Holiday Recipes Holiday traditions and family favorite recipes Swedish Meatballs

KARY MOLTZAN

Growing up in a family with very Scandinavian roots, our traditional Christmas Eve meal always consisted of Swedish meatballs, lutefisk, lefse and assorted other sides and sweets.

With the next generation of adults, I will admit, we’ve retired the lutefisk portion of the meal. It seems there are plenty of churches or organizations to provide that delicacy.

Last Christmas, I dropped my slow cooker, smashing the metal, shattering the crock, and scattering meatballs across the floor (thank goodness the gravy wasn’t on them yet). After many a tear were shed (while my husband looked on quizzically, not understanding female emotions at all), I put frozen pizzas in the oven. It’s the only year I can recall not having our traditional Christmas Eve supper. Note to self — put the slow cooker in its final location before filling.

Two of my five kids must eat gluten free, so I substitute the regular bread crumbs with gluten-free bread crumbs found at most grocery stores, or make my own by drying gluten-free bread and using the food processor. I use an all-purpose glu- ten-free flour for the gravy - when cooking, gluten-free all-purpose flour can be substituted one-to-one, but not usually when making baked goods.

Swedish Meatballs

1lb ground beef

1/2 lb ground pork

1/2 c. milk

1/2 c. bread crumbs

2 tsp. salt

1/4 tsp. pepper

2 Tbsp. minced onion

2 eggs butter

Gravy:

1 Tbsp flour

3/4 c. cream

Mix meats together. Beat milk and eggs together, pour over bread crumbs. When soft, mix with meats. Fry onion in butter without browning. Add spices and fried onion. Work together until light and fluffy, using a potato masher or your hands. Form into small balls and brown. Serve with brown gravy made from drippings, 1 tbsp flour and 3/4 cream.