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These are my cousin Jane's Swedish meatballs.* They bring back warm memories of all those Christmas Eve dinners at Aunt Astrid and Uncle Arthur's apple orchard. The dining room table was laden with a Swedish smorgasbord of delights, Jul candles, and lots of love. There was sliced ham, thin-sliced cheeses, two kinds-meat and potato-of korv (boiled Swedish sausages), sill (pickled herring which even Uncle Arthur would eat!), corn pudding, rice pudding, and of course Aunt Astrid's - and later Jane's - Swedish meatballs. For dessert, there were cookies that always included Aunt Astrid's spritz.
In the Swedish tradition, after dinner we'd adjourn to the livingroom to open presents under their Christmas tree. It was always a small white pine cut from their land. We would drive home late, sometimes listening to Christmas music on the radio, sometimes eating an apple from the bag Uncle Arthur always gave us to take home. But what I remember most now is the wonderful food and the house full of Swedish Jul decorations and family. God Jul!
1 lb hamburg
3/4 c herb-flavored stuffing crumbs
1 small onion, finely diced
1/4 tsp baking powder
Dash of salt
1/4 tsp allspice
3/4 c milk
Gravy:
2 c milk
2 Tbsp flour
1/2 tsp salt
Mix all ingredients, except the milk, by hand. Then add the milk.
Drop by teaspoonful onto greased fry pan. Brown well on all sides; keep warm.
Just before serving, shake milk, flour, and salt in a jar.
Remove meatballs from the pan; pour liquid into pan and stir until thickened.
Add meatballs and serve.
*Jane gave her recipe to her church cookbook, Taste and See from the Epworth United Methodist Church in Worcester, Massachusetts, which Aunt Astrid gifted to me.
Jane notes in the cookbook that this recipe may be doubled without changing the results and that it also makes an excellent loaf. I suppose it would be much easier to make this into a loaf, but no matter how good it was, it wouldn't taste nearly the same as the browned meatballs with gravy!
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