MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Best Homemade Swedish Meatballs
 Categories: Beef, Breads, Vegetables, Pork, Herbs
      Yield: 4 Servings

MMMMM-------------------------MEATBALLS------------------------------
      3 sl White bread; crusts off, in
           - cubes
    1/4 c  Milk
      4 tb Butter; divided
    1/2 lg Onion; grated using the
           - large holes of a box grater
      1 lg Egg
    3/4 lb Ground beef
    1/2 lb Ground pork
      1 ts Kosher salt
      1 ts Black pepper
    1/2 ts Fresh grated nutmeg
    1/2 ts Ground cardamom

MMMMM---------------------------SAUCE--------------------------------
      3 tb Butter
      3 tb Flour
      2 c  Beef stock
    1/4 c  Full fat sour cream
      2 tb Lingonberry, red currant,
           - raspberry, or cranberry
           - jelly; to taste
           Salt & pepper

  Place the cubed bread in a large bowl and mix with the milk. Let sit
  for 5 to 10 minutes. Once the bread has soaked up all the milk, shred
  with the tines of a fork or by hand.

  Melt 1 tb of butter in a saute pan on medium-high heat. Stir in the
  grated onion and cook until translucent and softened, 3 to
  4 minutes. Remove from the heat and let cool for a minute.

  Stir the cooled onions into the milk bread mixture. Add the egg,
  ground beef and pork, salt, pepper, nutmeg, and cardamom. Use your
  (clean) hands to mix everything together until well combined.

  (If you have extra time, chilling the mixture for 20 or so minutes
  will make it easier to roll out the meatballs.)

  Use your hands to form the mixture into meatballs about 1-1/4" to
  1-1/2" wide and place them on a plate or sheet pan. This recipe
  should make about 40 meatballs. Note that the meatballs will be a
  bit on the wet side.

  Heat 3 tb of butter in a large sauté pan on medium heat. When the
  butter is melted and foamy, start adding some meatballs to the pan.

  Working in batches as to not crowd the pan, slowly brown the
  meatballs on all sides. Use a wooden spoon or tongs to turn them.
  Handle the meatballs gently so they do not break apart as you turn
  them.

  Once the meatballs have browned on all sides and are just cooked
  through, remove them from the pan to a bowl. You'll warm the
  meatballs in the sauce later.

  Once you have removed the meatballs from the pan, wipe out the butter
  and blackened bits with a paper towel.

  We'll want to start with fresh butter so we don't pick up any burnt
  bits from the pan. This way, we will be able to more accurately gauge
  the amount of fat in the pan for making the meatball sauce in the
  next step.

  Add 3 tb of fresh butter to the pan. Heat the butter in the pan on
  medium heat until it melts and starts to bubble.

  Slowly whisk in 3 tb of flour. Stir until smooth. Continue to stir,
  allowing the flour mixture to cook, several minutes, until the roux
  is the color of coffee with cream.

  When the roux has cooked to a lovely shade of light brown, slowly add
  the stock, stirring as you do.

  The stock will sputter at first and the roux may seize up, but keep
  adding the stock slowly and keep stirring. Eventually the sauce will
  loosen and become silky.

  Remove the pan from heat and stir in the sour cream. If you are
  including jelly, either stir it in now or serve it on the side. Taste
  for seasonings and add more salt & pepper to taste.

  Return the meatballs to the pan with the sauce and cook on low heat to
  warm them through for a few minutes.

  Serve over mashed potatoes or egg noodles. Or serve individual Swedish
  meatballs dipped in gravy as an appetizer.

  Recipe by Elise Bauer

  Recipe FROM: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

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