For Episode 49 of the Marti’s Music Kitchen Podcast, we’re in the kitchen with the powerhouse vocalist, Sherry Summerville. Sherry shares her experience juggling family and music, and her second chance at performing after surviving two cancer surgeries, radiation and chemotherapy.

Sherry and her husband, Duane, share the family’s recipe for the infamous Carlson Swedish Meatballs. It is requested at every family gathering, and sometimes in between. I’m here to tell you - It’s delightfully delicious!

Tune in for this fascinating conversation about music, surviving cancer and second chances on Marti’s Music Kitchen, in partnership with Oregon Music News.com.

Find Sherry Summerville Online:https://www.sherrysummerville.com/

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Carlson Swedish Meatballs** Sherry recommends you prepare this recipe with your partner or a friend. It goes much quicker as a pair! ** Equipment: 1 medium soup pot with lid (to cook meatballs)1 medium soup pot (for sauce)Meatball Ingredients: 1 LB Ground beef½ LB Ground pork¾ cup fine dry breadcrumbs1 TBLS. Minced Parsley1 ½ tsp. salt1/8 tsp. pepper 1 TBLS Worcestershire Sauce 1 egg½ cup milk Gravy Ingredients:¼ cup flour1 tsp. paprika ½ tsp salt 1/8 tsp pepper2 cups boiling water¾ cups sour creamMeatballs: In a large bowl combine: ground beef, ground pork In a small bowl mix egg, Worcestershire sauce, milk salt, and pepper.Add egg mixture to beef and pork and combine. Add breadcrumbs and parsley.Mix thoroughly until all ingredients are incorporated evenly. Shape into balls the size of a large walnut.Brown meatballs in a ¼ cup of hot oil on medium heat for approximately 10 minutes. Turning periodically to brown evenly. Gravy: Once all meatballs are cooked thoroughly, remove meatballs and stir into fat, flour, paprika, salt, and pepper. Stir in 2 cups of boiling water. Continue stirring on medium heat until the mixture develops into a gravy consistency. Stir in sour cream. Return meat to the gravy. Cook for 15 -20 minutes.Serve alone or over pasta or mashed potatoes. Amount: 6-8 servings

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