I told hubby that I was going to make "Swedish meatballs" for dinner and he all but turned up his nose at the idea. He is very leery of dishes he's never heard of, where I on the other hand, LOVE to try weird new recipes with fancy/funky names. Well friends... I hate to disappoint but as hubby so frankly put it after I made them, these are just good ol' Texan meatballs and gravy! Haha. Regardless of the name they were quite delish and I will definitely be using this recipe again! I hope you enjoy as much as we did. :)
Good Housekeeping "Step by Step Cookbook" 1997
1 tbsp. plus 2 tsp. margarine or butter
1 medium onion, finely chopped
2 slices firm white bread, torn [I used Panko]
1 1/2 lb. ground beef
1 large egg
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
Pinch ground allspice
2 tsp. vegetable oil
2 tbsp. all-purpose flour
1 can chicken broth
1/4 cup heavy or whipping cream
1/4 cup chopped fresh dill [I used chopped parsely]
Step 1: In a 10-inch skillet, melt 1 tbsp. butter over medium heat. Add onion and cook, stirring often, 8 minutes or until tender. Transfer to a large bowl and wipe skillet clean. Meanwhile, in a blender or food processor with knife blade attached, process bread to fine crumbs. To onion in bowl, add bread crumbs, ground beef, and next 5 ingredients and mix until blended. Shape into 1 1/2-inch meatballs.
Step 2: In same skillet, melt 1 tsp. butter with 1 tsp. oil over medium heat. Add half of meatballs and cook, turning occasionally, 10 minutes, or until browned on all sides and just cooked through; transfer to plate and keep warm. Repeat with remaining 1 tsp. each butter and oil and remaining meatballs; transfer to plate.
Step 3: To drippings in skillet, add flour and cook, stirring constantly, 1 minute. Gradually whisk in chicken broth and cream; heat to boiling, stirring over high heat. Reduce heat to low and simmer 5 minutes. Return meatballs to skillet, stirring gently to coat with sauce. Sprinkle with dill and serve.