Grandma's Swedish Meatballs

Grandma's Swedish Meatballs

It's late fall and thoughts of holiday preparations have crept in. At these times I remember the wonderful Christmas eve feast that my grandma Marion would help prepare. She loved to make her meatballs and she taught us how to make them. I remember when there was a new baby in the family and so I decided that I needed to make a few tiny meatballs for the baby to enjoy! 

Along with these meatballs we always had potato salad with radish roses that my grandma would make. We'd also have sweet and sour Swedish beans, rolls, lefse with butter, cinnamon sugar and lingonberry jam & fruit soup and cookies for dessert. Yum! 

I wanted to share this you this amazing recipe passed down to me from my Swedish grandma. It is a real treasure as the meatballs are so very tender and wonderful. It is some work to make them but that makes them very special. 

I hope that you enjoy making them with your family soon. 

Grandma's Swedish Meatballs: 

Serves 4-6

2 pounds ground grass fed beef

1 cup evaporated milk

1 cup gluten free breadcrumbs (I like to buy a loaf of gluten free bread and make my own bread crumbs by just breaking off small bits of bread to equal a cup) 

2 eggs

1 onion, grated (I grate the onion on a box grater) 

1 1/2 teaspoons salt

1/4 teaspoon pepper

 

1 quart or 4 cups organic beef broth (for simmering) 

1. Combine all of the ingredients except for the beef broth.

2. Shape into small meatballs. Place the meatballs onto rimmed baking sheets and broil in the oven. Be careful to turn the meatballs to the other side after the first broiling so that they cook well & brown on each side. Watch the broiler carefully and set the timer for 3-5 minutes each side. Depending on the oven you have and how hot it gets it may take longer. 

3. Place browned meatballs into a slow cooker or Dutch oven and pour beef broth over the meatballs to cover. Let them simmer on low heat for 3 hours. 

Serve meatballs on top of mashed potatoes. Enjoy! 

 

Red Wine Marinated Burgers

red wine marinated burgers

Ah! These are the fancy burgers that I remember my mom making for a very large family party at our house when I was a kid. We used to serve these with French  bread as the bun and with optional onions which is also delicious. However, these can be so yummy served "bun-less" on their own alongside some oven fries and some vegetable or pasta salad. YUM!! 

Take your family barbecue to the next level with these tasty burgers! You will not regret it!! 

Marinated Red Wine Burgers: 

Adapted from: The Sunset Book of Entertaining

Note: This recipe makes 12 burgers. You may reduce it to make fewer burgers if you wish. 

4 pounds grass fed beef (80% lean and 20% fat) 

1/2 cup (heaping) of chopped green onions

1.5 tablespoons sea salt

1/4 teaspoon  freshly ground black pepper

1/2 a bottle of red wine of your choice

Optional: Crumbled blue cheese for the top

1. Mix the beef, onions, salt and pepper together in a bowl. Don't over mix. 

2. Form 12 patties and put a "dimple" with your thumb in the center of each one. 

3. Place the patties in a large rectangular glass dish. 

4. Pour the wine over the burgers. 

5. Cover the dish with foil and place the dish in the fridge. Marinate the burgers 2-4 hours. 4 hours is best. 

6. Heat your grill to medium heat. Grill the burgers, flipping only once. Make sure the internal temperature reaches 145F. Then, take the burgers off the grill and top with optional blue cheese. YUM!! 

 

Enjoy!! 

 

Strawberry Rhubarb Crisp

Gluten Free & Dairy Free Strawberry Rhubarb Crisp

Right now the rhubarb in my garden is growing so fast and is almost as tall as me! I've never seen a rhubarb season like this one! Wow!! It's impressive. So, what to do with all of that rhubarb-well I think that dessert is where rhubarb really shines. I just love tart fruits in desserts and rhubarb and strawberry pair together so well to compliment each other in this crisp. 

My strawberries are also growing, but they are just little green "babies" right now so I needed to make this with store-bought berries. It still has so much delicious flavor! Wow! I also love how the richness of the molasses comes out in place of the traditional brown sugar in this dessert. 

I hope that you will share this one with friends and family- maybe at your first barbecue of the season because the weather is starting to get warm and sunny. Yay! Enjoy! 

