St. Bridget of Sweden

St. Bridget (Birgitta) of Sweden (1303-1373)
Feast Day: July 23rd

Like so many saints that we are privileged to learn about, St. Bridget of Sweden has a fascinating story.  When she was only seven years old, Bridget had a vision of the Virgin Mary~The first of a lifetime of mystical visions and revelations. She was the mother of eight children, later widowed and devoted her life to Christian charity.  She started the Brigittine order for monks and nuns that still exists today.  You may read more about her revelations here or here and her fifteen prayers here.


One of my dear brother-in-laws is from Sweden so I consulted him for an authentic Swedish dish and dessert to contribute here.  He offered this recipe for Swedish Meatballs and Swedish Chocolate Cookies for dessert! This is Mark's mother's recipe for Swedish Meatballs that he gave me permission to share:

Swedish Meatballs

Ingredients:

1 lb ground beef
1 lb ground pork
Qtr of a yellow onion (finely chopped)
Heavy whipping cream (3-4 Tbsp- half a cup)
1/2 C bread crumbs
2 eggs
Salt and pepper to taste
Pinch of Allspice
Butter (1/2 stick real Euro butter if you can find it) If not, any butter will suffice

Note: Butter is used for frying the meatballs

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To serve with Swedish Meatballs:
Boiled potatoes or Egg Noodles
Lingonberries (Optional)

Mix all ingredients together (minus butter) in large bowl. Lightly wet hands(to prevent sticking) and roll meat balls into desired shape. Place meatballs on parchment paper or plate. If the meat is too dry, add more heavy whipping cream. If it is too wet, add more bread crumbs.

Melt butter in frying pan under medium heat and place meatballs in the pan.  Mark suggests frying the meatballs "slow and low with generous amounts of butter."  The estimated time is 15-20 minutes.  The meat should not be red or pink when they are done but have a bit of a crust to them.

Once meatballs are done, take them out of the pan. (Do not drain!)

Gravy or Sauce:
To make the gravy, add 2-3 Tbsp. heavy whipping cream to the brothy, buttery pan drippings.  Cook to boil and the sauce should thicken to a brownish color.  Remove from heat and add the meatballs back to the pan to cover with the sauce.

Mark mentioned that Swedes serve this with boiled potatoes (with fresh dill if possible) or mashed potatoes.  You may also use egg noodles.  Many Swedes also add Lingonberries, spooned a long with this dish.

Important Note: If you are lacking time, your local grocery store carries a packet to help!  We have used this one in our home and it is quite easy and tasty!

Then try these No Bake Swedish Chocloate Cookies for Dessert!

Swedish Chocolate Cookies (Chokladbollar)

~Serves 15~

1 1/2 C quick-cooking oatmeal
1/4 C sugar
6 Tbsp butter, softened
2 Tbsp cocoa powder
1/2 Tbsp vanilla extract
1 Tbsp strong coffee, cooled (may substitute with chocolate milk)
coconut, sprinkles, pearl sugar for decorating

Combine butter, sugar, oats, cocoa powder, vanilla, and coffee. Roll into balls about the size of a meatball. Roll balls in coconut or desired sprinkles to decorate. Eat right away or refrigerate. Freeze the cookies if you prefer a harder consistency. Enjoy!

Lord God, You revealed heavenly secrets to St. Bridget as she meditated on the Passion of Your Son. Grant that we, Your servants, may attain the joyful contemplation of Your glory. Amen.

~St. Bridget, please pray for us!~