On a cold winter day, what’s better than cuddling up in your favorite chair, with your favorite quilt and a big plate of comfort food.  Back in Jamestown, New York,  my Aunt Jeanne was married to a wonderful Swede, and she  she knew how to make Swedish Meatballs, handed down from her mother-in-law.  This is the same Aunt that won numerous awards for her baking.  Nothing has ever compared to her Christmas cookies which would arrive in a coffee can every Christmas.  So no matter what else was going on, those prized cookies were a highlight of the Season.  In those days, it was quite common to mail perishables in coffee cans.  It worked very well.  But now with all the more sophisticated coffee makers, the day of the coffee can is all but gone.  gone .  Even though the coffee cans protected those glorious treasures in mailing, I’ve noticed a new tip for mailing – Pringles containers.  How ingenious.  If you’re feeling crafty, decorate that Pringles can to your hearts content.  I’m all about getting to what’s inside.

Sadly, I do not have my Aunts recipes but the following recipe is one I found taken from Allrecipes Magazine and on their website and looks and sounds very similar.  So, I’m offering you this recipe that certainly will be enjoyed by the whole family.  Kids really go for these and they’re a great potluck dish to bring to any occasion, delicious!  As I recall, they are very filling.  So all you need to add to make it a healthy feast is to add some home baked bread and a lettuce wedge with blue cheese.  That about rounds it out.  So enjoy the recipe that follows and feel free to drop a line after you made them I’d love to see and hear how your family enjoyed them.

Recipe by: Nom Nom Nom

Our family’s traditional Christmas recipe, frequently doubled and kept warm in a crock pot. Worth the effort, and the meatballs are even better the next day! Reserve brown gravy and add more sour cream to it the day you serve the leftovers.”


2 slices day-old white bread, crumbled

1/2 cup heavy cream

1 teaspoon butter

1 small onion, minced

2/3 pound ground beef

1/3 pound finely ground pork

1 egg

1 tablespoon brown sugar (optional)

1 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/8 teaspoon ground ginger (optional)

1 tablespoon butter

1/4 cup chicken broth

3 tablespoons all-purpose flour, or as needed

2 cups beef broth or beef stock,  as needed

1 (16 ounce) container sour cream.


Prep  25 m
Cook  1 hr
Ready In 1 h 25 m
Preheat oven to 350 degrees F (175 degrees C).
Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes.

While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes.

Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

I like to serve them with wide egg noodles, but the yolk free noodles work well too.

6 servings 309 cals