Swedish Meatballs

We love a good meatball in our family.  Usually I will make BBQ meatballs or our version of Moink Balls, but I thought I would change it up a little and try something my family hasn't had.  I figured with it being in meatball form the kids would be more willing to try it.  I have some other meatball recipes in the works that I am planning to test on my family.  They were a little hesitant a first, but this dish ended up going over very well in my family.   

Swedish Meatballs

1  cup fresh breadcrumbs

2/3  cup milk

3  tablespoons butter, divided

1  cup finely minced onion

3  slices thick cut bacon, minced

1 ½  teaspoons kosher salt

1  teaspoon black pepper

1  teaspoon brown sugar

1  teaspoon ground allspice

½  teaspoon ground nutmeg

2  pounds ground beef (or use a mix of beef and pork if you prefer)

3  tablespoons flour

2  cups beef broth

2  tablespoons sour cream

Hot cooked buttered egg noodles or parsley rice, for serving

Mix breadcrumbs and milk in a large bowl.  Set aside and let soak for about 5 minutes.  Meanwhile melt 1 tablespoon butter in a large skillet over medium heat.  Sauté onion for about 10 minutes until soft and light brown.  Transfer onion to the large bowl with the breadcrumbs and milk.

Add the minced bacon to your large skillet and cook until crisp. Remove cooked bacon with a slotted spoon and place in the large bowl with the breadcrumb mixture.  Reserve the bacon fat in the skillet.

To the large bowl with the bread crumbs add the salt, pepper, brown sugar, ground allspice and ground nutmeg; mix well.  Add the ground beef to the bowl and mix well.  Using a 1 ounce (about 2 tablespoons) cookie scoop to measure beef mixture roll into meatballs and place on a broiler pan.  Bake in a 350 degree oven for about 25 minutes until cooked through. 

While the meatballs are cooking melt 2 tablespoon butter in the large skillet with the reserved bacon fat.  Whisk in the flour and mix until a smooth paste formed.  Cook for about 1 to 2 minutes.  Slowly add the 2 cups beef broth and bring to a simmer, whisking often.  Add the cooked meatballs to the pan and cook until heated through.  Remove from the heat and stir in the sour cream.  Stir to coat meatballs.  Serve over buttered noodles or parsley rice.

Cooks Note:  I like to cook meatballs on a broiler pan.  It is less messy and you use less fat to cook them this way. They will brown nicely and the fat will drain away. Line the bottom part of the broiler pan with foil for easy cleanup.

You can also use this recipe and make smaller meatballs (about 1 tablespoon of the meat mixture) and make this an appetizer.

Enjoy!

Kim