Dear Daughter,
Here is the recipe for Swedish Meatballs. The same recipe our family has used for generations. The best there is!
Swedish Meatballs
Ingredients
Approx 60-70 meatballs
500 gram ground beef
1 bouillon cube, melted in 3 deciliter water
1 deciliter breadcrumb
1 egg
1 tsp salt
1/2 tsp black pepper
1 grated yellow onion
Butter for frying the onion
Directions
Grate the onion and fry it in butter on low heat until caramelized. Set aside to cool.
Pour the water into a sauce pan and add the bouillon cube.
Heat up the water while stirring (don’t let it boil). Turn off the heat when the cube is melted and set aside to cool.
In a big bowl, add the bread crumbs and then the bouillon. Stir to mix and then let it sit for 20 minutes.
Add the meat, egg, salt and onion to the mixture, and then mix well with your hands.
Pre-heat the oven to 350 degrees.
While the oven is heating up, roll the meatballs using a spoon and your hand to make them into a firm ball.
Spread them out on pans with baking sheets and then place them in the oven for 10 minutes. Set aside to cool. The reason why you want to place them in the oven first is so that you will be able to fry them in a pan without them falling a part.
Fry the meatballs in a pan just for a couple of minute until they get some color. Be careful not to overcook them since they will get dry.
Use the grease in the pan to make gravy; turn up the pan to medium heat. Mix in a table spoon of flour and mix, quickly add cream while you whisk constantly, let simmer to thicken and then add spices (a pinch of pepper, a little bit of a bouillon cube, be careful with the salt since bouillon can be salty already).
Serve with gravy, cranberry sauce and boiled potatoes. Or with pasta and ketchup for a very Swedish meal!