Makes 25 to 30 Meatballs

This traditional recipe produces meatballs in the classic Swedish style.  They make an excellent main dish, but when served in a chafing dish, they may also be used as hors d’oeuvres or as part of a buffet table.

 2 or 3 slices of white bread

1/4 cup milk

2 to 3 tablespoons butter

1 yellow onion, diced small

1 ½ pounds ground meat: beef, pork or lamb or combination thereof

1 egg

1 teaspoon finely minced fresh thyme

1/2 teaspoon allspice

1/4 cup finely chopped fresh parsley

Salt and fresh, coarse ground black pepper to taste

Oil for frying

About 3 cups of basic Beef Gravy

1/4 cup cream

Egg Noodles or commercial

Tear the bread into small pieces, place in a shallow bowl and pour the milk over it.  Set aside.  Melt the butter in a skillet and over a low heat, gently sweat the onions until they are soft and translucent and a very pale pink.  Do not let them brown.  Put bread, onions, meat, egg, and seasonings into a food processor and pulse until well blended, or mix well with your hands.  Sauté or microwave a small amount of the meat mixture and taste for seasoning.  Adjust seasonings, then form into twenty-five or thirty uniform meatballs. 

Preheat the oven to 350°.  Heat a bit of olive oil in a heavy skillet and gently sauté the meatballs, a few at a time, until golden brown on all sides, two or three minutes.  When all are nicely browned, place in a baking dish and finish cooking them in the oven for about fifteen minutes.

While the meatballs are finishing in the oven, make the gravy and set aside to keep warm.  Prepare your noodles.  Place the noodles on a serving dish.  Place the meatballs on top of the noodles.  Add the cream to the gravy and simmer while whisking until hot through.  Pour over the meatballs and noodles.  Sprinkle with additional chopped parsley.  Serve hot.