Strawberry Rhubarb Crisp: 

Filling: 

3 1/2 cups rhubarb, sliced into 1/4 inch pieces

3 1/2 cups fresh strawberries, sliced

3/4 cup raw honey

1/4 cup molasses

1/4 cup cornstarch

1/4 teaspoon salt

Crumble Topping: 

1/2 cup gluten free flour mix

1/2 cup gluten free oats

1/4 cup coconut sugar

1 teaspoon cinnamon

3 tablespoons coconut oil

1. Grease a 9 inch pie pan with coconut oil. 

2. Heat the oven to 375F. 

3. Mix together all of the ingredients for the filling in a medium bowl. Let the mixture sit for about 30 minutes so that the flavors can combine. 

4. Mix together the crumble topping ingredients. Mix well with your fingers so that the coconut oil is well distributed in the topping. 

5. Put the filling into the greased pie pan. Then, top with the crumble topping. Bake for 35-45 minutes or so or until the mixture is bubbling and the top is nicely browned. Enjoy! 

 

Spinach and Fresh Oregano & Feta Quiche

Spinach and Fresh Oregano & Feta Quiche

I have the most lovely neighbor down the street! She is so generous and often brings me extra food, ingredients, tea and other goodies. I am so lucky! One thing she brought me was some extra feta cheese.  I just love this kind of cheese, it has such a delicious flavor, especially along with spinach and oregano- a kind of Greek quiche. 

I had a fun time adapting a quiche recipe that I had to create a lovely one that is perfect for spring! It is so amazing to have for breakfast, brunch or even dinner! 

I was very inspired by the amazingly beautiful oregano plants that have been growing for some time out in my garden. I am amazed that it keeps on growing and producing lots of delicious oregano for lots of my dishes. 

I hope that you enjoy this quiche with your friends and family very soon. 

Spinach and Fresh Oregano and Feta Quiche: 

Serves 6

1 gluten free pastry shell- pastry recipe below

1/2 cup butter

3 garlic cloves, chopped finely

1 small onion or half of a large onion, chopped finely

6 ounces chopped fresh spinach

1 tablespoon or more fresh oregano, chopped

8 ounces feta cheese 

salt and pepper

2 whole eggs

2 egg whites

1/2 cup whole milk

1/2 cup heavy cream

1. Make the gluten free pastry shell (recipe below), place in freezer and set aside while you are making the filling. 

2. Preheat the oven to 375F (190 C) 

3. In a large Dutch oven, melt butter over medium heat. Saute the onion and garlic in the butter until translucent. Add in the spinach and saute until until reduced down- about 4-5 minutes. Drain the spinach mixture in a colander and squeeze out some of the extra liquid. Set aside to cool. 

4. When the spinach mixture is cooled, place it into a medium bowl and mix in the feta cheese, fresh oregano and season with salt and pepper. Make sure to taste the mixture to make sure it is seasoned enough. Place the spinach cheese mixture in the bottom of the pastry lined pie pan. 

5. In another medium bowl, whisk together the eggs, milk and heavy cream. Pour into the pie pan. Stir to combine the spinach/cheese mixture and the egg/milk mixture. 

6. Bake in the preheated oven for 30-45 minutes or until set in the center. Let the quiche stand for 10 minutes until slicing and serving. 

GF Pastry Dough: 

1 1/4 cups brown rice flour blend (see recipe below) or use a gluten free flour blend 

1 tablespoon organic sugar

1/2 teaspoon xanthan gum

1/2 teaspoon salt

6 tablespoons coconut oil (heaping tablespoons) 

1 large egg

2 teaspoons lemon juice

Ice water

1. Mix together the brown rice flour blend (or use a packaged gluten free flour mix), 1 tablespoon sugar, 1/2 teaspoon xanthan gum and salt in the bowl of a large food processor. Add in the 6 tablespoons coconut oil and process until the mixture is a coarse meal. 

2. In a separate bowl with a small wire whisk or fork, whisk together the egg and lemon juice. 

3. Slowly pour the egg-lemon juice mixture into the food processor and pulse. Add small amounts of ice water 1 tablespoon at a time, until dough is moist and clumps together. 

4. Gather the dough into a ball and flatten out into a disk. Wrap the disk in plastic wrap and refrigerate 1 hour. Then, roll out between plastic wrap or parchment paper. Press the rolled out pastry into the pie shell and flute the edges.  Put the pie shell into the freezer for about 20-30 minutes before baking. 

Brown Rice Flour Blend: 

6 cups brown rice flour

2 cups potato starch

1 cup tapioca flour

Mix together in a bowl with a wire whisk. You will have extra for another baking project later.