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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! 


Molasses & Garlic Yakitori Skewers

    Delicious Yakitori Skewers on the grill! 


Delicious Yakitori Skewers on the grill! 

Summer is coming and we have had a very warm spring so far so I wanted to share this delicious skewer recipe with you. I love Japanese, Chinese, Korean and other Asian cuisines and I love that all of them are so delicious! There are so many wonderful flavors to explore. 

I have a great memory of yakitori skewers from the month I spent in Japan living with different host families. One evening, my host mom and her daughter took me grocery shopping so that they could get groceries to make the evening meal. On the way to the grocery store we stopped by a small kiosk in the parking lot for a snack. The snack happened to be an amazing, freshly grilled yakitori skewer. I still remember that taste, and it all comes back to me when I make these yummy skewers at home. 

I love this recipe because it has few ingredients and is very simple to prepare, yet it feels like a special meal. 

I hope you enjoy it as much as we do in our family. 

    The yakitori sauce, bubbling on the stove. 


The yakitori sauce, bubbling on the stove. 

Molasses and Garlic Yakitori Skewers: 

10-12 bamboo skewers, soaked in water for at least 30 minutes


1.5-2 pounds boneless, skinless chicken thighs, cut into small cubes

1 bunch green onions, sliced into 1 inch segments


Yakitori Sauce: 

1/3 cup gluten free (tamari)  soy sauce

1/3 cup mirin (rice wine)

1 tablespoon molasses

3 garlic cloves, peeled and minced


1. Thread chicken cubes & green onion segments onto skewers until you run out of chicken and green onions. Place on a platter and set aside. 

2. Heat your grill to medium high, (and oil the grill grates) or heat your oven to broil. Oil or grease a broiler pan if using the broiler. 

3. Combine all of the sauce ingredients in a small saucepan and heat, stirring with a rubber spatula or a wooden spoon. 

4. Continue to cook the sauce until it bubbles and thickens. If it gets too thick you may add water to thin it out. It should be thick enough to coat the chicken & green onion without being too runny and falling off. 

5. Place the chicken skewers on the grill. Grill for 3-4 minutes per side. Once you turn over the skewer, brush the cooked side with yakitori sauce. Then, brush the other side. Make sure the chicken is cooked through, but not dry. 

If you are broiling the chicken in the oven, place on a broiling pan with slits in the top. Broil one side of the chicken for 1-2 minutes, then brush with sauce. Continue with the other side. Depending on the  strength of the  broiler, watch the chicken carefully. You want it charred, but not too dry or burned. 

I hope you enjoy this delicious and simple dish for dinner soon! 

If I made you hungry for a skewer, pass this post on to a friend! 




Southwest Corn Chicken Shortcake

southwest corn chicken shortcake

This fun recipe came from another idea from one of my Grandma Marion's recipe notebooks. I took liberty to change the biscuits to a gluten free version and also make them more flavorful by adding herbs and spices. I also made sure they are dairy free by using coconut oil instead of butter. 

I thought that adding a very healthy and moist poached, shredded chicken and topping it with salsa would add extra flair to this dish. I hope that you enjoy it as much as my family and I did. It is a delicious weeknight dinner that doesn't take long to make and it also would make a lovely dish to serve to guests as well. You can serve it alongside roasted vegetables or a big salad.

Enjoy this recipe! 

Southwest Corn Chicken Shortcake: 

Serves 3-4 people.

Toppings: salsa, guacamole, avocados, roasted corn, roasted veggies



Makes 6-7 biscuits

1 1/2 cups gluten free flour mix (see recipe below)

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon fresh parsley, chopped

1 teaspoon chili powder

1/2 teaspoon cumin

3 tablespoons coconut oil

1/2 cup cooked corn 

1 egg yolk 

1/3 cup cold water

1. Heat oven to 450F. 

2. Grease a rimmed baking sheet with coconut oil, set aside.

3. Mix together the first 6 ingredients with a whisk in a medium bowl. Work in the coconut oil in small chunks with a pastry blender or a fork. You want to still see small chunks of coconut oil. 

