You may be wondering why the Prudent Foodie, known to be a fan of the food at IKEA, would be writing an ode to Mormor's meatballs (köttbullar)when you can run right down there and buy a big bag for nearly nothing. First, of course, I'm thinking of that vast (hee hee) audience out there reading this post which lives in the outer darkness too far away from an IKEA to easily obtain these little jewels. Second, though inexpensive, and very handy to have in the freezer, those IKEA meatballs are a mere shadow of the real thing, which are quick, easy and inexpensive to make. Fun to do with kids too - if yours are the sort that aren't queasy about getting their fingers slimy. I lived in Sweden (here) for a quite while as a child, and loved my mom's meatballs whose recipe this is. Now my daughter loves her mormor's meatballs, and the wheel of food traditions moves through another generational arc. So, make a pile of these meatballs, to enjoy with your family, and think about your grandmother!
1 lb ground beef or veal (or, if you like, use half ground beef, and half ground pork)
1 small onion diced fine (or 1/2-1 cup of finely diced onion)
2 small pieces of bread (stale is fine) torn into fresh crumbs, or 1 larger piece (basically, you want 1/2 - 1 cups soft bread crumbs).
1/8 tsp ground nutmeg- I prefer to use fresh and grate my own, but the stuff in the jar is ok
1 tsp salt
1/4- 1/2 tsp pepper
a little butter
3 TB of flour
1 cup water
sour creamSaute the minced onion in a little butter, or microwave it covered for a minute or so to cook it. In a small bowl pour the milk, and the piece of bread you have torn into crumbs. Let the bread soften in the milk. Meanwhile, put the ground meat, lightly beaten egg, sauted or microwaved minced onion, salt, pepper and grated nutmeg in another bowl and mix with a fork, or just stick your hands in and squish it up. Add the milk and bread mixture and squish or stir to combine. If you have time, chill the mixture in the refrigerator for 20-30 minutes. This makes it easier and less messy to form the small balls from the ground meat. If you don't have time dust your hands with flour to keep the meat from sticking to your hands. Melt 2 TB butter in a large frying pan on medium-low heat. Meanwhile, roll the meatballs into small balls about 1" in diameter and start placing them in the pan, starting at the outside. Fill the frying pan, and cook until they are browned on the bottom, then gently turn to brown on all sides and cook through. When the meatballs are cooked, remove to a warm plate, and make the gravy by scraping the pan to bring any brown bits up, then add the flour and cook, stirring or whisking continously over low heat to make a roux from it and the fat and pan scrapings. Add the water, salt and pepper and cook over low heat until the gravy thickens. Add some sour cream to desired taste and consistency. Pour over the warm meatballs and serve with potatoes. Var så god! Dee Dee