Swedish Meatballs

To say my grandma Lois was one hell of a cook is a huge understatement.  She was the queen of traditional Scandinavian cuisine, the master of everything Betty Crocker, and a frugal and inventive farm wife.  

Like any strong Lutheran lady, my grandma could whip up a hotdish on a moments notice, bake dozens of bars in an afternoon, and roll lefse with her eyes closed.  Every year my grandmother's small church would serve hundreds and hundreds of people for a lutefisk and Swedish meatball feed. People would come from hours away for Lois Carlson's famous meatballs.  My grandma would proudly and humbly work a small kitchen of volunteers for several days and through shifts of meals.  As time went on my grandmother gave up heading-up this grand meal but she never stopped making Swedish meatballs for our family.  

I had forgotten how involved my grandmother was in this production until recently when my dad emailed me the recipe for her Swedish meatballs-- there were three versions of the recipe by the amount that they served, enough to feed 12, 50, or 100.  We usually have Swedish meatballs on Christmas Eve but this recipe is so easy and delicious that I it can be enjoyed at any time of year, especially to warm your homes these last few weeks (months) of winter.  So from her table to yours, I give you Lois' famous Swedish meatballs. 

Lois' Swedish Meatballs

2 lbs ground beef
1/2 lb pork sausage
1 cup bread crumbs
2 eggs
2 1/2 tsp salt
1/2 tsp ground ginger
1/2 Tbls allspice
1 cup milk
12 Tbls minced onion
4 tsp sugar
1 tsp nutmeg

Gravy
1/4 cup flour
1/4 cup warm water
1 can of cream of mushroom soup (optional)

In a large bowl, mix together all ingredients with your hands.  Form the mixture into one to two inch balls. Pan fry the meatballs over medium heat, turning through out.  You can cover the pan to speed up the cooking process but make sure to brown all sides of the meatballs.  Cook for about 10 minutes or until no longer pink in the middle.  Remove the meatballs from the pan and keep warm either in a slow cooker or low temperature oven. Increase the heat of the drippings to medium-high.

In an air tight container, combine flour and water, shake and combine until dissolved and frothy.  Heat the drippings until bubbling, slowly and continually whisk in the flour and water mixture until the gravy is dark and thickened.  If you would like to stretch the gravy to make extra you can add a desired amount of cream of mushroom soup after the gravy is made.  Pour gravy generously over meatballs.  ENJOY!
                                   

Beth and I enjoyed our meatballs with more comfort food-- garlic mashed baby reds and pan fried zucchini! Pair that with a nice stout and you have yourself a lovely winter meal!

Bethany and I have never been huge fans of Valentine's Day but my grandma was.  She saw it as an excuse to eat chocolate and spoil the ones you loved.  So, in honor of Lois, Bethany and I wish you and yours the happiest and most heartfelt Valentine's Day.

Much love and cooking-

Whit