Swedish Meatballs

Okay, I can't be the only one out there who immediately thinks of IKEA when they hear the words "Swedish Meatballs".  Oh how I love IKEA.  Maybe we'll live near one soon.  Organizing supplies. Containers. Oh! How I love containers.  Don't even get me started on The Container Store.  Sometimes I browse their websites and drool.  And then I wander around the house looking for things to re-sort and organize.  Sometimes I bring my label maker around with me and find things to label.  

*sigh*

I love to organize. I know, weird, right?

Anywho. These are NOT your IKEA meatballs.  These are delicious and homemade and not frozen and tasty, tasty, tasty.  I made these quite a while ago and sort of forgot about them. I don't know why, because as I stare at this photo thinking of a story to tell you guys, I'm quickly remembering exactly how delicious these were.  These meatballs have the perfect texture. They hold together well but are light and fluffy.  They have tons of flavor and the gravy they are served with is perfect.  I ended up adding a bunch of dill to this dish just because it complimented it so well.  

These are perfect as a meal with some veggies, but they would be perfect appetizers for a party to to bring some place.  Because they simmer for about an hour, you could easy prep everything and transfer it all to a crock pot and bring int wherever you need to.

Swedish Meatballs
Printable Recipe
By Thibeault's Table, Adjusted from c.1998, M.S. Milliken & S. Feniger

Meatballs:

• 2 slices white bread, crusts removed
• 1/2 cup milk
• 1 pound ground beef
• 1 pound ground pork
• 1 small onion,
• 2 to 3 eggs
• 1/4 to 1/2 teaspoon ground allspice
• 1/2 teaspoon Nutmeg
• 1/8 teaspoon ground ginger
• Salt and freshly ground black pepper
• Butter and vegetable oil for frying meatballs

Gravy:

• 3 cups beef stock
• 2 to 3 tablespoons flour
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• Fresh parsley or Dill, for garnish

1. Pulse onion, bread and milk in processor.
2. Mix beef and pork together. Add spices, salt, pepper and mix well.  Add onion/bread/milk mixture and using hands mix to combined. Add eggs.  Test seasoning by sauteing a small piece.  Taste and adjust seasoning.   
3. Shape meatballs.  Heat skillet, add butter and oil and brown meatballs. 
4. Remove from pan. Make sauce by adding flour to the drippings. Cook for a couple of minutes.  
5. Add enough beef broth to make sauce.  Add 1/2 cup cream.  Bring to a simmer and add the meatballs to the sauce and simmer for at least an hour.
6. Serve over noodles. Sprinkle with minced parsley or dill.