This Christmas was one of building new traditions for Nathan and I. Not only was it our first Christmas together, it was also a Christmas in Germany. As we decide what to keep from our own families and what to try new for ourselves, we are having fun experimenting with different traditions. This Christmas Eve we decided on Swedish meatballs (from Nathan’s family) and German spaetzle. It was the first time I had ever made Swedish meatballs and I think that is one tradition we’ll be keeping over the years….
Swedish Meatballs
1 pound ground beef
1 pound ground pork
6 slices stale bread
2 eggs
1 large onion, chopped
2/3 cup of milk
2 teaspoons salt
1 teaspoon cardamom
1 teaspoon nutmeg
1 teaspoon pepper
Mix all ingredients well. Form into 1-2 tablespoon sized meatballs. Add 2 tablespoons of butter to a large skillet. Carefully brown each side of the meatball and move to a large pot. When all meatballs are browned, add 6 tablespoons butter and 1/3 cup of flour to the skillet. Whisk flour into the hot butter to make a rue. Slowly add 1 quart beef stock and bring to a boil. Whisk in 3/4 cup sour cream and add salt to taste. Pour sauce over the meatballs and allow to cook for 10 minutes over medium heat. Spoon meatballs over noodles or spaetzle and serve with lingonberry preserves. Enjoy!
culinaryramblings 