Homemade meatballs in a rich and creamy gravy served with warm German potato bacon salad. This is a great meal for the holiday season because it can be prepared early and left in the oven or reheated when get back from festive activities. My dad loved this meal more than anything even Christmas ham or turkey. My mom, Jean Larson learned it from his mother Elizabeth Larson and we used to have it on Christmas Eve every year.
Swedish Meatballs
2 1/2 pounds ground beef
1 C fine chopped onions
1 C fine chopped celery and leaves
1 C fine chopped green pepper
1 C flour
2 eggs
1 t Salt
1/2 t Pepper
Directions
Prepare 1C flour with salt and pepper on a large plate. Sauté and cool veggie trilogy (onion, celery, green pepper). Add 2 eggs to ground beef and cooled veggie trilogy. Form into less than 2” balls and dredge through flour. Brown meatballs in a pan with hot cooking oil. Once browned remove to a casserole dish. Between each set of meatballs that are browned scrape up extra brown bits in the pan, they should be removed to use for gravy with the leftover flour from dredging the meatballs.
Once all the meatballs are removed from the pan add leftover flour and brown bits. Stir in leftover oil or add tablespoon oil to brown flour a bit. Then add 2 cups of cold water to make a gravy. Pour gravy over the meatballs and place in the oven to keep warm
Warm German Potato Salad
2 large onions
2 large peppers
5-6 celery stalks
1 pound bacon
12-15 potatoes - we use red, yellow, and russet all together
1/2 jar of Italian dressing
6 eggs (boiled)
Salt
Pepper
Directions Chop and sauté the onion, celery, green peppers. Add 1/2 t pepper and 1 t salt. Chop bacon into 1-inch pieces sauté till crisp and add to veggies. Peel potatoes, cut into 2-inch pieces, and boil until cooked soft but not totally falling apart like mashed potatoes. It's ok if some of the potatoes still fall apart, it adds a nice texture you just don’t want them all to be mush (in the photo below you'll see we boiled the eggs in the same pot of water as the potatoes). Drain and add to veggies and bacon. Toss in 1 cup Italian salad dressing. Place in oven at 325 for 45 mins, lower temp to stay warm if in longer. Add more dressing to taste once out of the oven. Serve with sliced or 1/4 sliced eggs sprinkled with paprika (for a festive color) on top.
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