Ingredients
-
-
2
-
1/4
-
3/4
-
3/4
-
1
-
1
-
1/8
-
1/4
-
1/8
-
-
-
-
-
Directions
Sliced Bread Swedish Meatballs, The gauntlet was thrown when my daughter’s future in-law’s Swedish Meatballs recipe was declared to be “the best in the world.” Here’s my valiant attempt to uphold the honor from OUR side of the family. A good electric skillet makes this as easy as can be. I often DOUBLE the gravy recipe, and add a bit of dill weed, nutmeg, and caraway seeds 8-, When you explain how to make the gravy, you don’t mention any of the spices that go in it. That’s probably why that one reviewer said it was so bland – he didn’t add the onion powder, the granulated garlic, the parsley, etc, because he only read the directions, and paid no attention to the list of ingredients.;o, No Pinterest tab to save either.
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Steps
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1
Done
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In a Small Bowl, Soak the Bread in the Milk Until Soft. in a Large Bowl, Combine All the Meatball Ingredients Except the Butter and Oil, and Add the Soaked Bread. Mix Thoroughly Until Smooth, It's Best to Use Your Hands For This. Shape Into Small, Golf-Ball Size Meatballs by Dipping Your Hands in Cold Water, the Meatballs Won't Stick to Your Hands.. |
|
2
Done
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Heat Butter and Oil in a Large Electric Skillet or Saute Pan Over Medium-High Heat. Add the Meatballs Without Crowding, and Gently Brown on All Sides, About 10 Minutes. Shake the Skillet Now and Then So Meatballs Stay Round and Brown Evenly. Place Them on a Heated Baking Pan in a Low Oven to Keep Warm. |
|
3
Done
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to Make Gravy, Deglaze the Skillet With 1 Cup of the Stock, Letting It Simmer For 5 Minutes While Scraping the Bottom of the Skillet With a Spatula. Strain the Gravy Into a Clean Saucepan and Add the Remaining 1 Cup of Stock. in a Small Bowl, Mix the Flour With 1/4 Cup of Cold Water Until Smooth. Whisk Flour Mixture Into Warm Gravy, and Let Simmer, Whisking Constantly to Prevent Lumps, Until Thickened Slightly, About 3-5 Minutes. Add the Cream and Season With Salt and Pepper. |
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4
Done
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to Serve, Arrange the Meatballs on a Serving Platter, Pour Hot Gravy Over Them, and Garnish With Parsley. Traditionally Served With Boiled New Potatoes, Lingonberry Sauce, and Lefse. I Just Put Over Buttered Noodles or Cooked Rice, and Sprinkled With Parsley. |
