Swedish meatballs seem to be the trademark of Swedish cuisine and we do eat them every now and then. They are also a staple on the Swedish smörgåsbord and julbord (Christmas table). However, this recipe can also be used for moist and flavorful patties, meatloaf and fillings.
Since it is getting harder and harder to find brined un-smoked ham here in the states, we started to make our own. It is very easy but the brining process needs to be started a few weeks before Christmas.