way by some pretty amazing fellow food bloggers. Not just about food, but about blogging, photography and numerous topics. The group I have come to really love and check in with for questions, answers, sharing of food ideas, recipes and support has been the Food Blogger Central team. What a fantastic group of amazing ladies, and a few men, too I might add.

I wrote an essay of sorts here about 8 months ago my personal experiences as a male food blogger. My outlook and experience has completely done a 180° swap by my participating. I reach out, ask questions, interact with commenters here and on other food blogs, and have been really improving my photography (or at least I think so) by their help. In the group Nagi, from RecipeTinEats proposed the group of 188+ food bloggers connect and set up a Blog Hop where everyone was listed who wanted to participate would be encouraged to get to know another blogger on the list, explore new cuisines and recipes and with that, the opportunity to expand some readership.

So the food blogger am introducing here is Harriet from over at What to have for Dinner Tonight. Her blog “is mainly aimed at busy people, who struggle to find time in their lives for cooking and end up all too often getting a take away or a ready meal.” She lives in Chester, Cheshire, which is near the border of Wales, in England. She has lot’s of tasty food and the recipe that grabbed my attention was this Swedish Meatballs recipe of hers.

I’m with Harriet, as I have never had the IKEA brand’s famous Swedish Meatballs! I’ve heard that Lingonberry jelly is traditionally used with Swedish meatballs and thought sour cream was integral as well, but this version is all about a roux-based sauce that is flavored with lots of fresh dill, parsley and a helping of sherry (her version uses brandy). I decided not to go the traditional route and copy hers exactly. While most of the ingredients are from her recipe I didn’t have brandy in the pantry and used sherry instead. Also, I wanted to keep things a little different and adapt from her, so I didn’t pan fry the meatballs, but chose to pour the sauce over them meatballs and then bake the entire dish. These came out so moist and was quite delicious. The fresh herbs pack a lot of flavor and the side of frites were perfect to sop up the wonderful gravy this made.

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