Swedish Meatballs

inspiration: all-recipe's.com
prep: 30 minutes
cook: 1 hour
serves: 8-10


Description: If your lucky to be near an IKEA store you can always stock up on their famous Swedish meatballs. If you're not near a store than you'll have to make them yourself. They are worth the effort and freeze really well!

 Ingredients:
2 slices day-old white bread, crumbled1/2 cup heavy cream
1 teaspoon butter
1 small onion, minced
2/3 pound ground beef
1/3 pound finely ground pork
1 egg
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1 tablespoon butter
1/4 cup chicken broth
3 tablespoons all-purpose flour, or as needed
2 cups beef broth, or as needed
1/2 (8 ounce) container sour cream
 1 large bag of egg noodles, cooked and rinsed. 


Directions:

1. Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. 
2. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. 
3. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. 
4. Lightly mix in the bread crumbs and cream to the meat mixture.
5. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls.( or use a small ice cream scoop) 
6.  Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. 
7. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
8. Bake at 350 until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
9. To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. 
10. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. 
11. Pour the cooked and drained egg noodles into a large serving dish. Put the meatballs on top and pour the gravy over the whole dish.