Wednesday, November 2, 2011

Scandinavian Meatballs

I should probably refer to these as Swedish Meatballs, but I am of Norwegian heritage and this delicious meal is known throughout Scandinavian, and not just restricted to Sweden. This dish reminds me a lot of home and has remained a favorite comfort food for me. Traditionally these meatballs are served with mashed potatoes, but I love when they are combined with egg noodles and topped with some fresh parsley. The meatballs are very tender and flavorful and compliment the rich and creamy sauce. This is a great winter meal that is filling and delicious.

Scandinavian Meatballs
1 lb ground beef
3/4 cup of bread crumbs soaked in 1/2 cup of milk
1 egg
1 tsp salt
1/4 tsp pepper
1 small onion, finely chopped
1/4 tsp of nutmeg

For the sauce
4 tbsp butter
1 1/2 tbsp flour
1 cup chicken broth
1/2 cup sour cream

1) Preheat oven to 350
2) Combine first set of ingredients in a bowl and roll into balls about 1 inch round and place on wax paper until finished

3) In a large saucepan melt 3/4 tbsp of butter and brown meatballs, working in batches, once browned place on a sheet pan lined with foil

4) Once all meatballs are browned, but not fully cooked, place in oven and finish cooking, about 15 minutes

5) In the saucepan, remove most of fat, if there is any, and add the remaining butter, when melted add the flour and create a roux

6) Add chicken broth and reduce slightly
7) Lower heat and stir in sour cream and add meatballs

8) Serve over egg noodles or with mashed potatoes, top with parsley and enjoy!

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