Name: Swedish Meat Balls
Cuisine: Meat
Ingredients: 2 pounds hamburger (or 1-1/2 pounds ground beef and 1/2 pound ground pork); 3 slices bread; 2 cups water; 1 onion, minced and sauteed; 2 potatoes, boiled and mashed; 3 teaspoons salt; 1/8 teaspoon peppeer; 2 eggs; butter (or other fat); 3-4 tablespoons butter (or other fat); 1/2 cup flour; 3 cups beef stock; 1 cup cream; salt and pepper to taste

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Ingredients

2 pounds hamburger (or 1-1/2 pounds ground beef and 1/2 pound ground pork)

3 slices bread

2 cups water

1 onion, minced and sauteed

2 potatoes, boiled and mashed

3 teaspoons salt

1/8 teaspoon peppeer

2 eggs

butter (or other fat)

Instructions

Have the butcher grind the meat a couple of times. Soak the bread in water. While it is soaking, mince and saute the onion and mash the potatoes. Now mix all the ingredients in a large bowl; keep working the mixture until you have a smooth, spongy mass. It is best to work the mixture by hand. Heat butter (or fat) in a frying pan. Shape the balls by using a spoon and the palm of your hand, both wet. Brown evenly in the butter, shaking the pan meanwhile to keep the round shape. Remove to a kettle. Repeat until the meat mixture is used up. Make the gravy.

Gravy

Ingredients

3-4 tablespoons butter (or other fat)

1/2 cup flour

3 cups beef stock

1 cup cream

salt and pepper to taste

Instructions

Make the gravy in the same frying pan. Heat the butter (or fat) and add the flour, stirring to a golden paste. Add the stock gradually, stirring briskly to avoid lumps. If you prefer a darker gravy, add a few drops of Kitchen Bouquet or brown some sugar for the purpose. Add the cream and season to taste. Simmer the sauce 4-5 minutes. Pour the gravy over the meat balls and let them and cook in it over low heat for 40-60 minutes. Neither overcooking not reheating will harm this wondeerful concoction.