The best Swedish meatballs I ever had were indeed in Sweden. About ten years ago, while visiting friends in Malmo (which is like Hoboken to Copenhagen), they whipped up batch with little more than a bat of the eye. I probed for the recipe, but was shown something that resembled a carton a half and half. That delicious gravy I was enjoying was store-bought. Swedish store bought.

Now, whenever I find myself famished after wandering through the maze of Ikea’s marketplace, I always stop and enjoy a hearty plate of their signature meatballs. So you can imagine my delight after seeing this recipe in a recent issue of Food Network magazine. Their “almost famous” Swedish meatballs were meant to be a homemade version of Ikea’s. I whipped them up according to directions, but encountered two problems: First, the meatballs took longer to cook through than the instructions said (20 mins) and the sauce was merely okay; a little bland. I wish it had a more tang to it and wonder if some more Worcestershire sauce would have done the trick. Or maybe a touch of cognac? Luckily, the Lingonberry jam that I served alongside raised them from okay to great. I picked up a jar at Whole Foods and it is a must-have if you are going to make this dish.

Another thing about this recipe: It made a lot of meatballs! I froze half of them and hope that round two will have a little more flair. Have you ever made Swedish meatballs. Share your secrets, please! — Angela M.