grass fed beef recipe

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! 

 

Red Wine Marinated Burgers

red wine marinated burgers

Ah! These are the fancy burgers that I remember my mom making for a very large family party at our house when I was a kid. We used to serve these with French  bread as the bun and with optional onions which is also delicious. However, these can be so yummy served "bun-less" on their own alongside some oven fries and some vegetable or pasta salad. YUM!! 

Take your family barbecue to the next level with these tasty burgers! You will not regret it!! 

Marinated Red Wine Burgers: 

Adapted from: The Sunset Book of Entertaining

Note: This recipe makes 12 burgers. You may reduce it to make fewer burgers if you wish. 

4 pounds grass fed beef (80% lean and 20% fat) 

1/2 cup (heaping) of chopped green onions

1.5 tablespoons sea salt

1/4 teaspoon  freshly ground black pepper

1/2 a bottle of red wine of your choice

Optional: Crumbled blue cheese for the top

1. Mix the beef, onions, salt and pepper together in a bowl. Don't over mix. 

2. Form 12 patties and put a "dimple" with your thumb in the center of each one. 

3. Place the patties in a large rectangular glass dish. 

4. Pour the wine over the burgers. 

5. Cover the dish with foil and place the dish in the fridge. Marinate the burgers 2-4 hours. 4 hours is best. 

6. Heat your grill to medium heat. Grill the burgers, flipping only once. Make sure the internal temperature reaches 145F. Then, take the burgers off the grill and top with optional blue cheese. YUM!! 

 

Enjoy!! 

 

Chuleta Recipe: Mexican Patties with Blue Corn

The Cheery Chef has revised this chuletas recipe so it is gluten free. This recipe uses blue corn chips. Check out all of our gluten free recipes.