Grandma's Swedish Meatballs

Grandma's Swedish Meatballs

It's late fall and thoughts of holiday preparations have crept in. At these times I remember the wonderful Christmas eve feast that my grandma Marion would help prepare. She loved to make her meatballs and she taught us how to make them. I remember when there was a new baby in the family and so I decided that I needed to make a few tiny meatballs for the baby to enjoy! 

Along with these meatballs we always had potato salad with radish roses that my grandma would make. We'd also have sweet and sour Swedish beans, rolls, lefse with butter, cinnamon sugar and lingonberry jam & fruit soup and cookies for dessert. Yum! 

I wanted to share this you this amazing recipe passed down to me from my Swedish grandma. It is a real treasure as the meatballs are so very tender and wonderful. It is some work to make them but that makes them very special. 

I hope that you enjoy making them with your family soon. 

Grandma's Swedish Meatballs: 

Serves 4-6

2 pounds ground grass fed beef

1 cup evaporated milk

1 cup gluten free breadcrumbs (I like to buy a loaf of gluten free bread and make my own bread crumbs by just breaking off small bits of bread to equal a cup) 

2 eggs

1 onion, grated (I grate the onion on a box grater) 

1 1/2 teaspoons salt

1/4 teaspoon pepper


1 quart or 4 cups organic beef broth (for simmering) 

1. Combine all of the ingredients except for the beef broth.

2. Shape into small meatballs. Place the meatballs onto rimmed baking sheets and broil in the oven. Be careful to turn the meatballs to the other side after the first broiling so that they cook well & brown on each side. Watch the broiler carefully and set the timer for 3-5 minutes each side. Depending on the oven you have and how hot it gets it may take longer. 

3. Place browned meatballs into a slow cooker or Dutch oven and pour beef broth over the meatballs to cover. Let them simmer on low heat for 3 hours. 

Serve meatballs on top of mashed potatoes. Enjoy! 


Trista's Gluten Free Lasagna

Trista's Gluten Free Lasagna

Ah! The ultimate comfort food dish! I have loved to make lasagna for a long time. It has been one of my favorite dishes. And, it received the most votes in my Facebook group for me to add it to a recent menu for Josephine.com here locally. 

This is a recipe that I have created out of 2 different recipes + my own tweaks of adding extra herbs and seasonings to the dish. I just love how it turns out- so creamy, flavorful and most of all healthfully filling. 

I have actually found that I prefer the brown rice noodles in this dish. They are fantastic! I have cut back on dairy in my daily diet, but I love the richness of the whole milk ricotta and more! I believe that the whole milk options are the best ones for recipes and to eat. 

I hope that you enjoy making this dish for your friends and family! It is a great weekend dish and one that I will be making this week for my customers. It is also a great dish to bring along to a potluck. 


Trista's Lasagna: 

Makes 1 lasagna- 8 servings in a 13x9 pan

Spaghetti Sauce: 

1-2 tablespoons olive oil

1 pound mild ground Italian sausage

1 pound organic ground beef

1  15 oz. can chopped tomatoes

2  8 oz cans tomato sauce

1 onion, chopped finely

2-3 garlic cloves, minced

1/2 cup red wine

1 teaspoon each rosemary, oregano and basil

1-2 teaspoons salt (or to taste) 

freshly ground pepper

1. Heat the olive oil in a Dutch oven and saute onion and garlic until tender. Then, add the Italian sausage and the beef and brown. Pour in the red wine and let it reduce by about half. 

2. Add in the tomatoes, sauce, salt, herbs and pepper. Stir together. Simmer on the stove or in a crock pot for 2-3 hours for best flavor. This can also be made ahead and stored in the refrigerator until you are ready to assemble the lasagna. 


Lasagna Ingredients/Assembly: 

9 gluten free lasagna noodles (I recommend the brown rice noodles made by Tinkyada, they are sturdy and work great!) 

2 1/2 cups ricotta cheese (I use the whole milk variety) 

1 1/2 cups mozarella cheese

1/4 cup grated Parmesan cheese

2 eggs, beaten

1 teaspoon each: basil, oregano, rosemary and garlic powder (add to cheese filling) 

salt and pepper to taste

spaghetti sauce (1 recipe from above) 

+ extra grated mozzarella cheese for the top


1. Bring a large pot of water with a pinch of salt in it to a boil Add the lasagna noodles and cook for about 8-10 minutes or until "al dente." Drain the noodles. 

2. Heat the oven to 350F. 

3. In a bowl combine the ricotta cheese, mozzarella, Parmesan, eggs and seasonings for the filling. 

4. In a 13x9 pan, alternate layers of cooked lasagna noodles, sauce, then filling. You will make 3 layers total. Make sure the top is covered with plenty of tomato sauce. 

5. Bake for 30 minutes covered with foil. Then, top with extra mozzarella cheese and bake for 5-10 minutes more so that the cheese melts. 

