Swedish Meatballs

For an appetizer course, drizzle slightly-thinned lingonberry preserves or cranberry sauce over the platter of meatballs and skewer each with a toothpick. Traditionally served with mashed potatoes or over egg noodles, Swedish meatballs pair nicely with a tart side dish like vinegar-braised red cabbage or a sweet and sour cucumber salad. The uncooked meatballs can be frozen for up to 3 months.

Ingredients

• 1 C crumbled rye bread
• 1/3 C milk
• 1 lb lean ground beef
• 1 lb lean ground pork
• 3 eggs
• ½ C finely diced onion
• ½ t allspice
• ½ t nutmeg
• 1 t paprika
• 1 t salt
• ½ t black pepper
• 2 T vegetable oil , divided
• 2 T butter
• 2 T flour
• 2 C beef broth
• 1 T sour cream

Instructions

1. In a small bowl, mix the crumbled bread and milk. Set aside.
2. In a large bowl, mix the ground meats, eggs, onion, spices and bread mixture. Roll into balls about 1-2 inches in diameter (about 1 tablespoon) and place them in the refrigerator for 30 minutes. Heat a tablespoon of oil in a large skillet, add several meatballs (without crowding the pan) and cook 8 to 10 minutes, turning them every few minutes to brown evenly. Remove cooked meatballs to a pan or baking dish in a warm oven, add more oil to the pan, and cook the remaining meatballs.
3. Once meatballs are cooked, melt 2 tablespoons butter in the same skillet, add the flour and stir well. Slowly whisk in the beef broth and bring to a simmer. Simmer for a few minutes until the sauce has thickened and reduced. Add salt and pepper to taste and stir in sour cream. Add the meatballs to the sauce and simmer for 5 minutes or place the meatballs on a shallow platter and pour the sauce over them. Serve warm.