Ginny’s swedish meatballs – a case of serendipity

“I like to refer to my small social circle as ’boutique.’ And much like the hotels of the same ilk, my friends are all unique, high quality, and serve me good food. But more than that, they teach me things about the world and about myself that I couldn’t learn anywhere else.”
Dan Levy

Hi there,

I got out my old handwritten book of recipes last week to see what I might want to share. Serendipitously my friend Ginny’s recipe for Swedish Meatballs fluttered to the ground. I have held onto this recipe for so long that the paper is yellow around the edges. It is a treasured recipe because it is absolutely delicious but also it is in her handwriting, which I haven’t seen for a very long time.

The recipe brought back memories of Ginny who was my very, very fun friend. We met when our children started kindergarten together. She had a huge welcoming smile and a twinkle in her eyes that led you to believe that something fun would soon be afoot.

One of my favorite memories of Ginny was a Halloween night when both of our children were about 7 years old. I started out for Ginny’s house figuring I could pick up her son, Billy, and take Steve and Billy trick or treating.

Ginny greeted me at the door with that sparkle in her eyes and a glass of wine. She pulled me into the house and informed me that her daughter would be taking the children out. I, on the other hand, would be enjoying a glass of wine with her. That Halloween would become, for me, the most memorable one of my life. There was no need for tricks because I was treated to some wine and lots of laughter.

Ginny’s Swedish Meatballs

Ingredients:

  • 1 lb. ground lean beef
  • 1/2 lb ground pork
  • 1/2 lb ground veal
  • 1 cup of bread crumbs
  • 1 cup of milk
  • 1 onion minced
  • butter
  • 2 eggs beaten
  • dash of nutmeg and pepper
  • 1 tsp. salt
  • 3 tablespoons flour
  • 2 cups meat stock
  • pinch of grated lemon rind
  • 1 cup of sour cream
  • chopped dill

Directions:

  1. Blend meats, crumbs and milk
  2. Saute onion in 1 tablespoon of butter and add to meat with eggs and seasonings
  3. Mix with your hands to get even texture
  4. Roll into small balls
  5. Brown in 2 tablespoons of butter
  6. Remove meatballs
  7. Add to pan juices the flour and stock to make a gravy
  8. Stir until home and lemon rind
  9. Return the meatballs to the gravy and simmer over very low heat for 1 hour.
  10. Remove meatballs to serving dish
  11. To the gravy add sour cream and stir until combined.
  12. Pour gravy over the meatballs and serve with dill and buttered noodles

I hope you make Ginny’s meatballs and that their flavor make you smile.

Talk soon, ❤️💕 Bernadette

18 comments

  1. This is one of those great, “old school” dishes that never goes out of style! They sound delicious, and I love the idea of dill with the sauce. Yum!

  2. Damn, those sound so good, I can almost taste them. Gettin’ old ain’t for sissies! I would love to try these, but of course almost all of the igredients are on my cardio no! no! list. Thanks for posting with the story of Ginny. We all need a friend like her in our lives. You were indeed lucky to have her in yours.

  3. I had one like Ginny and her name was Lemoyne. We were close, but sometimes life put us miles apart and it seemed like a decade, but when we got together it was like yesterday. I miss her too!

  4. I printed this one off, Bernadette. I’ve never made Swedish Meatballs and think I ate them once, maybe (?). So I’m eager to try them. It will be an adventure, and if you kept Ginnie’s recipe for that long, they must be good!

  5. I am sure you will enjoy them Diana. They are delicious over buttered noodles as a main course or made smaller, they make an excellent cocktail treat. Let me know how you enjoyed them.

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