Swedish Meatballs

This dish is Swedish and folk from other parts of the world confuse it with Danish meatballs. We think ours are best, but the Swedish meatballs are also good. Especially with lingonberry preserves. In Denmark we can get them fresh in the Autumn, and, of course, all year long as a preserves. You also buy jars of them at Ikea, which is a Swedish company.



Swedish Meatballs

1 cup fresh breadcrumbs

2½ cups beef stock, divided

4 tbs. butter

1 cup minced onion

4 slices bacon, minced

1 lb. ground beef

3/4 lb. ground pork

3 large eggs, lightly beaten

1 tbsp. kosher salt

1½ tsp. freshly ground black pepper

1½ ts. sugar

1 tsp. ground allspice

½ tsp. ground nutmeg

2 tbsp. all-purpose flour

2 tbsp. sour cream

To make meatballs, mix breadcrumbs and 1/3 cup stock in a small bowl, Set aside. Melt 1 tbsp. butter over  medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onions to a large bowl.

Wipe out pan and return to medium heat. Add bacon and cook until crisp. Transfer bacon to onions. Add the next eight ingredients to bowl with onion mixture, mixing with your hands to blend.

To fry meatballs, melt butter or oil in a large skillet. It is important that the pan is very hot before meatballs are placed in a skillet, or they will stick to the pan. Dip a spoon in the fat in the pan and afterward dip a spoon into meat mixture, forming a round meatball. Drop meatballs into fat in the hot pan. Scoop a little fat over each meatball. Reduce heat and fry meatballs 6-8 minutes depending on their size, and then turn them over. Fry 6-8 minutes on the other side. Transfer meatballs to a plate.

To make gravy, after removing meatballs from the pan, stir flour into fat and cook until well browned, scraping in all sediment. Gradually stir in stock until gravy reaches the right consistency. Remember, gravy is always thickener after being removed from heat. Return meatballs to pan. Cover; simmer until meatballs are cooked 3-4 minutes. Remove from heat. Whisk in sour cream       and stir to coat meatballs.  A few drops of Worchester sauce can be added for a darker color. Season with salt and pepper. Serve gravy separately.
Suggested accompaniment: lingonberry (tyttebær in Daish) boiled potatoes


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