Swedish Meatballs: Our Family's Christmas Classic | Kids VT | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Swedish Meatballs: Our Family's Christmas Classic 

Published December 16, 2016 at 11:56 a.m.

click to enlarge The julbord, or Swedish Christmas table - ASTRID LAGUE
  • Astrid Lague
  • The julbord, or Swedish Christmas table
My father's parents, Ingrid and Bengt, grew up in Sweden, though they met each other in the United States. When they started a family, they tried very hard to assimilate. They didn't teach their kids Swedish and they did the Boston Globe's crossword puzzle every week to improve their English vocabulary. They named their first three children James, John and Joan, which forced them to practice the English "J" sound, one that the Swedish do not use. They were proud of their Swedish heritage, but were determined to become Americans. Simple as that.

However, Christmas was a different matter.  My grandparents didn't have a turkey dinner or a Christmas ham. No, Christmas meant a Swedish Christmas buffet. My late father continued his parents' tradition with added vigor, using it as an excuse to cook all of the Swedish food he knew how to make. He would spend days in the kitchen, carefully laying out labeled serving dishes on multiple tables, ready to fill with the abundance of dishes we prepared using recipes gathered from at least half a dozen cookbooks. Visiting Swedish relatives have told us that we overdo the julbord, the Swedish word for the Christmas table.  Of course we do. We are American, after all.

click to enlarge Astrid's dad in the kitchen
  • Astrid's dad in the kitchen
I still vividly remember my dad's last Christmas. He was so happy to show all of us how to make the dishes he customarily made by himself. My sister was taught how to make Swedish cabbage rolls. Mom learned his secret to the Christmas liver pate. My husband and I got lessons on Swedish Christmas sausage. My other sister got the finer points of Swedish deviled eggs.

One dish that we didn't need instructions for was Swedish meatballs. The recipe is one my grandmother and grandfather perfected through the years. In America, "swedish meatballs" seem to be synonymous with any small meatball in cream sauce spiked with nutmeg. But this is not the way our family enjoys them.  My grandparents' recipe was clear: The only spices you need are salt and white pepper.

Our Swedish meatballs are made of equal parts beef and pork, ideally ground together by the butcher. Since your friendly neighborhood butcher can be hard to come by these days, we settle for buying ground meat and then running it either through a meat grinder or pulsing it in a food processor. The key is getting a finer grind of meat than what you typically find in pre-packaged ground meat.

click to enlarge Meatballs
  • Meatballs
The real fun, though, comes in the rolling. Many hands do indeed make light work, and your winter-chapped hands will thank you for the moisturizing they get from the fat in the meat. You'll want to make these meatballs small, only about a tablespoon each. And, instead of the traditional browning in a pan, my grandparents always broiled the meatballs carefully, until browned on all sides, before transferring to a pot full of pan drippings and water, where they would simmer away until fully cooked.

If you must serve these with a cream sauce, be my guest. I prefer them with a dollop of lingonberry jam (a relative of cranberry sauce), which you can find at IKEA, or the better-stocked international aisles of some grocery stores. This recipe makes about 100 meatballs, enough for a crowd. You can also freeze them after they're cooked to enjoy anytime.

My family spent a day last weekend with my mother, making Swedish meatballs and other dishes for our annual Swedish Christmas feast. We worked side by side and, somehow, 100 meatballs didn't seem that daunting at all.

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

Comments (2)

Showing 1-2 of 2

 

Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation