Swedish Meatballs

This Swedish Meatballs recipe is the same one used by my Swedish grandmother and then by my Swedish mother. Although I was not born in Sweden, I have been privy to the secret family recipe since I was a young child. My mormor (Swedish grandmother) made these delicious meatballs throughout the year. But they were always extra special when she made them for Christmas Eve.

Swedish Meatballs along with a huge smorgasbord on Christmas Eve were a tradition in my house for as long as I can remember. This was the first year we didn’t keep that tradition. My brother was in town before Christmas because my mother passed away. We had our Swedish Meatballs while he was here instead. We’ll resume our traditions next year.

This recipe is sure to boost your Meat-a-ball-ism

My grandfather used to make me laugh when we were having Swedish meatballs as a kid. He would say “we’re having Svedish Meat-a-balls and your brother is going to grow another 6 inches”. My brother is very tall and he could eat more than his fair share of meatballs. My grandfather attributed the meatballs to boosting his metabolism and making him grow. Of course, we know that is not how it works, but it was funny when we were kids. To this day, when I say Swedish meatballs and metabolism, I say it in my head the way he said it. Try saying it with a Swedish accent…Svedish meat-a-balls. Meat-a-ball-ism.

Gravy with cream ??

By no stretch of the imagination am I an expert in Swedish cuisine. However, my Swedish family members never used cream or sour cream in their recipes. I’m not sure if there are regions in Sweden that adds it or not, but my Mormor once told me that she thought someone added the cream to the gravy to Americanize it. She didn’t add cream, my mother didn’t and neither do I.

These meatballs can easily be made the same day for a quick dinner. Just boil the meatballs in the broth while your potatoes are cooking and they’ll be done at the same time. But, the seasonings come out stronger if you make them ahead of time. I like to make them ahead, simmer them in a pot for 4 or 5 hours, then refrigerate or freeze them until I need them. Then transfer them to a crockpot the day I’m serving them and allow them to cook on low for 4 or 5 more hours. The final product will produce a rich broth that is delicious as is, or you can make it into a wonderful gravy, too. Serve them over egg noodles or next to boiled or mashed potatoes with your favorite vegetable and call it dinner, or serve them as an appetizer at your next gathering.

It’s a family tradition.

This is my family’s traditional Swedish Meatball recipe. Don’t let the tablespoon of salt scare you off. You’re going to need quite a bit of salt to flavor three pounds of meat and approximately 7-8 cups of gravy. My mormor never added enough salt and my mother never added enough salt. I’ve been trying to get enough salt in the recipe because it is so much better when cooked into the dish rather than adding it afterwards.

Also, you probably won’t find mustard or ketchup in any other Swedish meatball recipe, but there is a reason for this, so stay with me for another minute. My mother and grandmother immigrated to the United States long before the invention of the internet, so they did not have a translation resource for food stuffs. At the time they didn’t know the translation for muskot and krydpeppar. Which are nutmeg and allspice, respectively. But, they did know those ingredients would be found in brown mustard and ketchup, so they used those instead. At some point, those translations were discovered and reincorporated into this recipe. We’ve enjoyed them for many years. I hope you do, too.

Swedish Meatballs

A traditional Swedish Meatball recipe passed down through generations of Swedish family traditions. These hearty meatballs are paired well over egg noodles or next to boiled or mashed potatoes. They even make a great appetizer. 

Course Dinner
Cuisine Swedish
Keyword Swedish Meatballs
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 100 meatballs
Author Lisa York

Ingredients

For the meatballs

  • 4 slices white bread diced into small cubes
  • 1/2 cup milk
  • 12 tbsp butter
  • 1/2 cup onion finely diced
  • 3 lbs ground beef
  • 3 eggs
  • 1 tbsp kosher salt
  • 1 tsp pepper
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1 tsp garlic powder
  • 1 tbsp brown mustard
  • 1/4 cup ketchup

For the gravy

  • 1 cup flour or cornstarch
  • 1 cup water

Instructions

For the meatballs

  1. Dice the slices of bread into small pieces. Sprinkle a pinch of salt and pepper over the breadcrumbs. Pour the milk over the breadcrumbs and allow the bread to absorb the milk.

    Swedish meatballs breadcrumbs with seasoning
  2. In a small pan over medium high heat, melt 4 tablespoons of butter. Add the onions  and saute until the onions are translucent. Add a pinch of the salt and pepper.

    Swedish meatballs diced onion
  3. Pour the milk over the breadcrumbs and allow the bread to absorb the milk then add the sautéed onions.

    Swedish meatballs breadcrumbs with added onions
  4. In a separate bowl, beat the eggs, then mix in the rest of the salt, pepper, allspice, nutmeg, garlic powder, brown mustard and ketchup. Stir until well blended. Add the egg mixture to the bread and onions. Add the ground beef. Then, with your hands, thoroughly mix together all the ingredients until well blended.  

    Swedish meatballs egg mixture with seasoning
  5. Using a small spoon, small ince cream scoop, or melon baller, scoop out approximately a heaping tablespoon of the meat mixture. Roll the meat mixture between your hands to form a meatball. The meatball should be rolled until it is fairly firm, otherwise they will fall apart during cooking. Repeat until you’ve formed all the meatballs.

    Swedish meatballs prior to cooking
  6. In a large frying pan over medium heat, melt a pat of butter to coat the bottom of the pan then add 10-12 meatballs. Be sure not to overcrowd the pan and leave enough space between the meatballs. Otherwise, the meatballs will be steamed rather than fried. 

    Swedish meatballs fry the meatballs
  7. Fry the meatballs for a couple of minutes on each side. Just until they are browned. Then shake the pan so the meatballs roll around the pan acquiring a slight sear all around to lock in the juices. 

    Swedish meatballs pan frying
  8. Transfer the meatballs to a large pot. Pour approximately 1/4 to 1/2 cup of water to deglaze the frying pan. Using a scratch-proof utensil (if you’re using a non-stick pan), scrape the bits from the bottom of the pan.

    Swedish meatballs deglaze the pan
  9. Pour the liquid from the pan over the meatballs in the pot. Don’t worry if the liquid is still somewhat clear. Deglazing the pan will get all the flavor from the pan and the broth will darken and become more flavorful the longer you cook the meatballs in the broth. 

    Swedish meatballs poor liquid over meatballs
  10. Repeat buttering the pan, frying the meatballs, deglazing the pan and adding the broth to the pot with the meatballs until all the meatballs have been fried.

    Swedish meatballs ready to serve or make gravy if desired
  11. If the broth from deglazing the pans doesn’t produce enough liquid to cover the meatballs, add some more water to cover them. Bring the liquid to a boil, reduce the heat and simmer for at least 30 minutes. They are ready at this point, but the longer they simmer, the better they will be. I usually try to let them simmer for at least 4 hours.

For the gravy

  1. Drain the liquid from the meatballs into a smaller pot. Set the meatballs aside.

    Swedish meatballs drain liquid into a pot
  2. Bring the liquid to a boil. In a separate bowl, whisk together the flour and water. Gradually add the flour and water mixture. The gravy will thicken as it stands.

    Swedish meatballs bring liquid to a boil
  3. Pour the gravy over meatballs and serve.

    Swedish meatballs

Do you have food traditions that were almost lost due to a translation issue? Tell me about it in the comments and don’t forget to like us on Facebook, Twitter, Pinterest and Instagram. Also, if you like this recipe, please consider sharing it with your friends.

Denver Omelet Breakfast Ring – Father’s Day Brunch

Omelets are my all-time favorite breakfasts. I have many variations that houseguests frequently request. And, in my house, breakfast for dinner is a common occurrence. Omelets were the first dish I learned to make on my own as a kid. I’ve added many different ingredients for some unusual combinations over the years. My favorite is the Philly Cheesesteak Omelet. A close second favorite is the Italian Hoagie Omelet. Coming in third is the Meatball Parm Omelet. They’re all exactly what they sound like, too. The awesome sandwich fixings stuffed inside an omelet instead of bread. I know, some of that sounds really weird, but trust me, they’re amazing.

When I was younger, I had thoughts of opening a breakfast restaurant. I was going to serve breakfast all day long, especially eggs, more specifically, these unconventional omelets. At the time, I lived on the cape of New Jersey. I was going to call the restaurant “The Great Eggs Cape”. If you say that quick enough, it sounds like The Great Escape. Well, I thought it was a clever idea at the time. That restaurant idea never panned out, but my experiments live on. I live in Maine now, so that name wouldn’t work, but if I ever have the inclination to open a restaurant here, it would be called Comfort Café.

With Father’s Day quickly approaching, I’ve been considering something different for breakfast. I’ve been thinking about a frittata and incorporating the toast into it somehow. But, I recently saw an edition of Taste of Home that had a dish using crescent rolls. I’ve made party food using these crescent rolls and shaped them into a ring before and they were pretty good, so I decided to give breakfast a shot. It’s not exactly what I originally envisioned, but most of my recipes transform from the initial thought anyway.

My dad likes ham and cheese in his omelets, but never complained when I added peppers, onions, tomatoes and garlic. Well, he might tell you I use too much garlic, so I’ll try to behave when adding the garlic this time. Since this dish has the ingredients of a Denver Omelet, I chose to go with that in the name, even though it’s not in the shape of an omelet. I did a test run of this recipe when visiting our family best friends (my Godparents) in Massachusetts this past weekend. It was a hit. I hope you enjoy it as much as we did.

Denver Omelet Breakfast Ring

This dish has all the ingredients of a Denver omelet, but the eggs are scrambled and shaped into a ring over a base of Crescent rolls. Thick slices of ham layered over the dough hold in the egg filling. 

Course Breakfast
Cuisine American
Keyword Omelet
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Author Lisa

Ingredients

  • 11 Extra Large Eggs 1 reserved for egg wash
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 large green bell pepper diced
  • 1 medium onion diced
  • 1 tbsp minced garlic
  • 1 medium/large tomato diced
  • 1 pkg Crescent Rolls 8 count
  • 8 slices of deli ham
  • 2 cups cheddar cheese shredded
  • 1/2 tsp sesame seeds optional
  • 1/2 tsp dried minced onion optional
  • 1/2 tsp dried minced garlic optional
  • 1/4 tsp poppy seeds optional
  • 1/4 tsp sea salt optional
  • pinch oregano optional

Instructions

  1. Preheat oven to 375 degrees.

    Denver Omelet Breakfast Ring Veggies
  2. Dice pepper and onion. Sauté in a large skillet over medium/high heat until tender. Add the garlic during the last minute of sautéing. Reduce heat to medium/low heat. Add the butter and allow to melt before adding the eggs.

    Denver Omelet Breakfast Ring Veggies cooked
  3. Dice the tomato. (Add a little salt and oregano - optional)

    Denver Omelet Breakfast Ring Tomatoes
  4. In a large bowl, whisk the eggs until fully incorporated. Eggs are fully whisked when no signs of yolk or egg whites can be seen in the mixture. 

    Denver Omelet Breakfast Ring Eggs
  5. Add the whisked eggs into the skillet with the peppers and onions. Gently scramble the eggs mixing them with the peppers and onions. When the scrambled eggs are just about set (they'll still be a little wet, but not runny), add the diced tomatoes, stir until they are mixed in then remove the skillet from the heat.

    Denver Omelet Breakfast Ring Scrambled Eggs
  6. On a large baking sheet or pizza pan, lay out the crescent roll triangles in a circle with the pointy tip of the triangle pointing outwards. Overlap the wider edges and press the dough to seal the pieces together.

    Denver Omelet Breakfast Ring Crescent Rolls
  7. Lay the ham slices lengthwise over each triangle piece of dough. 

    Denver Omelet Breakfast Ring Ham
  8. Sprinkle 1 cup of the shredded cheddar cheese around the center hole.

    Denver Omelet Breakfast Ring Cheese
  9. Spoon the scrambled egg mixture over the shredded cheese. 

    Denver Omelet Breakfast Ring Egg Layer
  10. Sprinkle the remaining cheddar cheese over the scrambled egg mixture.

    Denver Omelet Breakfast Ring Cheese 2
  11. Fold the pointy tips of each crescent roll over the filling and tuck under the ring. The filling may show through some of the openings. 

    Denver Omelet Breakfast Ring fold over
  12. Beat the remaining egg and add a teaspoon of water for the egg wash. Using a pastry brush, brush each crescent roll with the egg wash and sprinkle with the optional salt, sesame seeds, poppy seeds, dried onion and dried garlic. 

    Denver Omelet Breakfast Ring Toppings

What do you make on Father’s Day? Let me know in the comments below and don’t forget to follow us on Twitter, Facebook, Instagram and Pinterest.

 

Nacho Casserole – The Best Football Food

There’s nothing like a big plate of nachos while watching your favorite football team. I know! It’s super early to be thinking about football. I mean the draft is just barely over, so there’s still a few months to go until preseason. But, my team was just awful last year. So, I’m so stinking excited about one of my team’s draft picks for this season, I just can’t wait for the season to start.

Speaking of nachos, do you know what I like the most about nachos? You can load on all of your favorite ingredients. Anything goes. Among other things, I usually use my homemade taco seasoning with ground beef for these nachos (you can find that recipe here) but, there are no rules. You can substitute seasoned beef for seasoned chicken or pork or use barbecue sauce instead. I shared one of my favorite sauces here if you want to check it out.

Do you know what I don’t like about nachos, though? Soggy tortilla chips. They’re the worst. I always make a ton of nachos so there are enough leftovers for lunch the next day, but those pesky soggy chips ruin it for me every time.

Another thing that is almost as bad as soggy chips is when you a get a piping hot plate of nachos and you grab a tortilla and all you get is a plain tortilla with nothing on it. Such a bummer. It’s virtually impossible to get all the toppings on every chip. Until now.

I got tired of soggy and bare tortilla chips. I knew there had to be a way around these tribulations. Since I love a good casserole, I thought “why not make a nacho casserole?”. Well, I made it for family, friends and co-workers and everyone loved it. It is now a regular dinner item and it is standard football fare as well.

It’s a dish that can be easily put together. Sometimes I like to use my fresh homemade salsa instead of sautéed or steamed peppers and onions with tomatoes. But, for the purpose of sharing the easiest nachos ever made, I’ll wait to share the salsa recipe another time. (FYI, it’s an easy salsa recipe too, it just makes this dish a little more time consuming.) The point of this recipe being a quick snack or meal when you don’t want to miss a minute of the game.

My favorite tortilla chips are the kind with the scoop in it. They’re served on the side, so you can just take a chip then dig into the casserole without needing a fork. The best part is, that with every bite, you get a little bit of everything on one tortilla chip. You can’t do that very often with regular nachos.

nacho casserole bite
nacho casserole bite

Nacho Casserole

A quick and easy meal or snack with many variation possibilities.

Course Appetizer, Casserole, Dinner, Lunch, Snack
Keyword Nachos
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10
Author Lisa

Ingredients

  • 1 lb ground beef
  • 1 packet taco seasoning*
  • 1/2 cup water
  • 2 16 oz cans refried beans
  • 2 cups shredded Mexican blend cheese
  • 1 large green bell pepper diced
  • 1 medium onion diced & divided
  • 2-3 large tomatoes diced
  • 1 bag your favorite tortilla chips

Instructions

  1. Preheat oven to 350 degrees
  2. Dice the green bell pepper, onion and tomatoes. Divide the onion - 1/4 cup to add to the ground beef and the remainder for the topping.

  3. In a large skillet over medium/high heat, brown ground beef and add about 1/4 cup of diced onion (if desired). Drain the fat.

    nacho casserole ingredients2
  4. Reduce the heat to medium/low. Add 1 packet of taco seasoning or 2 tbsp of homemade taco seasoning to the ground beef. Thoroughly mix the taco seasoning until the meat is well coated. Add 1/2 cup of water, mix thoroughly and allow to simmer until the sauce has thickened a bit. You can use more or less water depending on how saucy you like the seasoned beef. 

    nacho casserole ingredients
  5. Place the green bell pepper and onion in a microwave safe bowl. Cover with water and microwave (approximately 3 minutes - depending on your microwave) until the vegetables are tender. This step is optional as you can just add the raw vegetables as the topping, but I prefer them cooked a bit. 

