SERVES: 8

Ingredients

• 1 cup crumbled rye bread
• 1/3 cup milk
• 1 pound lean ground beef
• 1 pound lean ground pork
• 3 eggs
• 1/2 cup finely-diced onion
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil, divided
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef broth
• 1 tablespoon sour cream

Directions

1. In a small bowl, mix the crumbled bread and milk. Set aside.

2. In a large bowl, mix the ground meats, eggs, onion, spices, and bread mixture. Roll into balls about 1 – 2 inches in diameter (about 1 tablespoon) and place them in the refrigerator for 30 minutes.

3. Heat a tablespoon of oil in a large skillet, add several meatballs (without crowding the pan) and cook for 8 to 10 minutes, turning them every few minutes to brown evenly.

4. Remove cooked meatballs to a pan or baking dish in a warm oven, add more oil to the pan and cook the remaining meatballs.

5. Once the meatballs are cooked, melt 2 tablespoons butter in the same skillet, add the flour and stir well.

6. Slowly whisk in the beef broth and bring to a simmer. Simmer for a few minutes until the sauce has thickened and reduced. Add salt and pepper to taste and stir in sour cream.

7. Add meatballs to the sauce and simmer for 5 minutes or place the meatballs on a shallow platter and pour the sauce over them.

8. Serve hot.

Recipe Notes

Traditionally served with mashed potatoes or over egg noodles, Swedish meatballs pair nicely with a tart side dish like vinegar-braised red cabbage or a sweet and sour cucumber salad. The uncooked meatballs can be frozen for up to 3 months.

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