This Recipe is One of My Earliest
Food Memories. Every Christmas Eve,
My Family Enjoys An Authentic
Swedish Smorgasbord, of Which This
is An Essential Part. My Mother
Still Tells Tales (and Im 40) of Me
as a Toddler, Standing by the Dish
of Meatballs and Eating as Many as
I Could Hold. These are Not Spicy,
like Most Scandinavian Food, but
Have a Great Flavor and Texture. In
Fact, They are so Soft, That I
Usually Chill the Meat Mixture
Before Rolling and Frying to Avoid
Meatballs with Flat Sides. Ive
Included the Directions for the
Gravy, Which I Usually Dont Make,
as Its Traditional, but the Balls
are Wonderful Without It on Any
Buffet Table, or as An Addition to
a Potluck. They are Also Good Cold,
Straight from the Fridge. If You
like to Do Oamc Cooking, These
Freeze Beautifully, in Fact, I
Never Make Less Than 100 Meatballs
at a Time, Lightly Brown Them, Then
Flash Freeze to Finish Later. The
Traditional Recipe Calls for a Mix
of Beef, Pork, and Veal- If You
Object to Veal, They Work Equally
We
