Swedish meatballs are way too delicious to just eat at a holiday party! These meatballs are easy to make and can be served with brown gravy and pasta as an entree, or for snacking dipped in the two tasty Scandinavian sauces.

Swedish Meatballs: Classic Swedish meatballs with two sauces.

3/4 pound ground beef
3/4 pound ground pork
1 1/4 cups fresh breadcrumbs or panko
1 large egg, lightly beaten
½ to ¾ cup finely chopped onion
¼ teaspoon ground allspice
¼ tsp cardamom
1 teaspoon Kosher salt
Freshly ground black pepper

1/3 cup Dijon mustard
1/3 cup packed brown sugar
3 tablespoons cider vinegar
2 tablespoons finely chopped fresh flat-leaf parsley leaves
Lingonberries, or lingonberry preserves
Fresh dill

Combine the first nine ingredients in a large bowl, and mix gently with your fingers to combine, but don’t mash or overwork the blend. Shape into bite-sized meatballs and place on a parchment-lined pan with low sides. Mist with oil and roast in a 350-375 degree oven until juices run clear, about 10-15 minutes. Oiled meatballs can also be rolled in bread or cracker crumbs and misted with oil.

Whisk together mustard, sugar, vinegar and parsley until dissolved, and transfer to a dipping dish. Spoon Lingonberries into a second dipping dish. Display meatballs and dipping sauces using fresh dill as a garnish. Serves about 10 – Chef Mick Rosacci, www.TonysMarket.com - www.TonyRosacciCatering.com

Note: These meatballs can also be simmered for a few minutes in brown gravy if preferred.