Swedish Meatballs Penelope Says

Ingredients

1 cup fresh breadcrumbs

4 1/3 cups low salt beef stock divided

7-8 Tbs. unsalted butter divided

1 cup minced onion

2 thick slices bacon minced

1 3/4 Lb. ground beef

3 large eggs beaten

1 Tbs Kosher salt

1 1/2 tsp. freshly ground black pepper

1 1/2 tsp. sugar

1 tsp. ground allspice

1/2 tsp. ground nutmeg

4 Tbs all purpose flour

4 Tbs sour cream whisked

Instructions

Mix breadcrumbs and 1/3 cup of stock in a small bowl, set aside. Melt 1 Tbs. of butter in medium skillet over medium heat. Add onion and saute until browned about 10 minutes. Transfer onion to large bowl.

Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon transfer bacon to bowl with onion (reserve bacon fat). Add the next 8 ingredients into bowl mixing with your hands to blend. Fold in breadcrumb mixture.Using 1 Tbs. Measure, roll mixture into balls and transfer into a rimmed baking sheet.

Melt 1 Tbs. butter with the reserved bacon fat in a large heavy pot over medium-low heat. Working in batches and adding 1 Tbs butter between batches brown meatballs on all sides about 6-8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 Tbs drippings from the pot. Add 2 Tbs. butter melt. Whisk in flour until smooth paste forms. Stir in 4 cups of stock. Bring to a simmer whisking often. Return meatballs to pot, cover and simmer until meatballs are cooked 5-6 minutes. Remove from heat, whisk in sour cream and stir to coat meatballs.

adapted from: Bon appetite Swedish meatballs recipe

photographed by Penelope of Dolly is Cooking