Today is the first time I will be making Swedish meatballs for Christmas Eve. I’ve helped my father, many times, but have never made them in my own house.
The recipe we grew up with was my grandmother’s. Every year we would pull out the little wooden recipe card box and find a three by five index card in her handwriting, with my father’s annotations at the edges. You could tell which one it was by all the lingonberry stains.
I loved that it was a family recipe, and that every time we made it I remembered Christmas as a kid at my grandparents’ house in Chicago.
I will admit that I didn’t exactly love the recipe. A decade or so ago we all admitted that maybe, just maybe, the meatballs weren’t all they could be (sorry, Grandma!), and tried an alternative. Here’s what I had to say about that:
… a few years ago we made the shift from Grandma Johnson’s handwritten recipes (so homey!) for dishes like Swedish meatballs and limpa and roast pork to the spectacular versions of same in Marcus Samuelsson’s Aquavit. Yes, an Ethiopian-born immigrant throws down on traditional Swedish food and wins big. See what I mean? The food still says home, only better:)
— The Universal Language? | J.R. Johnson
So this year we’re doing the new old family recipe. It won’t be the traditional Christmas Eve smorgasbord with family, but it will feel like the holidays.
Mr Man and I have already made the quick-pickled cucumbers and are letting them steep (half the sugar though, and no apologies!). As soon as the juice is at full flavor it will be time to make the meatballs.
Until then we’ll kick back, listen to classic Christmas music and make the most of this Christmas Eve.
God jul everyone!
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