Swedish Meatballs

  • 2 lbs ground beef                               
  • 3 T flour
  • 1 cup bread crumbs                             
  • 2 cups water
  • 1 cup milk                                           
  • 2 beef bouillon cubes
  • 1 medium onion                                   
  • pinch of grated lemon peel
  • 3 Tablespoon (divided) butter          
  • 1 c sour cream
  • 2 eggs                                                 
  •  minced dill or parsley
  • 1 tsp salt                                               
  • Hot cooked noodles
  • Dash nutmeg & pepper


In a bowl  — mix beef, bread crumbs & milk.   Saute onion in 1 T butter until golden.   Add to meat with eggs, salt (we omit salt now) nutmeg & pepper.  Mix with hands – shape into 1 inch balls.   Brown in 2 T butter.   Remove
balls, set aside.  Into pan — stir flour, gradually stir water & bouillon cubes, stir til boiling.  Add lemon peel.  Return balls to skillet.  Simmer uncovered over low heat for 1 hour.   Place meat in serving dish.  Stir sour cream into
gravy, just to heat.  Adjust seasonings.  Pour gravy over meatballs.   Sprinkle with dill.   Serve with noodles (makes 6 – 8 servings. )

May be cooked ahead.  Refrigerate meatballs & gravy separately omitting sour cream until reheating.