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This recipe always reminds me of my grandmother. She made the best Swedish Meatballs and the sauce was incredible. Here is my own variation that I make today. I like to serve mine over wide egg noodles. Now you don’t have to travel to Ikea for some of these meatballs!

1 pound ground beef
1/4 pound ground pork
3/4 cup instant potato flakes
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/2 teaspoon grated allspice
1 egg
1 tablespoon grated onion
1/2 cup light cream
1/2 cup water
3 tablespoons butter
2 tablespoons vegetable oil

Mix the ground beef and pork together. Next, mix in the rest of the ingredients except for the butter and oil. Add one tablespoon of butter. Work until mixture is smooth.

Form the mixture into balls no larger than a walnut. Heat the remaining butter and oil in a skillet. Fry a few meatballs at a time and shake the pan so that the meatballs brown on all sides. Continue to fry about 3-5 minutes for each batch. Remove from the skillet and place on a paper towel lined plate. Reserve the pan drippings.

Sauce:

2 tablespoons flour
2 cups beef stock
1/2 cup light cream
pan drippings

Combine all ingredients in a saucepan over medium heat and allow to thicken.

3 tablespoons peanut oil
2 tablespoons cooking wine
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/2 Tablespoons soy sauce
4 green onions, sliced
2 tablespoons ginger, diced
1/2 lb. lean beef steak, cut into thin strips
3 medium zucchini, cut into 1/2 inch-strips

Fry onions and ginger quickly in peanut oil. Add beef and zucchini and cook 3-4 minutes. In separate bowl mix wine, salt, sugar, soy. Add sauce to beef and cook several minutes. Serve with hot rice.

Don’t let the name scare you, this is a Swedish dish handed down from my grandmother. Enjoy!

6 large potatoes
3/4 cup cream
1/4 lb. butter
2 teaspoons salt
1/4 teaspoon pepper
10 ounce package of frozen spinach
2 tablespoons chipped chives
1 teaspoons fresh dill

Boil potatoes until cooked through.  Put potatoes through a potato ricer or use an electric mixer.  Add cream, butter, salt and pepper.  Beat until light and fluffy.  Cook spinach.  Drain spinach and add to the potatoes along with chives and dill.  Mix together and place in a covered casserole dish.  Bake at 400 degrees F for 20-25 minutes.

Serves 5

My brother made these over the weekend and they were amazing.  The little addition of the honey at the end is a nice flavor twist.

Take 6 potatoes with skin on and cut into small cubes.
In a pan, use the drippings from 6 pieces of bacon along with a 1/4 stick of butter over a medium-high heat.
Cook the potatoes until they start to look crispy.
Season with salt, pepper and parsley.
Once the potatoes look pretty much done pour a little honey over the top and mix together well.
Serve

Makes 4-6 servings

2 cups thin green beans, lightly steamed
1 small red onion, chopped fine
8 cherry tomatoes, halved

Dressing:
2 teaspoons Dijon mustard
1 large garlic clove, crushed
6 tablespoons olive oil
2 tablespoons red wine vinegar
salt & pepper, to taste

Mix together the salad ingredients in a bowl.  Next, mix together the dressing ingredients and pour over the salad.  Toss and serve.