4. Add in the cooked corn, egg yolk and cold water to form a dough. 

5. Sprinkle a baking mat or board with some gluten free flour mix. Roll the dough out to about 1/2 inch thickness. Cut into 3-4 inch large circles. Place on the greased baking sheet. Re-roll the scraps to make more biscuits. You should have 6-7 biscuits. 

6. Bake the biscuits at 450F for about 8 minutes or until golden brown. Set aside. 

Gluten Free Flour Mix: 

2 cups brown rice flour

2/3 cup almond meal

1/3 cup arrowroot starch or tapioca flour

Mix together and save the extra for another baking project. :) 


While the biscuits are baking you can prepare the poached oregano chicken. 

1 large chicken breast or 1.2-1.5 pounds chicken (boneless, skinless) 

1/2 onion, chopped

1 tablespoon dried oregano

1 clove garlic, minced

1. Place all of the ingredients in a large saucepan or a Dutch oven. Cover the chicken with water. Bring the mixture to a boil. 

2. Lower the temperature to a simmer and simmer for about 30-40 minutes or until chicken is done. Take the chicken out of the water and place on a plate to cool. 

3. When the chicken is cool enough to handle, shred it into strips with your hands. 

4. To serve the chicken shortcake, cut the biscuit in half crosswise and place it on a plate. Place a 1/2 cup or so of the shredded chicken on top. Top with your favorite salsa or guacamole. Enjoy! 


Gyoza Meatballs

    Pork and Spinach Gyoza Meatballs! 


Pork and Spinach Gyoza Meatballs! 

The idea for these meatballs came about when the day before I had made some gyoza for dinner. I still had some ground pork leftover and didn't want it to go to waste. I decided to keep the same flavors of the gyoza but just add some bread crumbs and an egg to bind the meatballs together. This turned out to be such a great idea! 

It is especially handy to have a new take on meatballs that my family enjoys. It is a fast, healthy and easy dinner to make during the busy weekdays. 

If you are gluten free you may choose to use gluten free breadcrumbs or rice to replace the traditional bread crumbs. This is a delicious dish accompanied with a side of rice and roasted vegetables as pictured below: 

    A whole meal! Delicious gyoza meatballs served with sides of rice and broccoli roasted in the oven with sesame oil. 


A whole meal! Delicious gyoza meatballs served with sides of rice and broccoli roasted in the oven with sesame oil. 


Pork and Spinach Gyoza Meatballs: 

Serves 4-6

2 heaping cups spinach, finely chopped

1/2 teaspoon salt

2/3 cup fresh gluten free bread crumbs or rice

1 pound ground pork or ground turkey

1 egg

2 tablespoons green onion, finely chopped

1 tablespoon minced fresh ginger root

1 teaspoon sesame oil

1 tablespoon mirin

3 cloves garlic, minced

Extra sesame oil for cooking

1. In a small bowl place the finely chopped spinach. Sprinkle salt over the spinach and let sit for 10 minutes. After 10 minutes, place the spinach in the middle of 2 paper towels. Over the sink, squeeze the extra liquid out of the spinach before adding it to the meatball mixture. 

2. In a medium bowl mix together the spinach with the rest of the ingredients. Mix with your hands- mix thoroughly so that the meat mixture comes together. Form small mini meatballs. You will have 20 or so meatballs. 

3. Coat the bottom of a large skillet with sesame oil. Heat the skillet to medium-low. Place 6-8 meatballs at a time in the skillet. Brown on one side, then flip using a spatula to the other. Make sure all sides are browned and the centers of the meatballs are cooked through. This will take a few minutes per batch. When  a batch of meatballs is done, place them on a nearby plate. Repeat the process until all of the meatballs are cooked. 

4. Serve with rice and roasted vegetables and enjoy! 

If this yummy dinner post made you hungry, be sure to pass it on to a meatball-loving friend!