I don’t know about you, but when I hear Swedish meatballs, I have flashbacks to the elementary school cafeteria where a gloppy mess of meat and gravy was plopped on your tray. So when I was searching for something to do with ground beef and came across this recipe over at Elly Says Opa , I was a little skeptical. But I decided to try them since Elly has so many yummy recipes in her blog, I figured I couldn’t go wrong. I am glad I did, these meatballs are very good. I served them on rice since I didn’t have any egg noodles, but next time I think I would prefer the noodles.
- 1 cup evaporated milk, divided
- 1 egg yolk
- 1/2 cup onion, finely diced
- olive oil
- 1/4 cup bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon allspice
- dash pepper
- 1 pound ground beef
- 1 tablespoon butter
- 1 1/2 cups double strength beef broth ( I used 2 bouillon cubes in 1 ½ cups hot water)
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
Heat a skillet and add a little olive oil. Sweat onions with a pinch of salt until translucent. Set aside to cool.Meanwhile, combine 1/4 cup evaporated milk with breadcrumbs. Stir to combine and set aside for several minutes. To the breadcrumb mixture, stir in onions, yolk, salt, allspice and pepper. Add meat and mix until just combined. Shape meat mixture into 1-in. balls. In large skillet, melt butter and cook meatballs. Remove from skillet (you may want to keep in a warmed oven).
In same skillet, cook flour (add more butter if necessary) 1-2 minutes. Slowly whisk in beef broth and simmer to thicken. Add remaining 3/4 cup evaporated milk and heat through. Season to taste. Return meatballs to skillet, and add lemon juice.