Traditional Christmas Eve dinner - based on our Swedish-American traditions. It is somewhat labor intensive (for my recipes) but this isn't a problem since we usually all make them together on Christmas eve. I think it helps the time go by faster so we can open presents :)
Worth noting, as you know, our Swedish cousins, Ola & all, would never serve them in the gravy, they always serve the meatballs and gravy in separate dishes.
The meat mixture can be made ahead of time, if needed. Cook the meatballs before freezing. Then thaw and cook in a gravy for a meal (The problem with too far ahead is no drippings available to flavor the gravy).
Soak for 10 minutes in large mixing bowl:
1 1/2 c soft breadcrumbs
1 c half and half OR 1/2 c cream and 1/2 c milk
Meanwhile, sauté:
1 T unsalted butter
1/2 c onion, chopped
When softened, add to crumb mixture and add:
1 lb ground beef
1/2 lb ground pork
1 egg
1/4 c fresh parsley, minced
1/2 t salt
1/2 t ground ginger
1/2 t allspice
1/2 t nutmeg
Mix at high speed until well combined and color changes to pink. This tenderizes the meat and makes all the difference, giving you a soft meatball.
The mixture can be refrigerated at this point if you are not ready for cooking.
When ready to cook, melt in flat bottom frying pan:
2 T unsalted butter
Soak regular table size spoons in ice cold water and use them to form small meatballs. Place each in hot pan with melted butter and turn each meatball frequently to brown on all sides. Return spoons frequently to be chilled again. Remove cooked meatballs to drain on paper towels as each is browned. Keep them warm and covered
When meatballs have all been cooked and removed, keep pan with drippings hot and whisk in together:
2T flour
2 c beef broth
Whisk and scrap the bottom of the pan and cook until thickened into a gravy. Return all the cooked meatballs into the pan with the gravy and heat through.
We always serve them with mashed potatoes and dilled peas. AND lingonberries!
Worth noting, as you know, our Swedish cousins, Ola & all, would never serve them in the gravy, they always serve the meatballs and gravy in separate dishes.
The meat mixture can be made ahead of time, if needed. Cook the meatballs before freezing. Then thaw and cook in a gravy for a meal (The problem with too far ahead is no drippings available to flavor the gravy).
Soak for 10 minutes in large mixing bowl:
1 1/2 c soft breadcrumbs
1 c half and half OR 1/2 c cream and 1/2 c milk
Meanwhile, sauté:
1 T unsalted butter
1/2 c onion, chopped
When softened, add to crumb mixture and add:
1 lb ground beef
1/2 lb ground pork
1 egg
1/4 c fresh parsley, minced
1/2 t salt
1/2 t ground ginger
1/2 t allspice
1/2 t nutmeg
Mix at high speed until well combined and color changes to pink. This tenderizes the meat and makes all the difference, giving you a soft meatball.
The mixture can be refrigerated at this point if you are not ready for cooking.
When ready to cook, melt in flat bottom frying pan:
2 T unsalted butter
Soak regular table size spoons in ice cold water and use them to form small meatballs. Place each in hot pan with melted butter and turn each meatball frequently to brown on all sides. Return spoons frequently to be chilled again. Remove cooked meatballs to drain on paper towels as each is browned. Keep them warm and covered
When meatballs have all been cooked and removed, keep pan with drippings hot and whisk in together:
2T flour
2 c beef broth
Whisk and scrap the bottom of the pan and cook until thickened into a gravy. Return all the cooked meatballs into the pan with the gravy and heat through.
We always serve them with mashed potatoes and dilled peas. AND lingonberries!
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