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 and 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.