Sarasota's Swedish Meatballs

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!