Swedish meatballs



When I think of Sweden I immediately think of IKEA. I love the cheap and stylish furniture that helped me get through college. When I think of IKEA I also think of their food court and their swedish meatballs. If only I could get a hold of some lingonberry sauce to make this perfect. Mmmm. 

For the meatballs:

• First preheat the oven to 200 degrees F. 

•  Mince a small red onion and a spinng onion. In a small skillet melt tbsps of butter and saute the onions with a little salt and pepper for about 2 minutes.

• Peel a large potato and boil for about 10 minutes. Once the potato is cool enough grate it.

•  In a large bowl mix the potato, onion mixture, 1 kilo of ground beef, 1 egg, tsp nutmeg, 1/2 tsp pepper, 1/2 tsp paprika, 1/4 cup of flour and 1/4 cup of milk. You should be able to form little balls with your hands. If it´s too wet add a little more flour and if it´s too dry add a little more milk.

• In a large skillet melt some butter. Brown the meatballs 4 to 5 at a time before putting them in a 9 x 13 pyrex dish. Use a slotted spoon because you want to reserve the juices for the sauce.

For the sauce:

• You will need a 1/4 cup of flour, 2 tbsp a cup of butter, a cup of sour cream, 2 tbsp rosemary, 3 cups of stock and a tsp of pepper.

• Whisk in the flour with the drippings. After the flour is browned add the other ingredients and whisk for about 2 minutes until it reaches a simmer.
• Pour the sauce over the meatballs and bake them in the oven for about 25-30 minutes.

• Serve over pasta.