This is another recipe handed down from my grandmother. I’m not certain exactly what makes these Swedish, but I imagine that they would go quite well with lingonberry sauce. I used apple cider vinegar in the place of plain vinegar, as I felt that it would match better with the pork and brown sugar. The flavor is simultaneously sweet and meaty, which is a very nice combination.
I had to do some significant recipe rewriting in order to cook this recipe. The original instructions direct one to make a “sauce” of the last 4 ingredients listed on the card. Unfortunately, due to the written layout of the ingredients, it is almost impossible to tell which 4 ingredients those are! I omitted the water listed near the bottom, and I don’t think that doing so hurt the sauce at all.
A note for the home cook: this recipe makes an absolutely immense amount of food! I would recommend it to anyone who needs to feed a small army.
- 1 1/2 pounds ground pork
- 1 pound smoked ham, minced
- 2 cups bread crumbs
- 2 eggs, well beaten
- 1 1/2 cups brown sugar
- 1 cup milk
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon dry mustard
Preheat the oven to 275 degrees Fahrenheit.
In a large bowl, combine the ground pork, ham, bread crumbs, and eggs. If you’re not squeamish about raw meat, mix with your (clean) hands: this will be a thick mixture, and a spoon may not do the job.
Form the meat mixture into 1-inch balls.
In a 13” x 9” casserole dish, place the meat balls in a single layer. This may require some creative “squashing” to make them all fit.
In a medium bowl, combine the brown sugar, milk, apple cider vinegar, water, and dry mustard, and whisk together until thoroughly mixed.
Pour this sauce over the meat balls.
Bake for 1 1/4 hours (75 minutes), basting frequently.
Makes 45 meatballs.
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