As I’ve written in the past, one of our few family traditions around the holidays is to make Swedish meatballs on Christmas Eve, or in the case of this year, whenever I get around to it (which was Friday, December 28th).
I love Swedish meatballs and would make them more often but find the process to be a bit time consuming, which is why I’ve also been on the hunt for a new recipe. Something that is easy to make, with as few steps as possible, but still yummy (of course).
Imagine my surprise when googling “simple Swedish meatball recipe” I ended up at RealSimple.com.
The recipe – 1960s Swedish Meatballs – was easy to make, requires only one pan (my Le Creuset 1-1/2-Quart Round Braiser worked perfectly), and easily timed out so I could make the broccoli and potatoes while the meatballs finished cooking in the yummy cream sauce. (My only question about the recipe was why it said I should preheat the oven since it’s all made on the cooktop).