Escape Guesthouse

Swedish Meatballs: Appetizer-Snack

Servings: 16

Prep time:2.5 hours

Ingredients:

• 

  1 1/2 lb ground sirloin or other beef

• 

  1/2 lb ground pork

• 

  2 eggs, beaten

• 

  1 slice thick white bread

• 

  1 medium or large onion, minced

• 

  1/2 cup fresh parsley, minced

• 

  1 teaspoon grated lemon zest

• 

  2 teaspoons fresh lemon juice

• 

  2 teaspoons fresh dill, minced

• 

  salt and pepper to taste

• 

  4 cups (low sodium) beef stock or consommé

• 

  1 1/2 sticks butter (3/4 cup)

• 

  1/2 cup all-purpose flour

• 

  3 tablespoons small capers, drained

• 

  2 cups sour cream

• 

  (sherry, to taste)

Step 1:

Soak bread with water, wring out and shred. Mix well in large bowl: beef, pork, eggs, shredded bread, onion, parsley, lemon zest and juice, dill, salt and pepper to taste. Shape mixture into small balls.

Step 2:

Melt a few tablespoons butter in a high-walled frying pan. Brown meatballs on all sides, adding more butter if needed. Meanwhile, bring stock to a simmer in another pot.

Step 3:

Add browned meatballs to hot stock and simmer 15 minutes. Meanwile, measure butter left in frying pan and add to it to make 8 tablespoons. Return butter to frying pan and melt. Add flour and stir with a wooden spoon or spatula over medium-low heat until smooth and golden-brown.

Step 4:

When meatballs have finished simmering, remove to a chafing or serving dish. Add broth to frying pan and stir over medium heat until thickened. Add capers, sour cream, and a little sherry if desired. Stir until heated through. Pour gravy over meatballs and serve.