6. Let the lasagna sit for 10 minutes before cutting. 


Note: I have found that the brown rice noodles are so delicious in this dish. I usually have trouble with my blood sugar eating pasta and bread items, however I am able to eat these whole grain noodles in this dish that has lots of protein without feeling a "blood sugar spike." 



Paleo Grilled Meatballs with Basil Sauce

Paleo Grilled Meatballs with Basil Sauce

These super yummy and healthy meatballs are one of the best grilled recipes that I have come up with yet! I love these! I ended up choosing to serve these for one of my Josephine meals last week and they were a big hit! 

I am so excited to share the recipe for the meatballs and the basil sauce that I made to accompany them. 

This is a super fun recipe that you can use as a main dish alongside some veggies as pictured here, or also as a fun appetizer that you can put on little toothpicks for a barbecue party. Any way that you eat these, it will be a guaranteed party in your mouth! :) 

These are very simple to put together and can easily be made for a crowd. Instead of grilling them you can also broil them in the oven and they turn out so yummy as well! I hope that you enjoy this summer recipe. 

If you are hungry and too tired to cook, make sure to check out my local- Beaverton/Hillsboro, Oregon Josesphine meals on:


Paleo Grilled Meatballs: 

Makes 12-16 meatballs

1 pound organic ground beef

1 cup chopped fresh spinach

1/2 onion, finely chopped

2 garlic cloves, minced

1 organic egg

1 teaspoon fresh thyme

1 teaspoon paprika

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1. Mix all of the above ingredients well in a medium bowl. Form meatballs. 

2. Heat up your gas grill to medium-high. Brush the grill with melted coconut oil. 

3. Cook meatballs on one side, then flip over. It takes 2-3 minutes per side to cook depending on the heat of your grill. 

4. Take the meatballs off of the grill to serve. Serve with fresh basil sauce. 


Basil Sauce: 

2 garlic cloves, minced

1/4 cup fresh basil leaves, packed

1/4 cup red wine vinegar

2 teaspoons organic sugar or honey

1/2 cup olive oil

1/2 teaspoon freshly ground black pepper

1. The bowl of a food processor or a blender, pulse the garlic 4-5 times. 

2. Add in the fresh basil, pulse to combine well. 

3. Add in the red wine vinegar and sugar or honey. 

4. Add in the olive oil bit by bit and process or blend until well combined. 

Re-whisk the sauce before serving over the meatballs if it has separated. 



Pork Satay Skewers with Spicy Peanut Sauce

Pork Satay Skewers with Spicy Peanut Sauce

Oh my goodness- how I love grilling! Although our summer lately has been a bit cloudy, I am glad that it has been dry enough to get out to grill as much as possible. One of my most happy places is near my grill, in my backyard. I can gaze out at the flowers and trees while I cook my favorite meals- what could be better? 

If you love grilling, you will love this recipe that has been in my family recipe notebook for a long time- it is about to make it's debut here on the blog and I am very excited to share it with you! 

I love any type of skewer- it is super easy to put together, yummy to eat, such fun for a party and simply divine! 

And, I adore any type of peanut sauce. This one may be made without the spice to make it a milder sauce for all ages of guests at your party or table. I usually omit the chili sauce if my son is going to eat these so that they won't be too spicy for his tastes. :) 

I hope that you enjoy this recipe & get grilling! 

If you are too busy to cook, I'm making this meal this Tuesday and will repeat it again soon for Josephine meals: 


Check out my meals in the Beaverton/Hillsboro/Oregon area. I am in the Aloha neighborhood. 


Pork Skewer Marinade: 

Makes about 4 servings

1 pound pork tenderloin, cut into small cubes

1/2 teaspoon lime peel, grated

1 tablespoon water

1 tablespoon honey

1 teaspoon curry powder

1 clove garlic, minced

1. Trim any visible fat from the meat and discard. Cut the meat into 4-1/2 inch strips. 

2. Combine all of the marinade ingredients mix to coat meat cubes. Cover and marinade 1-3 hours in the refrigerator. While the meat is marinating, soak the wooden skewers in water for 30 minutes. 

Peanut Sauce: 

3 tablespoons creamy peanut butter (I use natural peanut butter, no sugar added) 

2 tablespoons honey

2 tablespoons soy sauce (gluten free) 

2 tablespoons water

1 tablespoon rice wine vinegar

1 tablespoon fresh ginger, minced

1/8 teaspoon hot pepper sauce (optional) 

Mix all of the sauce ingredients together and blend well with a wire whisk. Taste the sauce and adjust the seasonings as needed. 


1. Remove meat from marinade. Reserve marinade. 

2. Place marinade in a small saucepan and heat to brush on kabobs. 

3. Preheat your grill to medium high and skewer meat onto skewers. Cook well on each side. 

4. Serve with steamed brown rice and drizzle with peanut sauce.