SWEDISH MEATBALLS
About 25 small meatballs; 5 servings
Melt in a small skillet over medium heat:
- 1 tablespoon butter
Add and cook, stirring until soft, 3 to 4 minutes:
- ¼ cup minced onion
Set aside. Combine in the bowl of an electric mixer and let stand until soft, about 2 minutes:
- ⅔ cup fresh bread crumbs
- ⅓ cup milk
Add the sautéed onions along with:
- 12 ounces lean ground beef
- 12 ounces lean ground pork
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon grated or ground nutmeg
Beat on low speed until smooth, then turn the mixer to high speed and beat until light and fluffy, about 2 minutes. Shape the meat into 1- to 1 ½-inch balls. Melt in a large skillet over medium heat:
- 4 tablespoons (½ stick) butter
Brown the meatballs in batches, then remove and drain on paper towels. If the butter in the skillet has burned after cooking all the meatballs, pour it out and discard it, leaving any browned bits in the skillet. Add to the skillet if needed:
- (4 tablespoons butter)
Add to the skillet and cook, stirring, until lightly browned:
- 2 tablespoons all-purpose flour
Slowly add while whisking:
- 2 cups beef stock or broth
Cook, whisking, until the gravy is thick and smooth. Return the meatballs to the skillet, cover, and cook until the meatballs are heated through, about 5 minutes. Remove them to a platter and whisk into the sauce:
- ⅓ cup sour cream or heavy cream
- (2 tablespoons lingonberry or red currant jelly)
Pour the sauce over the meatballs.