Swedish Meatballs

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Swedish Meatballs

This recipe is courtesy of Batgrrrl's mom and it's been in the family for over four generations (they're Swedish!). It's a relatively easy dish to prepare but it will take upwards of an hour and a half. Swedish meatballs are great comfort food and perfect for a cold day. They are typically served with riced potatoes.

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Meatballs

• 2 lb ground beef
  
• 1/2 lb ground pork
  
• 1 slice of bread
  
• milk for bread to soak up
  
• 2 eggs
  
• 1 medium apple
  
• 1 medium onion
  
• 1 small cooked potato
  
• 1 T salt
  
• 1 T pepper
  
• 2 tsp allspice or nutmeg
  

Gravy

• 4 T fat (butter or otherwise)
  
• 1/2 c flour
  
• 3 c beef broth
  
• 1 c cream
  

Meatballs

Boil small potato. Finely dice apple and onion and mix with other ingredients (the potato should be done by now, mash it). Chill for 10 minutes in the freezer.

Roll small meatballs, no larger than an inch, in flour. Brown them in butter. Remove and make gravy in the same pan.

Gravy

Make a roux with the fat and the flour, make sure to constantly whisk until you get a nice dark brown. Add broth and simmer. When the flour is completely cooked, add cream and then pour the gravy over the meatballs in an oven proof dish.

Bake approximately 40 minutes to an hour or put in a crockpot. Serve with riced potatoes.

Keywords: Main Dish, Intermediate

( RG152 )