    nacho casserole bean layer
  6. Spread the refried beans in the bottom of a large casserole dish.

    nacho casserole bean layer 2
  7. Sprinkle 1/3 of the cheese over the refried beans.

    nacho casserole 1st cheese layer
  8. Spread the seasoned ground beef mixture over the cheese.

    nacho casserole seasoned beef layer
  9. Sprinkle another 1/3 of the cheese over the seasoned ground beef.

    nacho casserole 2nd cheese layer
  10. Drain the liquid from the peppers and onions then spread over the 2nd layer of cheese along with the tomatoes.

    nacho casserole veggie layer
  11. Sprinkle the remaining cheese over the vegetables.

    nacho casserole 3rd cheese layer
  12. Bake, uncovered, for 15-20 minutes or until the cheese is melted and the sauce is bubbly.

    Baked nacho casserole

Recipe Notes

  • If you're feeling adventurous, make some homemade taco seasoning. You can find my recipe here.

nacho casserole serving suggestion 2
nacho casserole serving suggestion

I recently found a pulled pork nacho dish at a little restaurant not too far away from me. I’m looking forward to trying to duplicate that in my restaurant “Challenge“. Don’t forget some other classic toppings of sour cream, salsa, olives, jalapenos and guacamole for added flavor. What are your favorite toppings for nachos? Let me know in the comments below.

The Easiest Way To Peel An Egg

My first goal today is to explain my technique for making the perfect hardboiled egg. I’ve heard of and tried all kinds of tricks for easy to peel eggs; such as adding salt and/or vinegar to the boiling water, or in desperation, even oil…eww. But, in the end, the simplest way requires only a pot and water.

Use the method I describe below and you won’t have to fight with the removal of the shell and inadvertently peel off huge, unsightly chunks of the delicate white of the eggs.  And you definitely won’t get any of that greenish-gray ring around the yolk from being overcooked. These snafus of hardboiled eggs can really ruin the appearance of your tasty deviled eggs or egg salad.

Speaking of egg salad, my second goal of today is share my egg salad recipe with you. So, egg salad, hmmm? Does there really need to be another egg salad recipe? A quick glance at Pinterest and you’ll probably find 100 recipes to choose from. They’re all the “perfect” recipe or the “best” tasting or simply “amazing”…you get the idea. And, I’m sure they are all delicious. I’ve never had an egg salad that I didn’t like; well, except, maybe, that one time. You know, when you eat it to be polite, but the greenish tint makes you hope that they’re just over-cooked and pray that they haven’t been sitting around a little too long. Anyway, I used to be satisfied with just adding a little mayo to the chopped eggs, but over time, it progressed into something a little different and I hope you enjoy it as much as I do.

 

Egg Salad

An easy to make egg salad recipe with a foolproof method of peeling off those stubborn shells.
Course Appetizer, Breakfast, Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Inactive time 13 minutes
Total Time 15 minutes
Servings 6
Author Lisa

Ingredients

  • 6 extra large eggs
  • 1/4 cup mayonaisse
  • 1/4 cup sour cream
  • 2 tbsp Ranch dressing
  • 1 tbsp onion minced
  • 1 tbsp celery minced
  • 1/4 tsp salt optional
  • pinch pepper

Instructions

  1. The key to easy-to-peel hardboiled eggs with a perfectly yellow yolk is to not overboil the egg.
  2. Place six extra large eggs in an empty pot. Fill with enough water to cover the eggs by an inch or two. Cover the pot with a lid.

    Egg salad ingredients
  3. Over high heat, bring to a rapid boil.
  4. Remove from the heat and leave covered in the pot for 13 minutes...exactly.


  5. Drain the hot water from the eggs and fill the pot with cold water. Lightly tap each egg...just enough to slightly crack the shell. Leave the slightly-cracked eggs in the cold water for 5-10 minutes. 


    Cracked egg
  6. Firmly tap the tips of the egg (this helps separate the shell from the egg) then peel off the shell.

    Peeling the egg
  7. To make the dressing, mince the onion and celery then add it to the mayonaisse, sour cream, Ranch dressing, salt and pepper in a small bowl.  

