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Swedish Meatballs

Source of Recipe

too hot tamales


List of Ingredients

MEATBALLS:
2 slices white bread, w/o crust, torn into pieces
1/4 cup milk
3/4 pound ground beef
3/4 pound ground pork
1 small red onion, grated
1 egg
1/8 teaspoon ground allspice
1/4 teaspoon cardamom
1/8 teaspoon ground ginger

GRAVY:
2 cups beef stock
2 tablespoons flour
1/4 cup heavy cream


Recipe

In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth; its best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.) Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking sheet in a low oven to keep warm.

To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper. To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse. Yield: 4 to 6 servings