Swedish Meatballs

This Recipe Is:

(Makes about 72 meatballs)

Brought to this country by Scandinavian immigrants, Swedish meatballs were popular at the turn of the 20th century and then made a comeback in the 1950s.

• 1 medium onion, finely chopped
• 5 tablespoons butter, divided
• 2 pounds ground meat (mixture of beef, pork, turkey, or veal)
• 1 cup fine white bread crumbs
• 1/2 cup half-and-half
• 2 eggs, lightly beaten
• 2 teaspoons salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg
  
  For the gravy
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups light cream
• 1 cup beef broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Paprika and chopped fresh parsley

1. In a nonstick skillet over medium heat, cook onion in 2 tablespoons butter for about 5 minutes or until softened. Set aside to cool.

2. Combine sautéed onions with remaining meatball ingredients in large bowl. Mix thoroughly until fully combined. Shape mixture into 1-inch balls.

3. In large nonstick skillet over medium heat, melt 1 tablespoon butter and cook one third of meatballs for 8-10 minutes. Repeat twice more until all the meatballs are browned.

4. To make gravy: add 3 tablespoons butter to drippings in pan, stir in flour, and cook for about 1 minute. Remove skillet from heat and slowly stir in light cream and beef broth. Return to heat and stir constantly until mixture thickens. Add meatballs, salt, and pepper. Cook, covered, for 5 minutes, until meatballs are cooked through. Serve with paprika and chopped parsley.

Make-ahead tip: Meatballs can be prepared through Step 3 and frozen. Make gravy just before serving.

Nutrients per serving (1 meatball)

• Calories 56
• Protein 3g
• Carbohydrate 1g
• Fat 4g
• Dietary fiber 0g
• Cholesterol 22mg
• Sodium 125mg