Swedish Meatballs: A Holiday Tradition

A Taste of Home

There’s something about Swedish meatballs at Christmastime that goes far beyond the plate. They arrive with the scent of warm Scandinavian spices like nutmeg and allspice, simmering in a creamy sauce. This dish carries a quiet kind of magic—the kind that brings back fond memories the moment the first bite is taken.

In many homes, Christmas wasn’t complete without a pan of meatballs gently warming on the stove. They were rolled by hand, often side by side with family, laughter echoing through the kitchen while snow tapped at the windows. Someone always snuck one straight from the pan, burning their fingers just a little, because waiting felt impossible. The gravy was rich and comforting, poured generously, meant to be shared and never measured too carefully.

Swedish meatballs weren’t flashy—they were familiar. They showed up year after year, grounding the holiday table with tradition. Between the glow of candlelight and the hum of old Christmas songs, those meatballs became a symbol of togetherness. They reminded us that the best parts of Christmas weren’t the gifts, but the moments spent gathered close, telling the same stories, remembering the same faces, and honoring those who taught us how to cook with love.

Today, when we serve Swedish meatballs at Christmas, we’re serving memory as much as food. Each bite connects past to present—grandparents who stood at the stove, parents who kept the tradition alive, and children who will one day remember this flavor as their Christmas.

So this season, as the days grow shorter and the nights colder, let Swedish meatballs bring a little warmth to your table. Slow down. Savor them. Let the familiar taste remind you that Christmas is, and always has been, about coming home.

Click on the image below to watch the segment:

Easy Swedish Meatballs with Cream of Mushroom Soup

Servings: 6

Ingredients

For the meatballs:

• 1/2 cup bread crumbs

• 1 small onion (finely chopped)

• 2 Tbsp olive oil

• 1 Tbsp fresh parsley (finely chopped)

• 1 lb lean ground beef

• 1/2 lb lean ground pork

• 1/4 cup milk or heavy cream

• 1 egg

• 1/4 tsp ground nutmeg

• 1/8 tsp ground allspice

• 1/2 tsp garlic powder (or granulated garlic)

• 1 tsp kosher salt

• 1/4 tsp ground black pepper

  
  

For frying meatballs:

• 1 Tbsp olive oil

• 2 Tbsp butter

  
  

For the sauce:

• 1 can beef broth

• 1 can cream of mushroom soup (you can add 1 1/2 cups if you want more sauce)

• 1/4 cup sour cream

• 1 Tbsp Worcestershire sauce

• 1-2 teaspoons Dijon mustard

  
  

For garnish:

• 1 Tbsp fresh parsley (finely chopped)

  
  

Steps

1. In a large non-stick skillet, heat two tablespoons of olive oil. Add the chopped onions and cook until soft, about 3 minutes. Season with a pinch of salt and pepper, then transfer to a large bowl with the breadcrumbs.

2. Add the ground meat, milk, egg, parsley, salt, and spices to the breadcrumb and onion mixture. Mix well to combine.

3. From the meat mixture, make approximately 24 meatballs of even size. Set aside on a plate.

4. Heat oil and butter in a skillet over medium-high heat. Brown the meatballs on all sides. If your skillet is not big enough, you may want to do it in two batches for easier turning. Set aside on a plate.

5. Pour the broth into the skillet and bring to a boil, stirring to scrape up the browned bits from the bottom.

6. Stir in the cream of mushroom soup and sour cream.

7. Return the meatballs to the pan. Reduce heat to low, cover, and cook for 5 minutes or until the meatballs are cooked through.

8. Serve the meatballs hot with noodles, with the sauce poured over, and a sprinkle of fresh parsley on top. If you don't want to serve immediately, keep the meatballs warm, tightly covered.

   
   

Watch the Crown Roast Segment on MN Live Here!! 👇

Stuffed Crown Roast: A Festive Delight

On Dec. 10th, I was invited to Elizabeth’s house to make a crown roast the day after our biggest snowstorm of the season. The magic of Christmas was all around us. The snow piled everywhere along the streets, and somehow managed to arrive on time even though I got stuck turning around after taking a wrong turn down a side alley. The shovels and snow blowers were sure working overtime that morning!

👉 Watch the Stuffed Crown Roast Segment Here

Ingredients

• 3 tablespoons butter

• ¾ cup chopped onion

• ½ cup peeled, cored, and chopped tart apple

• ¼ cup chopped celery

• 1 pound ground pork

• ½ pound ground seasoned pork sausage

• ½ cup fresh bread crumbs

• ½ cup chopped parsley

• 1 ½ teaspoons salt

• 1 ½ teaspoons ground black pepper

• ½ teaspoon dried sage

• 9 pounds crown pork roast

  
  

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Place a rack in a shallow roasting pan.

2. Melt butter in a large skillet over medium heat until foam subsides. Sauté onion in hot butter for about 5 minutes. Stir in apple and celery; sauté without browning for about 5 minutes more. Transfer the onion mixture to a large mixing bowl.

3. Add ground pork, sausage meat, bread crumbs, parsley, salt, pepper, and sage to the onion mixture in the bowl; mix gently but thoroughly. (To taste for seasoning, fry a small ball of stuffing in the skillet until pork is cooked through.)

4. Fill the center of the crown with stuffing, mounding it slightly. Cover stuffing with a round of aluminum foil; wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Place the crown on the rack in the prepared pan.

5. Roast pork in the center of the preheated oven for about 3 hours, removing foil from stuffing about 30 minutes before pork is done to allow the top to brown. An instant-read thermometer inserted into the center of the meat near the bone should read at least 145 degrees F.

6. Carefully transfer pork to a large, heated, circular platter. Remove foil from the ends of the chops and replace with paper frills. Let pork rest for about 10 minutes before carving and serving.

   
   

How to Carve Crown Roast

Insert a large fork in the side of the crown to steady it, then use a large, sharp knife to cut down through each rib to detach the chops. Serve two chops per person accompanied by a generous serving of stuffing.

Scandinavian Seafood Boil: A Festive Gathering

Last week, I held a cooking class at 45th Parallel Distillery in New Richmond, WI, where we did a Scandinavian Seafood Boil on St. Lucia Day (Dec. 13th) and held an awesome Aquavit tasting! Here are a few pictures from the event for fun!