Swedish Meatballs

From a friend. New Year’s Day, 1986

Soak bread crumbs in milk. Sauté onion in 2 tablespoons butter until soft. Add to bread crumbs; then add beef, seasonings and slightly beaten egg.

Form into 1-inch balls. Roll in flour; sauté in remaining butter 10 minutes, or until lightly browned. Add cream or stock; cover and simmer gently for 5 minutes.

Remove meatballs to serving dish. Thicken gravy with 1 to 1-1/2 tablespoons flour blended with an equal amount of water. Pour over meatballs. Makes 6 servings.

Charlie’s gravy variation: Use two cups of stock (or one cup of stock and one cup of sour cream). Thicken with 3 tablespoons flour and an equal amount of water. Add 1/4 teaspoon nutmeg and 1/8 teaspoon pepper to thickening mixture.


© Charlie Petitt