Swedish Meatballs + Cookbook WINNER!

Today I'm sharing another recipe from the amazing cookbook, Dinner A Love Story. Thanks to all of you who entered to win a copy. The lucky winner of this cookbook is....AMANDA! Congrats girl. Send me an email with your address and I will have Jenny ship out your cookbook to you!!

Ever since an IKEA moved in near my house, people have been talking about their Swedish meatballs. So when I saw a recipe for Swedish meatballs in Jenny's cookbook I decided it was about time I try them and I'm glad I did! Here is what you will need...

• 1 cup fresh breadcrumbs
• 2 1/3 cups low-salt beef stock, divided
• 4 tablespoons unsalted butter, divided
• 1 cup minced onion
• 2 thick slices bacon, minced
• 1 pound ground beef
• 3/4 pound ground pork
• 3 large eggs, lightly beaten
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons sugar
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 2 tablespoons sour cream, whisked
• Lingonberry preserves (found at IKEA) 

-Start by mixing the breadcrumbs and 1/3 cup beef stock in a small bowl. Set aside. 

-Melt 1 Tbsp. butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl

-Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) 

-Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. 

-Fold in breadcrumb mixture. 

-Using a 1 Tbsp. measure, roll meat mixture into balls; transfer to a rimmed baking sheet.  
 -Melt 1 Tbsp. butter with reserved bacon fat in a large heavy pot over medium-low heat. 

-Working in 3 batches and adding 1 Tbsp. butter between batches, brown meatballs on all sides, about 6-8 minutes per batch. 

-Transfer meatballs to a plate. Drain all but 2 Tbsp. drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs

-Serve with Lingonberry preserves

Click here for the original recipe source.

Have you ever made or eaten Swedish Meatballs???