Join “Jayni’s Kitchen” this week for “Swedish Christmas with Judge Deanell Tacha.”

Host Jayni Carey and Tacha will prepare the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Swedish Meatballs

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1 medium potato, peeled, boiled and mashed

2 eggs

2 tablespoons onion, minced

2 pounds lean ground beef

1 pound lean ground pork

1 cup dried bread crumbs

1/4 heaping teaspoon nutmeg

1/2 heaping teaspoon allspice

1 heaping tablespoon chopped fresh parsley

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 tablespoons cream

1 to 2 tablespoons butter

1 10-ounce can cream of chicken soup

10 ounces milk (1 soup can)

In a large bowl, mash the boiled potato. Stir in the eggs and onion. Add the ground beef and pork, bread crumbs, nutmeg, allspice, parsley, salt, pepper and cream, mixing well to combine. Form the meat mixture into meatballs approximately 1 1/2 to 2 inches in diameter.

Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Brown the meatballs in batches, turning them carefully with a spatula to retain their round shape. Reduce the heat slightly if needed to prevent burning. Add another tablespoon of butter if needed. Remove the browned meatballs to a platter covered with paper towels to drain.

Place the meatballs in a large baking dish. In a medium bowl, combine the cream of chicken soup and milk and pour the mixture evenly over the meatballs. For more gravy, double the amount of soup and milk. Bake the meatballs, uncovered, in a 350-degree oven for 45 minutes, or until the meatballs are cooked and the gravy is hot and bubbly. Serves 8 to 12.

Mock Ã-st Kaka

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2 tablespoons blanched almonds

1 heaping tablespoon all-purpose flour

2 cups cottage cheese

1 cup heavy cream

3 eggs

1/2 cup sugar

dash salt

1 teaspoon vanilla extract

5/8 teaspoon almond extract

1 14-ounce jar sweetened lingonberries, or lingonberry jam

aquavit or amaretto liqueur

Place the almonds and flour in a food processor or blender and process to a fine almond paste. Using a rubber spatula, scrape the paste down before adding the next ingredients. Add the cottage cheese and heavy cream and blend until smooth.

Using a mixer, beat the eggs. Beat in the sugar and salt. Add the cottage cheese and almond paste mixture and mix well to combine. Add the vanilla and almond extracts. Generously butter a glass 2-quart round casserole. Pour the mixture into casserole and place the casserole in a large shallow pan of hot water. Bake the Ost Kaka in the water bath, uncovered, in a 350-degree oven for about 1 hour and 15 minutes, or until the top is lightly browned and an inserted knife tip comes out clean.

To serve, top each serving of Mock Ost Kaka with lingonberries and a splash of aquavit or amaretto liqueur. Serves 6 to 8.

Tips: This recipe also can be baked in individual baking dishes or custard cups. Reduce the baking time to 30 to 45 minutes, depending on the size of the dishes or cups. If you cannot find lingonberries, top the Ost Kaka with sweetened pie cherries and a splash of amaretto.