Ellen Lindstrom
Daughter of Hans & Maud Lindstrom, this Swedish Meatball comes from a strong Swedish and Swede-Finn (Aland) background, a hands-on dedicated 2nd generation Swedish-American. A current and/or prior member of the Scandinavian and Staten Island Accordion Clubs of NY, Åland Society of NY, Vasa Folkdancers of Long Island, Vasa Folkdancers of NY, Vasa Order Children's Club Jr. Wings #101 of Long Island as a youngster.....I was a loyal member through my teens, volunteering at the Lindbergh Park/Ski Hill every weekend, singing in Luciafests and dancing Swedish folkdancing. I am currently a member of Vasa Order of America Lindbergh Lodge #505 and joined at an early age.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

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