SWEDISH MEATBALLS
Serves: 6
1 lb (500 g) lean ground beef
1/2 lb (250 g) lean ground pork 1 small onion, finely chopped (1/2 cup/125 mL)
3/4 cup (175 mL) plain panko bread crumbs
2 tbsp (30 mL) finely chopped fresh parsley
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
1 tsp (5 mL) Worcestershire sauce
1 egg, beaten
1/2 cup (125 mL) milk Sour cream for garnish Gravy (see recipe)
1. In a large bowl, mix together the beef, pork, onion, crumbs, parsley, salt, pepper, Worcestershire, egg and milk. Shape into meatballs
1-1/2 inches (4 cm) in diameter. Heat a large, heavy, greased frying pan over medium-high heat and cook meatballs on all sides just until browned, eight to 10 minutes. Remove from pan and keep warm.
2. For the gravy: In the same pan over medium heat, melt 1/4 cup (60 mL), butter and use a wire whisk to stir in 1/4 cup (60 mL), all-purpose flour, 1 tsp (5 mL), paprika, 1/4 tsp (1 mL), salt and 1/8 tsp (0.5 mL), freshly ground pepper and cook until bubbling. Stir in 2 cups (500 mL), water, cooking until mixture boils, thickens.
3. Add meatballs to gravy and cook over mediumlow heat for eight to 10 minutes. Stir in 3/4 cup (175 mL) sour cream, heating just until hot, and serve.