Swedish Meatballs
4.0
(72)
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Total: 1 hours
Author : Robert Farrar Capon
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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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.