Sarasota's Swedish Meatballs Recipe

"A very classic dish. For the most part, a pretty basic meatball recipe, but the nutmeg and cardamon is the key for the special flavor in these meatballs. I happen to use turkey; but, you can use a more classic mix of pork and beef if you want. The lingonberry preserves is really what makes this dish for me; and, if you can't find it, cranberry sauce or jelly is a good substitution. Serve over the classic egg noodles. Prep time DOES include time to freeze or refrigerating the meatballs."

Step by Step Method

Step 1

Meatballs ... Saute the onion, garlic, and scallions in a small pan with the teaspoon of butter on medium heat for 2-3 minutes. Add the milk to a small bowl and dip each slice of bread for just a few seconds and then squeeze most of the excess milk out. Add the bread (breaking it up as you add it), along with the eggs, parsley, spices, salt and pepper, and mix well. Then, add in the meat and mix to combine. Do not over mix, it can create a tough meatball.

Step 2

Make the meatballs. I use a scoop, but make them all about the same size. Put on a sheet lined with foil or parchment and freeze for about 30 minutes - NOT solid, but firm.

Step 3

Broth ... Add the broth, bay leaf and onions to a large deep saute pan, bring to a light boil, and then reduce to medium. Add the meatballs and simmer until cooked through. About 30 minutes.The broth will reduce by about half, just keep moving the meatballs around.

Step 4

Remove the bay leaf. Then, increase the heat to medium high (just under boiling). Mix the corn starch with a little cold water to make a slurry. Then, and add a little (starting with 2 tablespoons) to the broth and meatballs, and stir until it resembles a thin gravy. I normally use between 2 and 2 1/2 tablespoons, but it can vary - you could always add more. Make sure to season well with salt and pepper at this point.

Step 5

Finish ... Remove from the heat, add the sour cream and parsley, and stir to combine.

Step 6

Serve ... Classic, is to serve over egg noodles and garnish with a spoon of the lingonberry or cranberry sauce on the side. That really is what makes the dish. ENJOY!