Swedish Meatballs

No, we're not talking about Rose and her St. Olaf neighbours, we're talking about the classic mix of pork and beef meatballs with a simple dill sauce. This recipe from The Golden Girls cookbook is one of Rose's.

Rose's cooking is perfect for hearty appetites.

Ingredients for the meatballs

1 tbsp butter

1 cup finely chopped onions

3/4 cup bread crumbs or panko

1/4 cup milk

1lb ground pork

1lb ground beef

2 eggs

1 1/4 tsp fine sea salt

1/2 tsp ground allspice or nutmeg

1/2 tsp ground black pepper

vegetable oil for browning on the stove

Method

1.  Melt butter in a medium saute pan over low heat. Stir in the onion and cook, stirring occasionally, until the onion is softened but not brown, about 6 minutes. Meanwhile, pour the milk over the bread crumbs in a small bowl. Let stand, stirring once or twice, until you need them.

2.  Crumble the ground beef and pork into a large bowl. Crack in the eggs and sprinkle the salt, allspice or nutmeg, and pepper over the meats. Add the softened onions and crumble the soaked crumbs into the bowl. Mix thoroughly with your hands until you can see the onions distributed throughout.

3.  Form the meatballs into 1 1/2 -inch to 2 -inch balls. Pour about 1/4 in of vegetable oil into a large, heavy pan. Heat over a medium heat until the oil is shimmering. Add as many meatballs as will fit without crowding. Cook, turning occasionally, until well browned on all sides, about 10 minutes. Adjust the heat as you cook so the meatballs give off a lively sizzle but aren't splattering. Drain the browned meatballs on paper towels. Change the oil if you start to see burnt bits floating around in it. Set aside at room temperature while you make the sauce.

Ingredients for the sauce

2 tbsp butter

2 tbsp all-purpose flour

2 cups hot chicken or beef broth

sea salt and freshly ground pepper

1/4 cup chopped fresh dill

2 tbsp sour cream (optional)

Method

1.  Melt the butter in a deep 9-inch saute pan over medium-low heat. Stir in the flour. Cook, stirring, until the roux turns a very light brown. Pour a little hot broth and whisk-paying attention to the corners-until smooth. Bring to the boil, adjust the heat to simmering, and cook 5 minutes, whisking several times. Add salt and pepper.

2.  Add the meatballs to the sauce and cover the pan. Cook over low heat, shaking the pan occasionally, until the meatballs are heated through, about 5 minutes. Leave them this way if you are serving rice, noodle or mashed potatoes, if you'd like a thicker sauce that glazes the meatballs, turn the heat up a little and cook the sauce, rolling the meatballs around in it, about 10 minutes. In either case, remove the meatballs to a serving bowl and whisk the dill and sour cream, if using, into the sauce. Pour sauce over the meatballs and serve.

STAY GOLDEN!