Swedish Meat Balls
Ingredients
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
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.
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