Swedish Meatballs

One of my favorites, especially over mashed potatoes or egg noodles.  They freeze well, just don’t add the sour cream until they are reheated on the stove.

  • 2 slices white bread, coarsely torn

  • 1/4 cup milk

  • 3/4  pound ground beef

  • 3/4 pound ground pork

  • 2 eggs

  • 1/2 cup finely minced onion

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1/2 cup flour

  • 1 cups water

  • 2 cups beef stock

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Mix the meatballs mix with your hands.  To test for seasonings, cook one meatball first.  Adjust seasoning, if necessary.  Pan fry the remaining meatballs in batches, transfer to a platter and hold in a warm oven.

When all the meatballs are cooked, reduce the temperature a little.  Add 2 tablespoons butter and the 1/2 cup flour.  Use a whisk to loosen up the browned bits on the bottom of the pan, and to create a light roux.  Add the water and the stock, and whisk to combine.  Bring to a rolling boil, and simmer for about 5 minutes.  Return meatballs to sauce to heat through.  Serve hot, over buttered noodles or mashed potatoes.   Garnish with sour cream.

Traditionally, these would also be served with lingonberry jam.  If you can find it, please enjoy it!

To freeze the meatballs, do not add any sour cream or heavy cream to the sauce.  Freeze in containers, making sure that all the meatballs are covered in the sauce.  Let thaw overnight, and reheat gently on stove.

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