1/3 cup plain breadcrumbs
1/3 cup milk
1 small yellow onion, finely diced
1 large egg (or egg white)
1 1/3 pounds lean ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon allspice
2 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon extra virgin olive oil
Soak breadcrumbs in milk
for 5 to 10 minutes until the liquid is absorbed.
To a bowl add onion, egg,
ground beef, soaked bread crumbs, all spice, salt and pepper.
Mix all the ingredients
together with your hands and shape the meat mixture into small
balls, less than an inch in diameter. If the mixture starts to
sticks to your hands, wet them with cold water.
Heat a skillet with butter
and Bertolli Extra Virgin Olive Oil.
Saute the meatballs in
2 or 3 batches, turning them frequently to keep the meatballs
from sticking. Drain them on paper towels.
Drain the excess olive
oil and scrape off and discard any browned bits of meat that
may be sticking to pan after the meatballs are done.
To the same pan add butter
and flour to make a roux and stir until it browns.
Quickly add a can of beef
stock and bring to a boil, stirring constantly until gravy thickens.
Remove from the heat and
serve immediately with the meatballs.
For real Swedish Meatballs
use Lingonberry preserves, but it is optional.
