Swedish Meatballs

I was thinking of making spaghetti and meatballs tonight but decided to go with Swedish Meatballs instead.   It had been awhile since I made these.   I use a recipe from Milliken and Feniger  but have adjusted it over the years to suit our taste

Although it isn't traditional to saute the meatballs in the sauce or to add mushrooms, that is the way I prefer my Swedish Meatballs.


Swedish Meatballs
=================
Adapted from c.1998, M.S. Milliken & S. Feniger

Meatballs:
2 slices white bread, crusts removed
1/2 cup milk
1 pound ground beef
1 pound ground pork (note I prefer to use all pork.)
1 small  onion,
2 to 3 eggs
1/4 to 1/2 teaspoon ground allspice
1/2 teaspoon Nutmeg
1/8 teaspoon ground ginger
Salt and freshly ground black pepper
Butter and vegetable oil for frying meatballs

Gravy:
3 cups beef stock
2 to 3 tablespoons flour
1/2 cup heavy cream
Salt and freshly ground black pepper
Fresh parsley, for garnish

Pulse onion, bread and milk in processor.  (I use a mini processor).

Mix beef and pork together. Add spices, salt, pepper and mix well.  Add onion/bread/milk mixture and using hands mix to combined. Add eggs.  Test seasoning by sauting a small piece.  Taste and adjust seasoning. 

Shape meatballs.  Heat skillet, add butter and oil and brown meatballs.   Remove from pan. Make sauce by adding flour to the drippings. Cook for a couple of minutes.  Add enough beef broth to make sauce.  Add 1/2
cup cream.  Bring to a simmer and add the meatballs to the sauce and simmer for at least an hour.

Serve over noodles. Sprinkle with minced parsley.
Edited Feb. 2nd, 2010

Click Here for Printable Recipe