SWEDISH MEATBALLS

Swedish Meatballs image

Provided by Robert Farrar Capon

Time 1h

Number Of Ingredients 15

Ingredients

3 tablespoons minced onion
2 tablespoons butter
1 pound each beef, veal and pork, ground together
1 tablespoon allspice
1 tablespoon salt or to taste
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon white pepper
1 cup fine dry white bread crumbs
1/2 cup beef stock
2 eggs
Butter for sauteing
1 quart beef stock, bouillon or broth
4 tablespoons flour

Steps:

Saute onion in 2 tablespoons butter until golden. Combine with all remaining ingredients except last three and mix thoroughly by hand.
Shape into small balls and saute in batches in butter, about 4 tablespoons, until nicely browned.
Remove to large pot, add beef stock and simmer gently for 45 minutes. Refrigerate overnight.
In morning, remove and reserve any hardened fat from top, heat meatballs until the stock melts and pour off stock.
Make roux of 4 tablespoons reserved fat and 4 tablespoons flour, add stock and cook, stirring, till thickened. Return meatballs to sauce, heat through and serve.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 6 grams, Sodium 460 milligrams, Sugar 1 gram, TransFat 0 grams