SWEDISH MEATBALLS
Makes: 26-30 meatballs
Meatballs:
2 cups (500 mL) cubed,
crustless bread, not packed 1/2 cup (125 mL) sour cream
1 tbsp (15 mL) neutral flavoured
vegetable oil
1 cup (250 mL) finely chopped
onion
4 egg yolks
1/4 tsp (1 mL) ground allspice
1/4 tsp (1 mL) ground nutmeg
1 1/4 tsp (6 mL) sea salt
1/2 tsp (2.5 mL) ground white
pepper
1 lb (454 g) lean ground beef
1 lb (454 g) ground pork
Sauce:
1/4 cup (60 mL) unsalted butter
1/3 cup (80 mL) all-purpose
flour
4 cups (1 L) beef broth
3/4 cup (180 mL) sour cream
2 tbsp (30 mL) chopped fresh
dill
Salt to taste
1. In a large bowl, combine the 1/2 cup (125 mL) sour cream and bread together. Let sit, stirring occasionally to allow the bread to soak well.
2. Heat oil in a medium frying pan over medium heat. Add onion and cook until onions become translucent. Cool.
3. Heat the oven to 400 F (205 C). Mash the bread to a paste by hand or with the paddle attachment of a stand mixer.
4. Add the yolks, allspice, nutmeg, salt, pepper and cooled onion. Mix thoroughly. Add the beef and pork and mix gently but thoroughly.
5. Roll into 1 1/2-inch (4-cm) balls. Place on a large, rimmed, foil-lined baking sheet. There should be space around each meatball; don’t crowd them. Bake for 15 minutes.
6. Melt the butter in a large frying pan over medium heat. Whisk in the flour and cook, stirring, to brown lightly. Whisk in the beef broth. Bring to a boil, stirring until it thickens. Add sour cream and season to taste.
7. Add the meatballs, bring to a boil, then simmer for 15 minutes. Sprinkle with dill just before serving.