timmardagar

Timmardagar, also known as timmerdagar, are traditional Swedish meatballs that have been a staple in Swedish cuisine for centuries. The name "timmardagar" translates to "timber days," referring to the days when the timber was cut and the meatballs were prepared for the winter months. These meatballs are typically made from a mixture of ground beef, pork, or a combination of both, along with breadcrumbs, eggs, and various seasonings such as salt, pepper, and nutmeg. The mixture is then formed into small balls and simmered in a light broth or stock, often with onions and carrots, until tender.

Timmardagar are often served with lingonberry jam, a traditional Swedish spread made from lingonberries, which adds a sweet and tangy contrast to the savory meatballs. They can also be accompanied by mashed potatoes, boiled potatoes, or boiled rice, and are sometimes served with a side of pickled herring or pickled cucumbers. The meatballs are typically cut in half and served with a spoonful of the broth or sauce they were cooked in, allowing the diner to dip the meatball into the flavorful liquid.

The preparation of timmardagar is a labor-intensive process, requiring careful mixing and forming of the meatballs. The cooking process is also time-consuming, as the meatballs need to be simmered until they are tender, which can take several hours. Despite the effort involved, timmardagar are highly regarded in Swedish cuisine and are often served at special occasions and family gatherings. The dish has also gained popularity internationally, with many restaurants and home cooks around the world offering their own interpretations of this classic Swedish meatball.