Cooking class experience — learning Köttbullar properly

I took a cooking class specifically to learn how to make Köttbullar correctly. The instructor explained why lingonberry is used the way it is — something I'd never understood from just eating it. The delicately cured result when you make it yourself is different.

the smörgåsbord tradition of abundant cold dishes influenced buffet culture worldwide. We learned how a Swedish smörgåsbord table shapes the way this dish is eaten. The class ended with the meal and a glass of lingonberry juice. I've made it three times since and each time it improves. Highly recommend the cooking class approach.