Swedish Meatballs

Swedish Meatballs might just be the ultimate comfort food.  Growing up with an Italian grandparent I was used to meatballs as a staple, but I always loved when they were served with this creamy gravy as an alternative. Serve them over rice or egg noodles.

swedish-meatballs

Meatballs:

2 slices white bread, crusts removed and torn into tiny pieces

1/4 cup milk

1 pound ground beef

1 pound ground pork

1 small onion, grated

1 egg, beaten

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp dried parsley

1/4 tsp each salt and pepper
Sauce:

6 Tbls butter, divided

2 cups beef broth

2 Tbls flour

1 Tbls Worcestershire sauce

1/2 cup heavy cream

salt and pepper to taste

In a small bowl soak the bread in the milk until soft.  In a larger bowl, combine all the meatball ingredients, then add the soaked bread.  Mix well with your hands.  Shape into approximately 20-24 meatballs.

In a large skillet, melt 2 Tbls butter.  Add meatballs and turn continuously until brown on all sides and cooked through (about 10 minutes).  Remove to plate and cover with foil to keep warm.

Add 4 Tbls butter to the skillet and when melted whisk flour in, stirring until it turns brown.  Slowly stir in the beef broth and Worcestershire sauce and simmer a few minutes to thicken.  Stir in cream and season with salt and pepper to taste.  Add Meatballs back to the skillet and simmer another 3-5 minutes to make sure they are heated through.

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