Swedish Meatballs

Step 1

Saute onion in 2 tablespoons butter until golden. Combine with all remaining ingredients except last three and mix thoroughly by hand.

Step 2

Shape into small balls and saute in batches in butter, about 4 tablespoons, until nicely browned.

Step 3

Remove to large pot, add beef stock and simmer gently for 45 minutes. Refrigerate overnight.

Step 4

In morning, remove and reserve any hardened fat from top, heat meatballs until the stock melts and pour off stock.

Step 5

Make roux of 4 tablespoons reserved fat and 4 tablespoons flour, add stock and cook, stirring, till thickened. Return meatballs to sauce, heat through and serve.