Swedish Meatballs with Gravy
Blame it on my beloved (and large) group of Swedish friends, but no party or holiday is complete without Swedish Meatballs. Oddly fun to make and pleasing to diners of all ages, these put a smile on my face and remind me of some of my favorite people and memories of all time. Best paired with a mulled wine (Glögg) – I also recommend picking up a jar of Lingonberry from Ikea or your nearest specialty store, unless you want the ultimate experience of canning your own.
Yield: Makes 6 servings
1 pound ground beef
3/4 cup bread crumbs, soaked in 1/2 cup milk
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small onion, grated and drained
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 tablespoons butter
1 1/2 tablespoons flour (any kind)
1 cup chicken broth
1/2 cup sour cream
Lingonberry or cranberry sauce (optional)
1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.
2. Place 3/4 of the butter in a skillet over medium-high heat. Brown the meatballs for about 10 minutes.
3. Remove them and most of the fat. Stir the flour and the remaining butter into the pan.
4. Add the broth. Simmer until it thickens, about 2 minutes.
5. Strain it with a sieve to remove clumps. Return it to the pan.
6. Reduce heat to low; stir in the sour cream.
7. Return the meatballs to the pan for 1 minute. Serve with lingonberry sauce.