Swedish Meatballs

Ingredients

• 1 tablespoon butter
• 1 tablespoon minced onion
• 1/3 cup fresh bread crumbs
• 1/2 cup water
• 1/2 pound lean ground beef
• 1/2 lean ground pork
• 1 egg yolk, lightly beaten
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground allspice
• 4 tablespoons vegetable oil or butter

Gravy

• 2 tablespoons flour
• 1 cup canned beef broth
• Worcestershire sauce to taste

Method

To make the meatballs: In a small skillet, melt 1 tablespoon butter over medium high heat. Add 1 tablespoon minced onion and cook, stirring 2 minutes or until soft. Remove from heat. In bowl of electric mixer, soak 1/3 cup fresh bread crumbs in 1/2 cup water for 1 to 2 minutes, or until soft. Add cooked onion and remaining meatball ingredients, except butter or oil, and beat on low speed until smooth. Turn mixer to high and beat until light in color and fluffy about 10 minutes. Dipping your hands in cold water frequently to prevent sticking, shape meat mixture into 1 inch balls. In large skillet, heat 4 tablespoons oil over medium heat. Cook meatballs in batches, without crowding them; turning them until browned on all sides, 5 to 7 minutes. Remove cooked meatballs to paper towels to drain briefly, then to heated serving dish. Cover and keep warm. 

Gravy

Reduce heat under skillet to low. Add 2 tablespoons flour and cook, stirring, until lightly browned. slowly whisk in 1 cup beef broth and simmer, whisking constantly, until thick and smooth. Stir in Worcestershire to taste. Strain gravy, if desired and pour over meatballs. Serve with toothpicks.

Tip: You can prepare meatballs and gravy 2 days in advance. Cool each separately, then place in separate containers, cover and refrigerate. To serve, bring the gravy to a simmer over low heat and stir in the meatballs and warm them until just heated through.

Tip: Prepare 2 days and advance. The morning of the party  put them in a crock pot and keep it on low and serve them right from the crock pot.

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