Meat
Swedish Meatballs
The other day it was suggested that I make Swedish meatballs, as something different. "Something different" because I have not made them in over 30 years.
Many years ago when ever I would be home for a weekend and had time to cook we would invite my grandmother to have dinner with us. One night I made Swedish meatballs and we sent the left overs home with her. A few days later my wife was talking to her on the phone and asked how she enjoyed the leftovers. " Oh they were fine after I washed that sauce off." she answered. I was devastated.
But don't worry this isn't the recipe I used then
Directions
- In a sauté pan place the butter and bring up to medium heat, add the onion and sauté until translucent.
- Take the bread and in a food processor finely chop.
- Combine the meat,onion, bread, milk and the salt and pepper.
- Mix well and then gently roll into slightly smaller than golf ball size balls.
- Place the finished meatballs on a cooking tray and bake in the center of a 350º oven for about 25-30 minutes until they are cooked through.
- This step can be done ahead of time and refrigerated until ready to cook.
- In a large sauté pan that will hold all the meatballs in a single layer melt the butter and add the flour and cook for a few minutes to cook out the raw flour.
- Add the nutmeg, cardamom, and pepper and combine.
- Now add the beef stock and bring slowly up to a boil stirring to dissolve the flour roux.
- Once the sauce is thickened, remove from heat add the sour cream and stir to combine completely.
- Once combined add the jelly stir to dissolve, taste and adjust seasoning if necessary.
- Place back of a medium heat add the meatballs and allow them to come up to heat and be covered in sauce.
- Serve over wide egg noodles.