Swedish Meatballs

Ingredients:

• 2 lbs Ground beef
• 3 slices whole wheat bread
• 2 large russet potatoes - pealed and rough cuts
• 2 eggs
• 2 white onions, fine dice
• 2 tsp salt
• 1 tsp pepper
• 1 tsp celery salt
• 3 cups beef stock
• butter (as needed)
• milk (as needed)
• brown roux (as needed)

Instructions:

Boil potatoes until tender. Season with salt, 4 Tbs of butter and milk

Soak bread in milk until absorbed, then ring it out gently.

Brown the onions in 2 Tbs of butter, season with salt and pepper.

In a large bowl. using your hands, mix together the ground beef, cooked potatoes, soaked bread, eggs, browned onions, salt, pepper, and celery salt, until ingredients are fully incorporated.

Form into balls about the size of a golf ball or slightly larger.

In a skillet, brown the meatballs in butter on all sides and transfer to a preheated crockpot.

Once all the meatballs are browned, deglaze the skillet with the beef stock. Using a wooden spoon, scrape the fond off of the skillet. Bring stock to a simmer. Add brown roux to the skillet and simmer while whisking to thicken the gravy to slightly thinner then desired consistency (the gravy will thicken in the crockpot). Pour the gravy over the meatballs and let cook in the crockpot for 1-2 hours.

Served with a Rutabaga Puree (no dairy)

• Dijon mustard
• salt
• white pepper