  8. Dice the eggs then add to the dressing and mix thoroughly.





    Egg salad
  9. Serve on your favorite bread or in place of dressing on a salad.

    Egg salad suggestion

I like to serve it on a toasted bagel or croissant. If you like croissants, I’ll be sharing my recipe in the coming weeks and hope to work on my bagel recipe, too. Please like my page on Facebook, Twitter, Instagram and Pinterest so you don’t miss any recipes.

 

Hamburger Pie Casserole

I know casseroles aren’t a favorite for everyone, but I love them. They are easy to make, limit unnecessary dishes, they can be made ahead of time and are usually large enough to have leftovers for lunch another day. I have a friend who won’t eat any casseroles. He doesn’t like various foods touching each other. So, I guess I won’t invite him over for dinner tonight because this casserole has ground beef, tomato soup, veggies, mashed potatoes and cheese all mingled together in one dish.

This particular casserole is a version of a favorite dish of an ex-boyfriend. I got the recipe from his mother many years ago. He would probably eat this every night if it was offered to him. The relationship didn’t last, but the recipe lives on with some minor adjustments.

One thing you’ll learn about me is there aren’t many things that I won’t put cheese on. I. Love. Cheese. If I could figure out a way to incorporate cheese with my raisin bran in the morning, I would. This is one of those dishes that doesn’t really “need” cheese, but cheese and mashed potatoes go well together, so it seems obvious to include it.

If you like this dish, for a variation, try substituting the ground beef with shredded chicken. Swap the tomato soup with cream of mushroom and exchange the cheddar for Swiss.  It’s just as easy to make and your family won’t be disappointed.

Hamburger Pie Casserole

This casserole is easy to make, but if you're pressed for time, you can use instant mashed potatoes and save some prep time. 

Course Casserole, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 approximately
Author Lisa

Ingredients

  • 1 lb ground beef
  • 1 green bell pepper diced
  • 1 small onion diced
  • 3 cups corn
  • 2 or 3 cloves garlic minced
  • 6 medium potatoes diced
  • 2 10 3/4 oz cans tomato soup
  • 1/2 cup butter
  • 1/2 cup milk
  • 5 oz cheddar cheese shredded or sliced
  • 2 tsp salt divided
  • 1 tsp pepper divided

Instructions

  1. Peel, dice and rinse the potatoes. In a medium pot, cover with cold water and add 1 tsp salt. Cover with a lid and, over medium-high heat, bring to a boil. Reduce heat to medium and continue boiling for 15-20 minutes or until tender.

    Hamburger Pie Casserole Ingredients
  2. Preheat oven to 350 degrees. 

  3. In a large skillet, brown the ground beef over medium-high heat. Drain the fat. Add the diced bell pepper, diced onion, garlic, remaining salt and 1/2 tsp of pepper. Simmer, stirring occasionally until onion and bell pepper are tender. Approximately 10 minutes.

  4. Add the corn and tomato soup. Continue simmering and stirring until thoroughly heated.

    Hamburger Pie Casserole filling
  5. Thoroughly drain the liquid from the potatoes. Add the remaining salt and pepper. Add a cold stick of butter to the potatoes and replace the lid on the pot to allow the butter to melt. After the butter has melted, gradually add a little milk at a time. Depending on the density of the potatoes and the desired texture of the potatoes, you may not need the full 1/2 cup of milk or you may need a little more. Mash until no lumps are visible or use a hand mixer to whip the potatoes until they are light and fluffy.
  6. Spoon the ground beef mixture into a casserole dish. Drop spoonfuls of mashed potatoes around the casserole and carefully spread the potatoes without pushing them down into the ground beef mixture. Once you have spread all the mashed potatoes, top the casserole with cheese and bake for approximately 10 minutes or until cheese is bubbly.

    Hamburger Pie casserole assembly
  7. If you're making this casserole ahead of time, don't top with cheese until the casserole is almost done baking. You'll want to bake the casserole, covered with aluminum foil, for approximately 45 minutes. You can remove the foil and add the cheese during the last 10 minutes of baking. 

What is your opinion on casseroles? Is a meal untouchable if the foods are touching? Let me know in the comments below.