Swedish Meatballs

By Ruth Rich Davis
Servings: Serves 5.

Ingredients

• 3 pounds ground beef/sirloin
• 1/2 cup chopped onion
• 3 eggs
• 2 cups milk (2% or higher)
• salt and pepper
• flour
• 1 tablespoon brown sugar
• 1/2 teaspoon allspice
• 1 teaspoon nutmeg
• 3 tablespoons canola or olive oil
• 2 1/2 cups milk
• 1 1/2 cups fine, dry bread crumbs
• cilantro

Preparation

Mix together lightly ground beef, onion, beaten eggs, crumbs, 2 cups milk, sugar, and spices. Shape mixture into balls (larger than a golf ball) and roll in flour. Heat olive oil in a skillet and brown balls on all sides. Place in casserole dish. Add 3-4 tablespoons of flour to the bottom of the skillet (if there seems to be too much fat, remove some of it before adding the flour) and cook the flour 1-2 minutes to form a paste. Stir in milk and heat until thickened. Meanwhile, cover and bake the meatballs at 350F for about 20 minutes. Ladle the warm gravy over the meatballs and garnish with chopped cilantro.