Growing up with a Midwestern Mother whose heritage is entirely scandinavian, Swedish Meatballs were one of the go to meals for any special occasion. They are quite different from the Italian Meatball, in that spices rather than herbs are used to create this dish, which gives it more of a savory sense.
Over Christmas, our Church was putting together a Progressive Dinner. There were about 50 people participating in this event, which included an Hors d’Oeuvres course where everyone met at an initial location. After the first course, a Main Course was served and was divided amongst four different host homes. Concluding the evening was a dessert course gathering everyone to finish the night. The dessert course was hosted by Gracia Gilbertson of Gracious Offering and she highlighted the course of the evening in one of her posts, A Christmas Dessert or Two!
To ease the pressure of each host home serving the Main Course, I was asked to prepare an entrée and have it delivered. I decisively agreed that Swedish Meatballs would be perfect! They are very forgiving, you can make them ahead of time, and they are simply delicious.
The Recipe I use is adapted from my Great-Grandmother, who crafted a cookbook entitled “Still Cooking – A Collection of Grandma’s Favorite Recipes”. The Book was never widely published, however given as a gift one Christmas to all of her family members. I use it all of the time!
1 lb. Ground Beef
1/2 lb. Pork Sausage
1 Medium Onion
1/4 tsp. Nutmeg, Allspice and Ginger
Salt and Pepper to Taste
1/2 Cup of Milk
1/2 Cup of Oatmeal
1/2 cup of butter
1 cup of Sour Cream
3 Cups of Quality Beef Broth
1/4. cup of Butter with 3T of Flour mixed in
DIrections : Finely Mince the onion, add Ground Sausage, Beef, Egg, Milk, Oatmeal and Spices and mix very well. Form into small firm balls (I use a small cookie scooper). Place on a Cookie sheet and Bake at 350 degrees Fahrenheit for about 10 minutes.
To make the gravy, brown some butter, add the beef stock and sour cream. Thicken with a roux of butter and flour, just until the gravy coats the back of a wooden spoon nicely. I like to garnish the gravy with freshly grated ginger, which really brightens it up.