Swedish Meatballs

How to prepare swedish meatballs

1. Break the bread crumb into pieces and pour the milk over it. Let it soften.
2. Chop the onion very finely and then saute it in a tablespoon of hot oil until soft.
3. Add the sauteed onion, softened bread (along with the milk), egg yolks, and remaining seasonings to the ground meat. Knead well until the entire mixture is homogenized.
4. Form small round balls from the meat, the size of a Raffaello bonbon. Wet your hands after every 2-3 meatballs to make them easier to form.
   * the formed meatballs can be kept in the refrigerator until you are ready to fry them.
5. Heat the butter and remaining oil well in a skillet. Turn the heat to low. Fry the meatballs on both sides until nicely browned. Don't crowd them in the pan, fry in batches if the pan is small. The heat must remain low to prevent the butter from burning.
6. Remove the meatballs to a paper towel to absorb excess fat.
8. Drain the fat from the pan in which you fried the meatballs, leaving only 3 tablespoons. Make sure the heat is on low.
   * don't drain the fat directly into the sink as it can harden and clog the pipes; use a collection container for this
9. Add the flour and mix with a whisk until a paste forms. Fry the flour a bit until it browns slightly but don't stop stirring with the whisk.
10. Add the hot beef stock, slowly at first, like making mayonnaise, and continue to stir... until you get a smooth sauce. Then add the sour cream.
11. Let it simmer for another minute, continuing to stir of course 😊 Turn off the heat.
    * if you want the sauce very smooth, without the bits of meat left in the pan from frying, strain it through a fine sieve or cheesecloth; I strained mine
12. Taste the sauce for salt and add if necessary. Add about 2 pinches of pepper and the chopped parsley and dill.
14. Add the meatballs to the sauce, gently stir to coat well, and let them warm together for 1 minute.
15. Serve with mashed potatoes or boiled potatoes.

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