It is a cool, showery Saturday afternoon and I am warmly ensconced at home. Besides doing my laundry I thought I would get creative in the kitchen and make a batch of meatballs in memory of the Swedish women in my family. I adapted this from a recipe I found at AllRecipes.com. It’s not quite how my mom used to make them– I think she used onion soup mix in the gravy. Anyway, it’s the thought that counts, so here’s to you, Mom.
Swedish Meatballs of a Sort
Makes 3 dozen meatballs, about 6-9 servings
Takes about an hour and a half.
1 large white bolillo roll pulsed into breadcrumbs in a food processor
1/2 cup heavy cream
1 teaspoon butter
1 teaspoon olive oil
1 small onion, minced
3/4 pound ground beef
3/4 pound finely ground pork
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger (optional)
Another teaspoon olive oil
3 tablespoons all-purpose flour, or as needed
2 cups beef broth, or as needed
2 large spoonfuls of sour cream
Place the breadcrumbs into a large bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt together 1 teaspoon of butter and 1 teaspoon of oil in a skillet over medium heat. Stir in the onion and cook until it turns light brown, about 10 minutes. Place onion into the mixing bowl with the breadcrumbs. Mix in the ground beef, ground pork, eggs, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Use your hands but don’t overwork the mixture or you will get tough meatballs.
Melt another teaspoon of oil in a large skillet over medium heat. Pinch off about 1 1/2 tablespoons of the meat mixture per meatball, and form into balls, about the size of a large walnut. Place 12 meatballs into the skillet, and brown one side, about 5 minutes. Flip them all. when that side is brown, remove from the pan and add another 12. Repeat for two more batches of 12 each. Remove all from pan as browned and set aside.
After the last batch is removed, whisk 3 tablespoons of flour into the pan drippings and cook over a low heat for a minute or so, constantly stirring. Then gradually whisk in 2 1/2 cups of beef broth Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Return all the meatballs to pan, cover, and simmer for about 20 minutes. Just before serving, gently mix in in the sour cream. Season to taste with salt and black pepper. Serve over cooked egg noodles and a dab of lingonberry preserves on the side.
I’ll have about half of these for several lunches and dinners during the week and freeze the rest.