Swedish Meatballs

prep time:: 20 to 30 minutes
total time:: 45 minutes to 1 hour

Makes 25-30 2" meatballs

Unlike the swedish meatballs known to many with a thick gravy-like sauce, this version is prepared in a beef broth, flavored with sherry and is the perfect end to a cold, wet day.

ingredients

1 lb ground round
1/2 lb ground pork
1/2 lb ground veal
2 slices bread
1/4 - 1/2 cups milk
1/4 C minced onion
1 tbsp butter
2 eggs
1-2 tbsp chopped parsley
1 1/4 tsp salt
1/4 tsp paprika
1/2 tsp lemon zest
1 tsp Worcestershire sauce
14-28 oz. beef broth
1/4 cup dry sherry

directions

1
1. Saute onion in butter until golden. While onions are cooking, combine the ground meats in a large mixing bowl using your hands (be prepared to have very cold hands!).
2
2. Soak bread in enough milk to soften. Wring the milk from the bread, then pull the softened bread into small pieces and mix in with the ground meat (do not add the milk).
3
3. Mix in the sautéed onions.
4
4. Add eggs, parsley, salt, paprika, lemon zest, lemon juice and Worcestershire sauce, and combine thoroughly with your hands.
5
5. Shape lightly into balls (don’t pack too tightly, or the meatballs will end up like cement), and space the meatballs in a large skillet so that they are not quite touching, and saute until lightly browned on the top and bottom.
6
6. Add the beef broth and the sherry. Bring to a boil, then reduce to a simmer and allow to simmer uncovered for 25 minutes, or until cooked through.
7
7. Season broth with salt and pepper to taste, then serve over egg noodles.