Swedish Meatballs
- 2 lbs ground beef                 Â
- 3 T flour
- 1 cup bread crumbs              Â
- 2 cups water
- 1 cup milk                                         Â
- 2 beef bouillon cubes
- 1 medium onion                                 Â
- pinch of grated lemon peel
- 3 Tablespoon (divided) butter       Â
- 1 c sour cream
- 2 eggs                                                Â
- Â minced dill or parsley
- 1 tsp salt                        Â
- 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.