Swedish Meatballs

By weavincanuck

Ingredients

• 2 lbs. lean ground beef
• 1 medium onion, finely chopped (about 1/2 to 2/3 cup)
• 1 T. butter
• 1 T. fresh parsley, finely chopped (or 1 t. dried parsley)
• 1/2 t. nutmeg (divided)
• salt and pepper to taste
• 2 slices white bread (or 1 cup bread crumbs)
• 2 eggs
• 1-2 T. milk, canned milk, or heavy cream (if needed)
• 2 T. flour
• 1 1/2 cups beef stock or water or a combination of both (I like it best with all stock)
• 1/2 cup heavy cream (optional)

Details

Adapted from facebook.com

Preparation

Step 1

In a large skillet, saute finely chopped onion in butter over medium heat until lightly browned. Set aside to cool. Using a food processor, pulse bread and parsley together to make crumbs. Set aside. In large mixing bowl, mix meat, onions, crumbs, 1/4 tsp nutmeg, salt, pepper, and eggs. (I use my hands to mix it, but use a spoon if you wish). Mixture should be moist but not wet. Sometimes I add a tablespoon or two of milk here, but it depends on the size of the eggs and if you use dry bread crumbs or not.

Heat up the pan again (no need to wash it). Form the meat into balls the size of a walnut. Fry the meatballs at a medium to medium/high heat until lightly browned. The meatballs should be light brown but not be crispy brown, as they are meant to be soft and pillowy. Don't worry if they are all the way done at this point...they will cook more later.

Remove the meatballs to a plate or bowl. Remove most of the fat from the pan, but keep the brown bits and about a tablespoon of the fat in the pan. Sprinkle flour into pan and stir over medium heat for at least a minute or two. Add beef stock or water while stirring. This gravy is very forgiving...it is not meant to be completely smooth due to the pieces of meat and onion that you left in the pan. Add 1/4 tsp. nutmeg, taste, and adjust seasonings to your liking. Add the meatballs and simmer for about 20 minutes until done. If gravy seems too thick, add a little more stock/water. Now, Mom never added cream to her gravy, but some people insist on it. During the last five minutes of simmering, you can add 1/2 cup of heavy cream if you like, and *voila!* you have cream gravy! Sprinkle a little more fresh parsley on top and you'll look like a gourmet.

This makes a large batch...about 30 meatballs and should serve six unless you have a husband like mine who can eat about 20 of them. (10 at dinner and 10 snitched out of the pan). They freeze well. Serve over mashed potatoes, buttered noodles, or rice.