Bring To Boil

I love this meatball recipe because it’s a delicious wintertime comfort food.

I love this meatball recipe because of how simple it is to make.

I love this meatball recipe because people have literally demanded to know how the meatballs can be so impossibly tender.

I love this meatball recipe because the majority of the cooking time is hands-off: no skillet browning!

Most of all, I love this meatball recipe because it was the first dish that Michael cooked for me–on Valentine’s Day, no less.    It was an auspicious and delicious beginning.  I think it’s a good dish to make for someone you love.  It definitely gets the message across.*

*And if your loved one is a vegetarian, I believe heartily that these meatballs would taste great with TVP (texturized vegetable protein) instead of the meat.  You might want to make them a bit spicier if you do this, perhaps use a bit of cayenne.  Also, for those who are allergic to dairy, this recipe also tastes great with soy milk and soy sour cream. 

Spiced Swedish Meatballs

These meatballs make delicious hearty appetizers or can be served as a luscious, saucy topping over egg noodles.

Ingredients for Meatballs

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup chopped onion
• 3/4 cup bread crumbs
• 1 T dried parsley
• 2 tsp kosher salt
• 1 tsp freshly ground pepper
• 1/8 tsp allspice
• 1 egg
• 1/2 cup milk
• 1 T Worcestershire sauce  

Ingredients for Sauce 

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 tsp paprika
• 1/8 tsp allspice
• 1 T kosher salt
• 1 T freshly ground pepper
• 2 cups boiling water
• 3/4 cup sour cream

Directions:

1. Preheat oven to 350˚.   
2. In a large bowl, combine the ground beef, ground pork, chopped onion, bread crumbs, parsley, salt, and pepper, incorporating the ingredients with your hands.
3. In a small bowl beat the egg, milk, and Worcestershire sauce.
4. Pour the liquid ingredients into the large bowl and mix again for a consistent texture. 
5. To make the meatballs, scoop out about a tablespoon’s worth of the mixture and shape into a ball.   Place in the baking dish, covering the dish in a single layer.
6. Bake for 30 minutes in the preheated oven. Shake the pan one or two times during the course of baking to allow the meatballs to brown on different sides. 

When the meatballs are almost finished baking, make the sauce:

1. In a medium saucepan over medium heat, whisk together the oil, flour, paprika, allspice, salt, and pepper.  Continue to whisk until the mixture begins to sizzle. Gradually stir in the hot water while whisking. Reduce heat to low and then add the sour cream, still whisking until completely smooth.    Stir in hot water and sour cream until smooth and heated through.  
2. When meatballs have cooked 30 minutes, pour the sauce over the top, and gently stir the sauce into the pan drippings, making sure to coat the meatballs completely. Return to the oven and bake for 20 more minutes. 
3. Before serving, stir the sauce well until it is smooth.

Makes about 40 meatballs