Swedish Meatballs

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  • 3/4 stick unsalted butter
  • 1 medium onion, diced
  • 1 pound ground beef or ground chicken
  • 3 slices of bread, cut and torn into very small pieces
  • 1 egg
  • salt and pepper
  • 1/4 teaspoon ground paprika or ground chile pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup flour
  • 3 cups chicken or beef broth
  • 1/4 cup whipping or heavy cream
  • 1/2 tablespoon worcester sauce
  • 1-2 ounces fresh herbs, basil, scallions, or other herbs to taste

Preheat the oven to 375 degrees fahrenheit.

Melt 1 tablespoon of butter in a pan. Saute onion over medium heat until soft, but before they start to turn brown. Drain the onions on a paper towel and put into a mixing bowl. Add in the meat, bread, egg, salt, pepper, paprika/chile, nutmeg, and allspice. Mix with implements or hands as need be, kneading well until all is mixed in.

Using 1 tablespoon of butter, grease a baking sheet.

Using wet hands, and keeping a small bowl of water near, remove about one ounce of the meat-mixture at a time, and form into a golf-ball sized ball. Repeat, placing each ball on the buttered baking sheet. This should make about 18 meatballs.

Bake about 20 minutes, turning the meatballs halfway through the cooking time. They should be firm and not appear at all pink.

Melt the remaining 4 tablespoons of butter in a pan, over medium heat. Once the butter is getting warm, but before it starts to brown, add in the flour and start whisking for a couple minutes (until it starts to smell toasty). Whisk in the broth, pouring evenly until it is absorbed. After thickened somewhat, about 5-15 minutes, whisk in the cream, worcester sauce, and salt, and pepper to taste. Add in the herbs.

Add the cooked meatballs to the pan of gravy and cook, stirring, for another 5-10 minutes.

Serves: 4-6 (over egg noodles)
Preparation time: 75 minutes