may williams’ swedish meatballs
These Swedish meatballs are a family favorite recipe that are flavorful and easy to make, making them perfect for a warming, winter dinner (and they’ll definitely rival anything you can get at Ikea).
It’s beginning to feel a lot like winter.
The grey, blustery weather we’ve had in Charlotte lately has made me want to do two things. Curl up in front of the fireplace and hibernate until March. Eat a ton of comfort food.
Well, I’m pretty close to achieving my hibernation status. We set our Christmas tree up last week and my favorite thing to do is switch the fireplace on (gas fireplace for the win!), pour a glass of wine, and sit on the couch and bask in the glow of the twinkle lights. I’ve been intermixing my cozy nightly ritual with some of my favorite recipes that are sure to warm us right up.
At the top of the list for a particularly cold, rainy Saturday was one of my favorite family recipes, Swedish meatballs. These Swedish meatballs have been a staple in our family for generations; my grandmother got the recipe from a neighbor, May Williams, and the original (scribbled on a sheet of yellow, lined legal pad in pencil in Baba’s familiar handwriting) is framed and hanging in my mom’s kitchen. It’s a dish that Baba would make as a special occasion dish for my mom and aunt when they were kids, and it’s something my sister and I always looked forward to in the weekly family dinner rotation growing up. It’s not hard to make, and its sentimental smells and flavors make it one of my favorites. It’s a familiar, special dish perfect for a winter weeknight meal or slow Saturday or Sunday.
may williams' swedish meatballs
Ingredients
- 2 lbs. ground chuck
- 1/2 lb. lean ground pork
- 1 large onion, chopped fine, and sautéed in butter
- 2 beaten eggs salt, pepper to taste
- 2 tbs. parsley
- 1.5 cups bread crumbs
- 1/4 cup vegetable oil
- 1 can Campbell's Cream of Mushroom Soup
- 1 can Campbell's Beef Broth
- 1 package wide egg noodles
Instructions
Also, it seems like I’m not the only one in the house that loves Swedish meatballs. (I couldn’t resist sharing this Pheebs photobomb).
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What a sentimental recipe post! Indeed, growing up your mom and I loved when Baba made May Williams meatballs. I’ve been remiss in making them part of my kitchen repertoire. No longer !
However, the mystery still lingers: Why are they called Swedish meatballs? I don’t think May Williams was Swedish. Hmmmmm. Perhaps it was a 1960s cross-cultural fad.
Of course, in keeping with familial fare, you must now blog about Dallas Casserole, another Baba staple (And with another mysterious name since its elbow macaroni, tomato meat sauce and cheese have nothing in particular to do with Dallas, and Baba got the recipe from The NY Times.)
Love the photo of your kitty checking out your MWM plate.
These look incredibly tasty and I’m sure would work wonders on a chilly day.