Swedish Meatballs

9/11/10. Tonight it will be Swedish meatballs. A friend of mine who raises grass fed beef says about forty percent of the animal winds up as ground beef. It only makes sense then, if one is to eat beef about forty percent should be ground beef. Ground beef can become more than hamburgers, chili and hamburger helper stews. Meatballs fall into that category. It’s all in the spices. Here it’s a combination of nutmeg and allspice.

Swedish Meatballs:

¾ lbs. ground beef

¾ lbs. ground pork

2 slices of bread

¼ cup of milk

2 egg yokes

¼ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon black pepper

½ teaspoon salt

½ cup of finely chopped onions

1 tablespoon of butter for sautéing the onions

Tear or chop the bread slices into small pieces mix them with milk in a mixing bowl large enough for all of the ingredients. Let the bread and milk soak and sauté the onions in butter until soft. Let the onions cool to room temperature then ad to bread milk mix. Mix the spices into the egg yokes then addd to the mix. Add the ground beef and pork and mix thoroughly. Form into 1 to 1 ½ inch balls and brown in batches in skillet set at medium high in 2 tablespoons of canola oil or lard until nicely browned on all sides about 7 to 8 minutes per batch. Reserve cooked meatballs in an oven proof casserole to a two hundred degree oven.

For the sauce:


2 14.5 ounce cans of low sodium beef broth

½ cup of heavy cream

¼ cup of flour

Thoroughly mix the flour with ½ can of beef stock for a white wash. Drain the excess fat from the skillet and the deglaze the skillet with remaining beef broth. Bring the broth to a hard boil then slowly add the whitewash while vigoriously mixing with a whisk. Once the sauce has thickened add the heavy cream. Continue to cook until the sauce has reached the desired consistency. Season the sauce to taste with salt, pepper and nutmeg. Pour over the meatballs and bake in a 250 degree oven for 40 minutes to an hour then serve over noodles.