My husband and I raise cattle on our farm here in southwestern Ontario, so it's no surprise that we're fond of these saucy meatballs. I know your family will like them, too. —Marion Foster, Kirkton, Ontario
I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century.
This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk!
I think you'll agree that these modern-day "Kottbullar" are very tasty.
When my daughter and her husband come to visit over the holidays, we enjoy nibbling on these mouthwatering meatballs while playing games. Water chestnuts add a bit of crunch.—Christine Martin, Durham, North Carolina
Perfect for tailgating, you can make the meatballs and sauce for these sliders ahead of time and heat them up at home on game day. Put 'em on rolls in the parking lot. —Hilary Breinholt, Glenwood, Utah