Tradition comes to the forefront for many families at Christmas time. A learned, or borrowed tradition I hold dear is the Swedish Christmas Eve meal that we’ve made our own: Swedish Meatballs in a home made, nutmeg scented beefy béchamel sauce. Ladled over rich, mashed potato with a side of Lingonberry sauce and enjoyed around a Christmas tree or fireplace, this rates right up there with a hearthside fondue dinner for me! So much better than Ikea! I’m told that the Swedes prefer their meatballs unsauced. More calorie friendly, but where’s the fun in that?
SWEDISH MEATBALLS, SERVES 8
1/2 cup breadcrumbs, I prefer fresh crumbled white bread
1/2 cup whole milk
1/2 cup cream
1 large egg
1/2 tsp salt and fresh black and white pepper to taste, a grating of nutmeg
1/2 of a large white onion, diced small
1-1/2 pounds of good, ground beef, local if possible
1//4 cup finely chopped parsley, no stems
A mixture of butter and avocado oil to fry, save your pan drippings
1/3 cup of butter
1/4 cup of flour
2 cup beef stock
1 cup heavy cream
A dash of soy sauce, Dijon mustard and season to taste
In a large bowl, mix all meatball ingredients, combining well.
Roll the meat into 24 or so uniform balls.
Heat the butter and oil over medium high heat, searing well. Remove to a warm plate and cover.
Add more butter to the drippings in the pan and whisk in the flour until it is browned, then add stock, mustard, cream and seasonings to make a rich Bechemel, simmer for ten minutes.
Add the meatballs and let the flavors marry over a low flame, while you’re mashing your potatoes and getting out the lignonberries.
I like to top mine with a dusting of fresh parsley. Bon Appetit!