Swedish Meatballs
Total preparation time: 2.5 hours
Serves: 16Ingredients:
- 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)
Steps:
- 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.
- 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.
- 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.
- 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.