Swedish Meatballs
1 cup Finely chopped red onion
4 Tbsp unsalted butter
¾ lb Ground Chuck
¾ lb Ground Pork
3 ½ cup Beef Base
2 tsp Sea Salt
¼ Tsp Ground Allspice
1 pinch Nutmeg
2 Slices Bread (pinched)
½ Cup Whole Milk
¼ Cup Heavy Whipping Cream. Plus ¾ cup
4 Tbsp Wondra (or all purpose flour)
¼ Cup Red Currant Jelly
To taste- Freshly ground pepper
1 Pkg. Bessie’s Al Dente Noodles
Parsley (Optional)
Directions
In a small bowl soak the milk and bread for a few minutes. In a medium skillet over medium high heat, sauté 1 cup of the onion in 2 tbsp of the butter until soft and light golden brown, 4-6 minutes. Set aside to cool, then add the onion to a medium mixing bowl along with the soaked bread discarding the milk, the ground chuck, ground pork, 2 tsp of salt, pepper, allspice and the nutmeg. Combine meat mixture to form meatballs and transfer onto lightly oiled baking sheet. Preheat oven to 350 degrees F and bake for 15-20 minutes or until cooked through.
In a large skillet add the remaining 2 tbsp of butter and heat on medium until butter is melted. Add the 4 tbsp of Wondra Flour and whisk until combined. Whisk in the beef broth little by little until the sauce is smooth and thick, about 4 minutes. Add the heavy whipping cream, currant jelly and salt and pepper to taste whisking gently until it comes to a mild boil then reduce heat to simmer while stirring. Transfer the meatballs to the skillet and simmer until heated through. Garnish with fresh chopped parsley. Heat & Serve on a bed of Bessie’s Al Dente Noodles.