ニューヨーク・タイムズのインスタグラム(nytimes) - 1月12日 08時53分

Swedish meatballs are about the most perfect thing you could make on a cold, wet evening, whether you’re in Scandinavia or New York – or anywhere else that a cozy meal could do your body good. Most recipes use a combination of beef and pork: beef for chew, pork for flavor and richness. @nytfood writer @clarkbar likes a ratio of 50/50, but feel free to tweak the recipe to suit your tastes. Whatever you decide to do, a pool of creamy gravy to top your #meatballs is nonnegotiable. And if you’ve still got a jar of lingonberry jam in the fridge from your last trip to @IKEA USA (or Sweden), a dollop adds a touch of sweetness and some very welcome color to the plate. Visit the link in our profile to get the @nytfood recipe for Swedish meatballs, photographed here by @andrewscrivani.

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