Swedish Meatballs

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 12
• 4 slices seedless rye bread, torn into quarters
• 3 cups beef broth
• 1 cup sour cream
• 2 lbs lean ground beef (85%)
• 2 large egg yolks
• salt
• pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 4 tablespoons unsalted butter
• 2 onions, minced
• 1/2 cup all-purpose flour
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh dill

Recipe

• 1 adjust oven rack to middle position and heat oven to 475 degrees.
• 2 place wire rack in foil-lined rimmed baking sheet.
• 3 mash bread, ½ cup broth, and ½ cup sour cream into paste in large bowl using fork.
• 4 mix in ground beef, egg yolks, 1 tsp salt, ½ tsp pepper, allspice, nutmeg using hands.
• 5 pinch off and roll mixture into tablespoon-size meatballs (about 60 meatballs total) and arrange on prepared baking sheet.
• 6 bake until lightly browned, about 15 minutes.
• 7 transfer meatballs to slow cooker, discarding rendered fat.
• 8 melt butter in a 12-inch skillet over med-high heat.
• 9 add onions and cook until softened and lightly browned, 8-10 minutes.
• 10 stir in flour and cook for 1 minute.
• 11 slowly whisk in remaining 2 ½ cups broth and soy sauce, scraping up any browned bits and smoothing out any lumps.
• 12 pour mixture over meatballs, cover, and cook until meatballs are tender, 4-6 hours on low.
• 13 let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.
• 14 in bowl, combine 1 cup hot cooking liquid with remaining ½ cup sour cream (to temper), then gently stir mixture into meatballs.
• 15 gently stir in dill, season with salt and pepper to taste and serve.