This is definitely a recipe I do not make enough. Swedish meatballs are one of my favorite dishes. This recipe was given to my sister Michele at her bridal shower by Barbara Cavallo, who is her husband’s aunt. She was born an Olson, so yes there is Swedish blood in her. I think the recipe came from another relative, either grandmother or mother. Either way they are delicious. Serve over egg noodles or rice or just eat them by themselves. Remember when making swedish meatballs you need to make them smaller than regular Italian meatballs. They do take some time to make but they are worth it. It’s a nice hearty meal for any time of year.

Swedish Meatballs with Egg Noodles

INGREDIENTS:

2 cups bread crumbs

2/3 cups  milk

½ cup chopped onion

2 pounds ground beef of your choice (You can mix ground pork and beef also)

2 eggs, beaten

2 teaspoons salt

1/8 teaspoon pepper

1 teaspoon nutmeg

4 tablespoons butter

4 teaspoons flour

2 cups hot water

1 cup milk

1 cup light cream

2 cubes MBT beef broth

Gravy Master

Fresh Parsley for garnish

DIRECTIONS:

1. In a large bowl soak bread crumbs in the milk. Add the onion, beef/pork, salt, pepper and eggs and mix together with hands. Be careful not to overmix.

2. Roll meat into walnut size meatballs and brown in large skillet in the butter. Cook until brown on all sides. When browned remove meatballs from pan and set aside.

3. In the same skillet put a little hot water with the flour. Stir until smooth. Add rest of hot water, light cream, beef broth, nutmeg and milk. Stir until smooth.

4. Place meatballs back into skillet and mix well. Cover skillet and simmer for 15 minutes. Brown with Gravy Master to color. Garnish with parsley.

Serve with egg noodles, rice or pasta of choice.