Nana Brown's Swedish Meatballs
- Ready In:
- 1 lb 10 ounces ground beef
- 5 slices bread (I like them a day old)
- 1 teaspoon sugar
- 3⁄4 tablespoon salt
- 1 pinch pepper (black or white)
- 1⁄2 teaspoon allspice (do not forget this, it is what gives the meatballs their distinctive taste!)
- 1 egg
- 1 onion, minced fine
- 1 -2 tablespoon flour or 1 -2 tablespoon cornstarch
- Gravy Master (optional)
- beef, bullion powder (optional)
- 1 -2 cup water
- Wet bread with water until moist, but not soggy. I add it by spoonfuls.
- Add ground beef and mix.
- Add sugar, spices, egg, onion and mix well.
- Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
- In batches, brown meatballs on all sides over medium-low heat.
- Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
- Make Gravy!
- Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
- Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
- Add flour/water mixture.
- Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
- Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
- When gravy is done, pour over meatballs and enjoy!
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