Swedish Meatballs

INGREDIENTS

Meatballs:

• • 1 large yellow or white onion, diced

  • 2 tbs butter

  • 5 oz milk

  • 4-5 slices of bread, crusts removed, bread cut into pieces

  • 2 eggs

  • 1 pound ground pork

  • 1 1/2 pounds ground beef

  • 2 tsp salt

  • 1 tsp freshly ground nutmeg

  • 1 tsp ground cardamom

  • 2 tsp black pepper

Sauce:

• • 6 tbs butter

  • 1.5 oz flour

  • 1 quart beef stock

  • 5 oz sour cream

  • Salt

  • 2 to 4 tbs of Lingonberry, cranberry, red currant or raspberry jelly, more or less to taste (optional)

METHOD

• 1. Sauté the diced 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.

  2. In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk.

  3. Pulverize the bread in a food processor and pour it into a large bowl.

  4. Add the cooled onions to the bowl of milk and bread.

  5. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper.

  6. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined.

  7. Use a tablespoon to measure out the meat for the meatballs. As you form 40-50 meatballs, set each one aside on a sheet pan or plate.

  8. Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat.

  9. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan.

  10. Work in batches, browning them slowly on all sides (do not cook all the way through). Be gentle when you turn them so they don't break apart.

  11. Once browned, use a slotted spoon to remove them from the pan and set aside.

  12. Heat the beef stock in another pot until it simmers.

  13. Meanwhile, clean out the pan and start the sauce. Add the butter and melt.

  14. Slowly whisk in the flour to form a roux. Keep whisking until light brown.

  15. Slowly add the hot beef stock a little at a time, adding enough to keep the sauce to a thick liquid texture.

  16. Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. You might need to do this in batches.

  17. To finish, move the meatballs to a serving dish. Add the sour cream and mix well.

  18. Serve with lingonberry jelly on the side.