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Thursday, May 6, 2010

Swedish Meatballs

This recipe makes about 72 meatballs in a light beefy gravy.

1 medium Onion, finely chopped
5 TB Butter, divided
2 pounds Ground Meat (mixture of beef, pork, turkey or veal, if desired)
1 cup Fine White Bread Crumbs
1/2 cup Half and Half
2 Eggs, lightly beaten
2 tsp Salt
1/2 tsp Dried Thyme
1/4 tsp Ground Black Pepper
1/4 tsp Ground Allspice

For The Gravy:

3 TB Butter
3 TB Flour
2 cups Light Cream
1 cup Beef Broth or Stock
1/2 tsp Salt
1/4 tsp Ground Black Pepper
Paprika and chopped fresh Parsley for garnish

In a nonstick skillet over medium heat, cook onion in 2 tablespoons butter for about 5 minutes or until softened. Set aside to cool.

Combine sautéed onions with remaining meatball ingredients in large bowl. Mix thoroughly until fully combined. Shape mixture into 1-inch balls.

In large nonstick skillet over medium heat, melt 1 tablespoon butter and cook one third of meatballs for 8-10 minutes. Repeat twice more until all the meatballs are browned.

To make gravy: add 3 tablespoons butter to drippings in pan, stir in flour, and cook for about 1 minute. Remove skillet from heat and slowly stir in light cream and beef broth. Return to heat and stir constantly until mixture thickens. Add meatballs, salt, and pepper. Cook, covered, for 5 minutes, until meatballs are cooked through. Sprinkle with paprika and chopped parsley and serve.

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