Swedish Meatballs by Twin2

[S_Wirth]

Swedish Meatballs

Submitted by: Twin2
Last Updated: 7/27/2009

• 1 1/2 cups fresh bread crumbs
• 1 cup heavy cream
• 2 Tablespoons butter, divided
• 1 small onion, chopped
• 1 pound ground beef
• 1 pound ground pork
• 3 Tablespoons chopped fresh parsley, divided
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1 cup beef broth
• 1 Tablespoon all purpose flour
• 1 cup sour cream

Combine bread crumbs and cream in a small bowl; mix well. Let stand 10 minutes. Melt 1 tablespoon butter in a large skillet over medium heat. Add onion. Cook and stir 5 minutes or until onion is tender.

Combine beef, port, bread crumb mixture, onion, 2 Tablespoons parsley, salt pepper and allspice in a bowl; mix well. Cover; refrigerate one hour. (I have left this mixture in the refrigerator over night with no problem.)

Pat meat mixture into a 1 inch thick square on a cutting board. Cut into 36 squares. Shape each square into a ball. (Or use a scoop!) Melt remaining 1 Tablespoon butter in same large skillet over medium heat. Add meatballs. Cook 10 minutes or until browned on all sides and no longer pink in center. Remove meatballs from skillet; drain on paper towels.

Drain drippings from skillet, discard. Pour broth into skillet. Heat over medium-high heat, stirring frequently and scraping up any browned bits. Reduce heat to low.

Combine sour cream and flour; mix well. Stir sour cream mixture into skillet. Cook 5 minutes, stirring constantly. Do not boil. Add meatballs. Cook 5 minutes more. Sprinkle with remaining 1 Tablespoon parsley. Garnish as desired.

Note: Mashed potatoes, boiled red potatoes, spatzle, or broad egg noodles are wonderful with this dish. I often make it for buffet dinners and put it in a crock pot to hold warm. I never have anything to take home!

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