I’m part Swedish – so I take great pride in this dish. Leftovers are even better. You can/could cheat and buy frozen turkey or beef meatballs, toss in some canned/powdered gravy and add some sour cream, but if you want the real deal – here you go. It’s so simple and SO GOOD.
1 stick butter
1/2 onion – chopped/diced
3 slices bread (tear up whatever you have in the pantry)
3 tablespoons of milk
1 lb of ground beef
salt & pepper
2 tablespoons of flour
1.5 cup beef broth
1 tablespoon worcestershire sauce
1 tablespoon olive oil
2 teaspoons Grey Poupon mustard
1/2 cup sour cream
Put the bread in a bowl & pour in the milk – let sit for a few minutes; use a fork and push down to really let it soak in.
In a large cast iron (this is my favorite kitchen tool next to La Creuset), heat up a slice of butter, toss in your onions & cook – maybe 3 minutes. Remove from heat, put them in a large bowl.
In the bread/milk mixture bowl, add meat, bread, egg, salt & pepper and garlic powder. Shape 1 inch diameter meatballs – small’ish. Set on a cookie sheet.
Heat up another few slices of butter and cook the meatballs until brown – turning them often so each side is browned. 2-3 minutes per side and then a few extra for brown, maybe 8-10 minutes tops. Set those on a paper towel to drain the grease. Continue until all are done.
Add in the rest of the butter, then whisk in flour, then the broth, garlic powder, worcestershire sauce, olive oil, mustard and finally – the sour cream. I like adding this last to make sure the flavor is just right.
Then I add the meatballs back in the sauce – top with parsley, cover to keep warm. DONE.
Some folks like this served over Mueller’s Egg Noodles or with a side of scalloped potatoes. Either does the trick – there is no starch I don’t love. And of course, if you have some Lingonberry Sauce handy, it’s so good. It’s not as sour as Cranberry, just better.