Mom's Swedish Meatballs

    This is a recipe that is near and dear to me. Every Christmas Eve, my family and I sit down to my mom's Swedish meatballs after attending our church's candlelight service. There really isn't anything like them. We usually serve them with mashed potatoes. But, I had them on top of jasmine rice the other night and they were superb!

Mom's Swedish Meatballs

Ingredients:

- 4 eggs, lightly beaten

- 1 cup of milk

- 1 cup of breadcrumbs, seasoned

- 4 tablespoons of butter

- 1 cup of chopped onion

- 2 pounds of ground beef

- 1/2 pound of ground pork

- salt to taste

- 1 teaspoon of dillweed

- 1/2 teaspoon of allspice

- 1/4 teaspoon of nutmeg

- 1/4 teaspoon cardamon

- 1/3 cup of flour

- 1/4 teaspoon of black pepper

- 2 cans of beef broth

- 1 cup of light cream

    In a large bowl, combine the eggs, milk, and breadcrumbs.

    In 2 tablespoons of butter, saute the onion, in a saucepan, until soft. You want to sweat them, not brown them. Remove the onion from the saucepan, with as little butter as possible. Add them to the breadcrumb mixture along with the ground meats, salt, dill weed, allspice, nutmeg, and cardamon.          Mix well and refrigerate for one hour. Next, shape meat mixture into 60 meatballs, about 2 inch balls. Now, you have two options here. You can either cook the meatballs in a skillet or bake them about 30 minutes in the oven at 350 degrees. Cook until they are no longer pink in the middle. 

    Once the meatballs are finished cooking, save 1/3 of a cup of the fat drippings. In a large saucepan, whisk the drippings with flour, salt, and pepper to form a roux. Gradually stir in the beef broth and cream until thickened. In a casserole dish, pour sauce over the meatballs and bake for 30 minutes at 325 degrees. Enjoy!

You can stick them in the crock-pot on high for an hour or so instead of baking them.