Grandma’s Swedish Meatballs

I grew up in the suburbs where Mom worked as a bookkeeper. She never kept a garden, canned vegetables or baked much, but I’ll match her cooking with anyone’s. Gram lived with us, preparing most of the meals during the week, but on weekends the kitchen was Mom’s domain. She loved to try different ethnic recipes, so for Italian guests she might serve scaloppini, for the Krauses it was sauerbraten. Therefore, when I invited my new boyfriend Row Carlson to dinner, she served Swedish meatballs. After 45 years of married bliss, these meatballs still have special persuasive properties for Row and me.

So when our oldest daughter called from college proclaiming she was making dinner for the man of her dreams, she wanted Grandma’s Swedish Meatball recipe. “They will bowl over this country boy!” she exclaimed, and I guess they did as they married the following year.

Grandma’s Swedish Meatballs have proven to be real man pleasers for us city gals. I think it’s the allspice!

Sandy Carlson
Edenton
Albemarle EMC

2 tablespoons margarine or butter
1 medium onion, minced
1 egg, beaten
1/2 cup milk
1/2 cup fresh bread crumbs
1 tablespoon salt
1/2 tablespoon nutmeg
1/2 teaspoon allspice
1 pound lean ground beef
1/2 pound ground pork
2 tablespoons butter or margarine
3 tablespoons flour
1 tablespoon beef bouillon powder (or mashed cube) OR 1 teaspoon. salt
1/4 teaspoon pepper
1 cup water
8 ounces sour cream
1/2 cup milk

NOODLES
1 12-ounce package wide egg noodles
8 ounces sour cream
1/2 teaspoon salt
1 tablespoon poppy seeds

Using a large skillet, melt butter and sauté minced onion until golden. In large mixing bowl, beat egg with next five ingredients. Add beef, pork and sautéed onion and blend mixture with your hands. Divide meat mixture into fourths and make three meatballs from each section. Re-using skillet, melt butter over medium heat. Drop each meatball into skillet, gently turning to brown on all sides until cooked through. Remove browned meatballs to paper towel. Meanwhile, start heating large pot of water for egg noodles.

Leave three to four tablespoons fat in skillet, blend in flour and slowly add water, bouillon powder or salt, pepper, milk and sour cream, stirring until bubbly and thickened. Turn heat to lowest setting and return meatballs to skillet. Cover tightly to keep warm.

Cook noodles per package instructions. Drain and mix in sour cream, salt and poppy seeds and turn into large serving dish. Top with meatballs and gravy. Sprinkle with allspice and serve.

Yield: 6 servings