Swedish Meatballs
I think I found THE Swedish Meatball. This recipe makes enough for around 6 to 8 servings, but double-up to serve a crowd. Perfect throw-back cocktail food.
Ingredients:
1 cup fresh breadcrumbs (use canned)
2 1/3 cups low-salt beef stock, divided
4 tbsp. unsalted butter, divided
1 cup minced onion
2 thick slices bacon, minced
1 lb. ground beef
3/4 lb. ground pork
3 large eggs, lightly beaten
1 tbsp. kosher salt
1 1/2 tsp. freshly ground black pepper
1 1/2 tsp sugar
1 tsp. ground allspice
1/2 tsp. ground nutmeg
2 tbsp. all-purpose flour
2 tbsp. sour cream, whisked
wide egg noodles (follow package cooking instructions)
Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 tbsp. butter in a medium skillet over medium heat. Add onion and saute until browned, about 10 minutes. Transfer onion to a large bowl.
Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 tbsp measure, roll meat mixture into balls; transfer to a rimmed baking sheet.
Melt 1 tsp butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 2-3 batches and adding 1 tbsp butter between batches (if necessary), brown meatballs on all sides, about 6-8 minutes per batch. Transfer meatballs to plate. Drain all but 2 tbsp drippings from pot. Whisk in flour until smooth pasted forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, fold in sour cream, and stir to coat meatballs. Serve over egg noodles.
