This time of year brims with holiday traditions—the baking-, cooking- and memory-making kinds. Some of our Advisory Board members share how they wrap the holidays in extra special ways: Natalie Conrad, Jennie Zafft, Lorrie Link, Birgit Gruess
“Every year growing up, it seems as though we could count on two dishes at Christmas without fail—lefse (a Norwegian potato “pancake” that’s pressed thin, rolled up and served with butter and cinnamon sugar) and Swedish meatballs. (Yes, you could say I’m a bit Scandinavian.) For my family, Swedish meatballs are the perfect comfort food for the holiday season and make great leftovers to help ring in the New Year and ward off winter’s chill. Enjoy!” —Eric Hagemann, communications specialist at Osseo Area Schools
Swedish meatballs
(serves 15-20)
- 3 Eggs
- 1 ½ cups Milk
- 1 ½ cups Fresh bread crumbs
- 2 lbs. Ground beef
- 1 lb. Ground pork
- ½ cup Grated onion
- 4 ½ tsp. Salt
- ¾ tsp. White pepper
- ¾ tsp. Ground allspice
- 4 Tbsp. Butter
- 6 Tbsp. Flour
- 2 ½ cups Boiling beef bouillon (stock or canned)
- 3 cups Half and half
- 2 Tbsp. Dried dill
Whisk eggs and milk together in a large bowl. Add bread crumbs, mix and let soak for five minutes. Add next six ingredients, and mix thoroughly. If mixture is soft, chill until easily handled. Shape into 1- to 1 ½-inch diameter balls. Place meatballs (touching) on cookie sheet with sides or jelly roll pan, and bake at 350 degrees F° for 45 minutes, until firm. Reserve pan drippings. Make a roux of pan drippings, butter and flour. Whisk in boiling bouillon, and boil until smooth. Add half and half, and simmer for three minutes. Stir in dill. Place meatballs and gravy in Dutch oven, electric roaster or frypan, and bake at 325 degrees F° for one hour. Remove meatballs from gravy, and adjust seasoning of gravy if needed. Serve separately.
