MSGID: 1:396/45.0 66ef488a   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Homemade Swedish Meatballs   
    Categories: Beef, Breads, Vegetables, Pork, Herbs   
         Yield: 5 servings   
       
   MMMMM-------------------------MEATBALLS------------------------------   
         3 sl White bread; crusts off, in   
              - cubes   
       1/4 c  Milk   
         4 tb Butter; divided   
       1/2 lg Onion; grated using the   
           lg Holes of a box grater   
         1 lg Egg   
       3/4 lb Ground beef   
       1/2 lb Ground pork   
         1 ts Kosher salt   
         1 ts Black pepper   
       1/2 ts Fresh grated nutmeg   
       1/2 ts Ground cardamom   
      
   MMMMM---------------------------SAUCE--------------------------------   
         3 tb Butter   
         3 tb Flour   
         2 c  Beef stock   
       1/4 c  Full fat sour cream   
         2 tb Lingonberry, red currant,   
              - raspberry, or cranberry   
              - jelly, to taste   
              Salt & pepper   
       
     Place the cubed bread in a large bowl and mix with the milk. Let sit   
     for 5 to 10 minutes. Once the bread has soaked up all the milk, shred   
     with the tines of a fork or by hand.   
        
     Melt 1 tablespoon of butter in a saute pan on med-high heat. Stir in   
     the grated onion and cook until translucent and softened, 3 to 4   
     minutes. Remove from the heat and let cool for a minute.   
        
     Stir the cooled onions into the milk bread mixture. Add the egg,   
     ground beef and pork, salt, pepper, nutmeg, and cardamom. Use your   
     (clean) hands to mix everything together until well combined.   
        
     (If you have extra time, chilling the mixture for 20 or so minutes   
     will make it easier to roll out the meatballs.)   
        
     Use your hands to form the mixture into meatballs about 1 1/4" to 1   
     1/2" wide and place them on a plate or sheet pan. This recipe should   
     make about 40 meatballs. Note that the meatballs will be a bit on the   
     wet side.   
        
     Heat 3 tablespoons of butter in a large sauté pan on medium heat.   
     When the butter is melted and foamy, start adding some meatballs to   
     the pan.   
        
     Working in batches as to not crowd the pan, slowly brown the   
     meatballs on all sides. Use a wooden spoon or tongs to turn them.   
     Handle the meatballs gently so they do not break apart as you turn   
     them.   
        
     Once the meatballs have browned on all sides and are just cooked   
     through, remove them from the pan to a bowl. You'll warm the   
     meatballs in the sauce later.   
        
     Once you have removed the meatballs from the pan, wipe out the butter   
     and blackened bits with a paper towel.   
        
     We'll want to start with fresh butter so we don't pick up any burnt   
     bits from the pan. This way, we will be able to more accurately gauge   
     the amount of fat in the pan for making the meatball sauce in the   
     next step.   
        
     Add 3 tablespoons of fresh butter to the pan. Heat the butter in the   
     pan on medium heat until it melts and starts to bubble.   
        
     Slowly whisk in 3 tablespoons of flour. Stir until smooth. Continue to   
     stir, allowing the flour mixture to cook, several minutes, until the   
     roux is the color of coffee with cream.   
        
     When the roux has cooked to a lovely shade of light brown, slowly add   
     the stock, stirring as you do.   
        
     The stock will sputter at first and the roux may seize up, but keep   
     adding the stock slowly and keep stirring. Eventually the sauce will   
     loosen and become silky.   
        
     Remove the pan from heat and stir in the sour cream. If you are   
     including jelly, either stir it in now or serve it on the side. Taste   
     for seasonings and add more salt & pepper to taste.   
        
     Return the meatballs to the pan with the sauce and cook on low heat to   
     warm them through for a few minutes.   
        
     Serve over mashed potatoes or egg noodles. Or serve individual Swedish   
     meatballs dipped in gravy as an appetizer.   
        
     Yield: 4 to 6 main dish servings   
        
     Recipe by: Elise Bauer   
        
     RECIPE FROM: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
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