This is a fast, easy recipe for weeknight meatballs.The secret is to buy sausage: good, sweet (italian) pork sausage. About a pound. It’s already full of flavor and seasoning, so to make the perfect Swedish meatball, all you have to do is take it out of its casing, mash it up with 3/4c plain breadcrumbs, 1/2 c milk, and a pinch each of ground nutmeg and ground allspice, and roll it into little balls less than 1″ in diameter. Forget about filling meatballs with herbs, onions, garlic, and all that. It’s already in the sausage!

Brown the meatballs in a small fry pan of olive oil (or canola), then place in a pot, pour over a slug of beef broth (or chicken broth) and a glug of sour cream.
Make it creamy, not too runny with too much beef broth. (or you’ll have to add more sour cream!)
Mash up some potatoes, and pour these creamy, meaty little babies over them. They are light, coated in that thick tangy gravy, with that Scandinavian zip of the warmth of allspice. You can serve it with some Ikea Lingonberry jam if you’ve got it.