Swedish Meatballs

Erica W. is back guest blogging again! I love that her kids usually make this meal! Make sure you read notes on the bottom about some substitutions in the sauce!

My family enjoys all kinds of meatballs, and one of my favorites are Swedish meatballs.  I taught my oldest daughter how to make this recipe so she can do the majority of the work, and I really appreciate all the help I can get! 

Hope you enjoy!

Swedish Meatballs

1 medium onion, grated (can use a chopper, or a cheese grater)

2 Tbsp butter

2/3 cup milk

4-5 slices of bread, diced

2 eggs

2 lbs ground meat (pork or beef, or the best is to combine the 2)

2 tsp salt

1 tsp nutmeg

1 tsp cardamom

1/4 tsp cinnamon

3/4 tsp black pepper

Sauce:

6 Tbsp butter

1/3 cup flour*

1 quart beef stock (4 cups)

1/2 to 3/4 cup sour cream (opt)** 

Salt/Pepper to taste

To serve: 2-4 Tbsp of Lingonberry, cranberry, or strawberry jelly. (opt) --If you live close to an Ikea, we sometimes splurge on their Lingonberry sauce from the store.

Meatballs:

      ·  In a medium bowl, mix the bread pieces with the milk.  Set aside for 15-20 minutes while the 

            bread soaks up the milk.  Mix well and smash the large pieces of bread.

·  Sauté the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes.  Remove from heat and let cool. 

·  Put bread/milk into a large bowl and add the onions, eggs, ground meat, and seasonings. Mix well with your hands

·  I lay out plastic wrap on my counter for kids who are shaping the meatballs, they can’t shape as fast as they cook, so we shape first, then cook. 

·  Heat 6 Tbsp butter on medium heat and add meatballs, do not overcrowd.  Work in batches, browning them slowly on all sides.  Be gentle when you turn them. 

Sauce:

·  If the butter is too burnt tasting, start with fresh (we often need to do that)

·  Heat butter on medium heat and slowly whisk in the the flour.  Stirring often, let the flour cook until it is the color of coffee-with cream.

·  Slowly add in hot beef stock a little at a time.  Just keep stirring.  This is the point that extra hands are helpful for kids. 

·  Remove from heat and add the sour cream at this time if you want.

·  You can either add the meatballs to the sauce or serve them separate.

This makes more than enough for my family of 7, so before you cook the meatballs, you can always freeze some (lay them on a cookie sheet and set them in the freezer until frozen, then transfer to a ziplock bag)

* can exchange other thickening agents like arrowroot powder, tapioca powder, corn starch, but start with just 2 Tbsp and work in more as needed

**if you have heavy cream you can just add it with a little vinegar, but often we just use yogurt, or milk when we are out of other options, but add a splash of vinegar for more flavor depth