Val’s Swedish Meatballs Redux. Subtly spiced minced beef and pork smothered in a rich brown gravy elevated with sour cream. Delightful!
As kids growing up one of our favorite meals to chow down on was Val’s Swedish Meatballs. You had to grab quick to get your share and be quick with the grabbing to avoid fork marks in your forearm. Val always served these beauties up with heaps of egg noodles or white rice. Forget about leftovers because there were never any to be had including the gravy from the bottom of the bowl.
I’ve eliminated the use of mom’s go to gravy base of canned soup. Soup has been replaced with a rich brown gravy free from preservatives and MSG. Mom would get her gravy base nice and hot before dropping in the uncooked meatballs. There they would sit undisturbed about 10 minutes. Then she would gently stir from the bottom to move the meatballs around. When they floated around in the gravy they were pretty much cooked through. For an added layer of flavor and texture I’ve browned the meatballs prior to adding them to the gravy. Mom’s primary spice was allspice with a pinch or two of nutmeg for good measure. I’ve opted for a more traditional spice mix allowing each to stand out as well as contribute to the sum of their parts.
What to make for dinner after a wonderful weekend spent with my brother? I found it fitting our conversation turned to food from our childhood especially since today is the 28th anniversary of dear Val’s passing. When Ray mentioned his fondness for mom’s Swedish meatballs I knew I had to make them today.