| Swedish Meatballs Meatballs: 1 lb. ground chuck 1 egg, lightly beaten 1/2 cup dry bread crumbs 1/2 cup beef broth 2 T. grated onion 1/4 tsp. ground allspice 1/4 tsp. ground mustard salt and pepper Combine the meatball ingredients and mix well. Form into balls about 3/4"-1 1/2" in diameter: do this by hand, or use a tablespoon-sized cookie scoop, or a melon baller. Heat a skillet with 2-3 tablespoons of vegetable oil to medium-high heat. Without overcrowding the pan, brown the meatballs. Shake the skillet gently during cooking to keep the meatballs turning and to cook them evenly, about 10-15 minutes depending on size. Use a spatula for the stubborn ones. After they are browned, remove them from the pan, drain on paper towels and keep warm, either cover with foil or put them in the oven set to warm. Repeat with the remaining meatballs. Sauce: 2 tablespoons pan drippings 2 tablespoons all-purpose flour 1 cup beef broth broth 1/4 sour cream 3 tablespoons red wine or sherry (optional) Drain all but 2 tablespoons of the fat from the pan. Add the flour and whisk until smooth, making sure you scrape up any of the brown bits on the bottom of the pan Add the broth and continue whisking until smooth and thickened. Whisk in the wine (if using) and the sour cream. Add the meatballs to the sauce, heat through and transfer to a serving dish. |
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