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Fond Memories of Scandinavian Style Meatballs

What is one of your favorite holiday memories? Mine is a sleigh ride up Mt. Werner to eat at Ragnar’s. My son, Brian, was born on December 27. Tough day to celebrate a birthday—there is such a letdown after all the excitement of Christmas, and many of his friends would be out of town, making party planning difficult. For his sixteenth birthday, we took the entire family to Steamboat Springs for a skiing trip, celebrating the Big 16 at Ragnar’s, a Scandinavian restaurant atop beautiful Mt. Werner. Snuggled under blankets, the snow gently falling, we huddled together in the sleigh as horses pulled us through the snow to the quaint, mountain restaurant.

I ordered the Scandinavian Style Meatballs. Some of my recipes are re-creations of unforgettable meals I’ve shared with my family. Following is my version of the delicious meatballs I ate at Ragnar’s.

Wishing you a Christmas filled with cherished memories!

Scandinavian Style Meatballs Serves 4

Swedish potato sausage is a specialty meat that is available during the holidays. A good substitute for Swedish potato sausage is country-style pork sausage. ½ pound Swedish potato sausage ½ pound lean ground beef 1 medium onion, minced 2/3 cup milk ½ cup breadcrumbs 1 egg ¼ teaspoon dried thyme Salt to taste Large grind black pepper to taste In a large bowl, combine Swedish potato sausage, ground beef, onion, milk, breadcrumbs, egg, thyme, salt, and pepper and mix until well combined. Knead lightly with hands. Shape the mixture into small round balls using one rounded teaspoon of the meat mixture.

Olive oil or vegetable cooking spray for greasing skillet 2 cups hot water 4 chicken bouillon cubes Place a large heavy skillet over medium high heat and add olive oil. When oil sizzles, add meatballs and brown on all sides. Drain off any excess grease from the skillet and add 2 cups hot water and bouillon cubes. Reduce the heat to low, cover, and simmer 1 hour.

2 tablespoons flour 1 cup water 6 heaping tablespoons sour cream ½ teaspoon dried dill weed 1 package (8-ounces) extra-wide egg noodles, cooked al dente and drained

Using a slotted spoon, remove meatballs from the pan and cover with aluminum foil to keep warm. To the same pan, add flour and whisk until smooth. Add the additional cup of water or enough water to bring the sauce to desired consistency. Heat to a boiling point and boil 1 minute. Stir in sour cream and dill and return meatballs to the pan. Heat thoroughly and serve over cooked noodles. Cooking tip: To prevent meatballs from falling apart when you cook them, try refrigerating them for 20 minutes before cooking. Storing tip: You can freeze uncooked meatballs on a baking sheet, then place them in a zip-lock freezer bag, and store them in the freezer for 3 months.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Insider Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at and explore her website,

Copyright 2021 All Rights Reserved Carol Ann Kates

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