Kind of, Swedish Meatballs

I was a nanny in Sweden for a year, and while I missed my family intensely, I really LOVED my time there. Believe me when I tell you that Swede's are serious about their meatballs! My mom made Swedish meatballs for years, and it is one of my all time favorite meals to this day. I have since learned that hers was not necessarily the most authentic recipe, but a classic in the King house none the less. I have made a few adjustments to her recipe over the years, just to make it my own and man is it good!

Ingredients:

1 1/2 pounds of ground beef 2 tsp chopped fresh parsley 1 1/2 cups Panko bread crumbs 1 large egg 1/4 cup of evaporated milk (I often use whole milk instead) 1/2 cup finely chopped onion 1/3 cup finely chopped carrot 1 teaspoon ground cardamom (or 1/4 tsp nutmeg if you don't have cardamom) 1 1/2 teaspoons salt 1/2 teaspoon of pepper 1 cup of vegetable oil 1/4 cup of flour 2-3 cups water 1 Tablespoon beef bullion 1/3 cup heavy cream

Directions:

Mix all of the ingredients in the first section. Make sure not to overwork your mixture or the meat will take on and oddly pasty consistency. Mix it just until all of the ingredients are evenly distributed. Form golf ball sized balls and set aside.

Place the oil in a large saute pan until it is 1/2 an inch up the sides. Heat on medium high heat until it is shimmery looking. Place your meatballs in the pan and cook, turning them frequently so that they are brown on all sides and cooked through. Remove your meat balls and drain all but a 1/4 cup of the oil. Make sure not to lose all the little bits that have fallen off of your meatballs, this will add extra flavor to your gravy.

Place your pan back over medium heat (with the leftover oil in it) and add the flour. Stir the mixture around until a paste forms. Allow this to cook for about a minute. This is called making a roux (pronounced roo) Add in your water and bullion, stirring to incorporate with the flour mixture. Bring the mixture to a boil and cook for 2-3 minutes. If your gravy is too thick, add a little water. If it is too thin, mix some more flour and water (one part flour, two parts water) and add into your gravy 1 Tablespoon at a time until your gravy is a good consistency.

Right before serving, put a dash of cardamom or nutmeg and the heavy cream and stir to incorporate.

Serve over the carbohydrate of your choice. I personally like them over rice. Swedish tradition is to serve with boiled potatoes, and it would certainly be good over wide egg noodle as well. Make it your own :-)

Swede's also serve a dollop of lingonberry jam on the side, which is the perfect complement to the meatballs, and you can actually purchase lingonberry jam at IKEA stores if there is one near you.