I met up with a friend of mine for lunch last week. That night, she was going to have Swedish meatballs for a birthday dinner with her extended family. In my family, Swedish meatballs get served once a year at Christmas Eve; it’s a tradition! Since it’s one of my favorite meals, I’m not sure why I don’t serve it more often. Seriously, doesn’t this look deelish?
The veggies are from the variation in this recipe.
The twice baked potatoes are from my mom and I’m pretty sure they include heavy cream, sour cream, AND cream cheese. I think the paprika sprinkled on top makes them healthy but I’m not sure; I’ll check with her.
The Jello-O…it’s not real food so pretend it’s not on the plate.
And, now, for the good stuff – Grandma Lois’ Swedish Meatballs:
- 1 1/2 lbs ground beef (some grocer’s will blend the beef / pork for you)
- 1/2 lbs ground pork (some grocer’s will blend the beef / pork for you)
- 1 c breadcrumbs
- 2 medium onions, chopped
- 3 tsp salt
- 2 eggs
- 1/2 tsp white pepper
- 1/4 tsp allspice
- Soak breadcrumbs in milk until they are of oatmeal consistency; the breadcrumbs should be mushy.
- Mix everything together, except the flour.
- Dip meatballs in flour (I’ve left this step out before).
- Brown in coconut oil (although my Grandma’s recipe says to use Crisco), just enough to cover the bottom of the pan.
- Salt and pepper while browning.
- Brown until you get a nice brown crust on all sides.
- Drain off excess grease.
- Put water in the pan (1/4 – 1/2″) and simmer for about one hour. Be sure to keep enough water in the pan at all times. Turn meatballs occasionally. TIP: The water will help you make a natural gravy.
My family eats the meatballs plain, as you can see in the picture. After talking to my friend last week, I’ve found that some people eat them over rice, mashed potatoes, or egg noodles.
- Double batch for a group of about 15.
- You can make these ahead of time and freeze them after the step where you drain off the excess grease. Just pick back up about 1 1/2 hours before you’re ready to serve!