Swedish Meatballs

Made with a milk-based gravy (sauce) and authentic from a real Swede!

• Ready In: 1 hr 20 mins
• Serves: 8-10
• Yields: 30 meatballs

Ingredients

• Meatballs

• 1  cup half-and-half
• 1 1⁄2 cups  plain breadcrumbs (see note)
• 1  teaspoon salt
• 1  teaspoon white pepper
• 1⁄2 cup onion, very finely minced
• 1  egg, slightly beaten
• 1 1⁄2 lbs lean ground beef

• Sauce

• 2 -3  tablespoons flour
• 1  teaspoon salt
• 1  teaspoon white pepper
• 1 -1 1⁄2 cup half-and-half, or
• 1 -1 1⁄2 cup milk
• 2  beef bouillon cubes, or
• 2  teaspoons beef bouillon granules

Directions

1. Mix together half and half, egg, bread crumbs, salt, pepper and onion. Let set 15-20 minutes so that the bread crumbs absorb the liquid. Mix lean ground beef into bread crumb mixture. Form into about 1" balls and fry in oil until browned on all sides (you may have to fry in batches). Remove meatballs from frying pan and set aside.
2. For sauce, make sure there is about 2-3 tablespoons oil left in frying pan. Add flour, salt, pepper and beef bullion, making a roux. Stir constantly and fry until flour is browned. Add half and half or milk, cook until thick and bubbly (this will not be as thick as gravy, should be thinner, add more milk or half and half if necessary). After sauce has thickened, place meatballs in sauce and warm.
3. Serve over cooked pasta of your choice or with dilled new potatoes.