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Alice Anderson: Grammy Alice’s Icelandic Meatballs and Country Gravy In 2009 I suffered a traumatic brain injury. As a single mama with three kids working as a part time adjunct writing professor, times were tight before the injury. After, we were plunged into poverty quickly. Not only that, but it was difficult for me to cook anything complicated. But ground beef was often on sale at the market, and I remembered my Grammy Alice’s recipe—so simple and yet satisfying, the very definition of comfort food. Instead of feeling deprived, my kids always felt like “meatballs and gravy” was an indulgent meal. Alice was the second wife to my grandfather, Johannes. When his first wife passed away, Alice was sent to help with the farm and raising his small children. Eventually, she ended up marrying him and having another set of kids, twelve in all. Whenever I make this recipe, I think of cold nights on the prairie and happy kids with full bellies. My brain injury and the lean years that followed were our own kind of prairie—stark and daunting and often bleak—but nights around the table with a big plate of meatballs seemed a luxury, and a great way to survive. TOTAL TIME: Prep: 30 min. Cooking time: 20 min. MAKES: 8 servings INGREDIENTS:

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2 eggs, lightly beaten 1/2 cup milk 1 cup crushed Ritz crackers 1/2 cup finely chopped onion 2 teaspoons salt 1/2 teaspoon black pepper flour, for rolling meatballs 2 pounds extra-lean ground beef (can substitute one pound ground pork mixed with 1 pound ground beef if desired)

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

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