Art books and meatballs, what else?

It’s Betty Art Book Fair week! I’ll have a table at the virtual fair Thursday through Monday with prints I made this year. There will be plenty of other fabulous book, print, and zine makers, and it’s put on by several art collectives that I admire. Stay tuned via Instagram: everything will go live later in the week!


This weekend I made Swedish meatballs, a mainstay of childhood holidays in Minnesota. These were an improvised, vegetarian version using Beyond sausage. You could tell the difference, but they hit the spot. This is an only-tested-once recipe (I would’ve added chopped and sweated onions to the mix but we were out), so make your own modifications as you like. For a vegan version, I’d swap butter for Earth Balance, milk for almond milk, and omit the egg and add a little more liquid.

Beyond Swedish meatballs

Makes about 16 meatballs

2 slices white bread

1 1/4 C milk, divided

1 package Beyond hot Italian sausage

1 egg

1 tsp salt

Black pepper

1/2 tsp ground allspice

1/4 tsp freshly grated nutmeg (plus a little extra)

4 T butter, divided

1/4 C flour

Tear the bread into small chunks and combine with 1/4 C milk in a large mixing bowl or the bowl of a stand mixer. Let it sit for a few minutes, then add the sausage, egg, salt, pepper, allspice, and nutmeg. Mix on low speed about 1 minute. Divide the mixture into 1-ounce meatballs.

Heat two tablespoons butter in a large pan over medium heat. Add the meatballs, leaving enough space that they don’t touch (do this step in batches if your pan is too small). Cook about 5 minutes, or until they’re brown, then flip. Cook until browned on the other side, then remove from the pan to a serving dish.

Turn the heat to low and add the remaining two tablespoons of butter to the pan. Swirl around until it melts, then add the flour and stir to make a paste. Slowly stir in the rest of the milk and continue stirring until the mixture thickens. Continue to add milk if your gravy is too thick. Add salt, black pepper, and grate a bit of nutmeg in and stir to combine.

Pour the gravy over your meatballs and serve!


I read Glitch Feminism by Legacy Russell last week and it made me think differently about the internet, identity politics, and gender performance. In a year when the reach of Zoom, Facebook, Instagram, etc. into our daily lives feels increasingly invasive, Russell offers ways we might disrupt the system by existing and exploring expansively online. It’s also published by Verso, whose books are all 40% off through the end of the year.

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