A client asked if I could make Swedish Meatballs, the cold weather recently made her think of comfort food from her homeland I guess...The following recipe is what I cooked for her and it was very well received:
Meatballs:
1/4 c sauteed onion, cooled
1/2 c bread crumbs
1/2 c milk
1/2 lb ground beef
1/2 lb ground pork (could go 1/4 c pork and 1/4 c veal should you be so inclined)
1 large egg
1/2 t @ ground allspice, ground nutmeg, cracked pepper, salt
Brown little (about golf ball size) meatballs in a nonstick pan and set to drain on paper towels. Then it's time to make the sauce/gravy:
1 c sliced mushrooms-add to pan drippings and sautee until the mushrooms are cooked (you'll begin to see liquid again in the pan). Remove mushrooms to cool.
Gravy
2 T butter
3 T flour
2 c beef stock
1 T chopped dill
1/3 c sour cream
Add butter and flour to that same pan you've been using and cook over medium heat for a few minutes. Add beef stock and whisk until smooth, cook to boiling. Remove from heat and whisk in dill and sour cream, once incorporated add the mushrooms and meatballs and let stand for 15 minutes to cool/incorporate.
Serve over hot egg noodles
