Author's Note

From the novel, The Spy and the Homemaker, Axel Viggo Granholm, a distinguished veteran, earned both the Silver and Bronze Stars for his heroic contributions during World War II. Serving as both an intelligence officer and a pilot, Axel's courage and dedication left an indelible mark. However, beyond his military accomplishments, Axel took immense pride in his roles as a devoted husband to Virginia and a loving father to three boys.

Born in Argentina, Axel spent his formative years in Sweden before becoming a proud American citizen. The roots of his culinary traditions trace back to the 1930s when his Aunt Gerde, his father's sister, warmly welcomed him and his friends to her home in Sweden. It was there that they experienced the comforting embrace of home-cooked meals, creating cherished memories.

In a beautiful continuation of family traditions, Axel's grandnephew now honors those memories by preparing Aunt Gerde's special recipe several times a year. This delightful tradition has found a place in Axel's own family, as he lovingly shares this cherished recipe with his wife and three daughters. Each time the aroma of the dish fills the air, it serves as a tribute to the rich tapestry of family history, connecting past and present through the joy of shared meals and enduring traditions.

Tante Gerde’s köttbullar

Swedish meatballs, known as "köttbullar" in Sweden, have a rich history that intertwines with both cultural and culinary traditions of Sweden. However, their story during the World Wars is particularly interesting, reflecting the broader context of Swedish society and economy during these tumultuous times.

Sweden remained neutral during World War I, but the war significantly impacted its economy and food supply. There were shortages of many food items, leading to rationing. During this period, Swedish households had to be more creative with their food resources. This likely led to variations in the meatball recipe, possibly including the use of less meat and more fillers like breadcrumbs or potatoes. After WWII, Swedish meatballs began to gain international recognition. This was partly due to increased travel and cultural exchange during the post-war period.

Originally, Swedish meatballs were made with a mixture of ground beef and pork, along with onions, breadcrumbs soaked in milk or cream, eggs, salt, and pepper. Sometimes, allspice or nutmeg was added for flavor. Due to economic constraints and food shortages during WWI and WWI , the meat content in the meatballs was often reduced. People began to use more fillers like breadcrumbs, rusk flour, and potatoes to extend the meat.

Over time, the ingredients in Swedish meatballs have shifted in response to economic conditions, availability of resources, and evolving culinary trends. From a simple meat and spice mixture to the incorporation of various fillers and substitutions during tough times, and back to richer, meat-heavy versions in more prosperous times, the evolution of Swedish meatballs mirrors Sweden's own historical and economic journey.

Ingredients
  • Meatballs
  • 1/2 cup finely chopped onion
  • 1/2 cup diced mushrooms
  • 2 tablespoon butter
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup breadcrumbs
  • 1/2 cup milk or half and half
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cooking oil
  • Sauce
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 cups beef or vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
Instructions
  1. Meatballs
  2. Sweat onlions and mushrooms in skillet with butter and set aside to cool.
  3. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, cooked chopped onion, minced garlic, egg, salt, pepper, allspice, and nutmeg. Mix until well combined.
  4. Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet..
  5. Brown meatballs in iron cast pan using cooking oil, making sure they are cooked through to 165 degrees..
  6. Sauce
  7. In a skillet used to cook meatballs, melt butter over medium heat. Stir in flour to create a roux. Cook for about a minute stirring constantly. Deglaze the pan using some of the stack, and gradually whisk in the rest of the beef or vegetable broth. Once fully incorporated, add heavy cream while stirring until smooth. Cook the sauce until it thickens to the desired point. The sauce should generously coat the back of a spoon.
  8. Season the sauce with salt and pepper to taste. Adjust the seasoning according to your preference.
  9. Add the cooked meatballs to the sauce, coating them evenly. Simmer for a few minutes until the meatballs are heated through and fully coated in the sauce.
  10. Serve
  11. Serve the Swedish meatballs over egg noodles, mashed potatoes, and add lingonberry sauce for a classic accompaniment. *Ikea has lingonberry sauce or make Aunt Gerde’s Lingonberry recipe is below.

Prep time: 45 minutes

Cook time: 30 minutes

Total time: 1 hour, 15 minutes

Serves: 8 Servings

Category: Dinner

Cuisine: Swedish

Updated: 4 months ago

Tante Gerde’s köttbullarSocial Media Image
#SwedishMeatballs #köttbullar #Gerde #Axel