My Mom's Swedish Meatballs
1/2 cbrown onion, i use texas sweet
4exlarge egg yolks
1 lbsirloin, ground twice
1/2 lbpork, ground twice
1/4 lbveal, ground twice
2 slicecrustless white bread
1/2 cheavy cream
·fresh ground pepper
·fresh ground nutmeg
·ground cayenne pepper
How to Make My Mom's Swedish Meatballs
- Soak the bread in the cream for about 2 hours in the refrig.
- Grind the onions. Or use a food processor to make then very very fine. Almost a paste.
Slighty brown the onions in the butter.
- Mix the meat, onion, bread with cream, spice to taste, and eggs all together until well incorporated.
Make small balls the size of walnuts and place them on baking sheets.
- Bake in a oven set at 350 until slightly brown on top, bottom and sides.
Turn off the heat. Remove from cookie sheets and place in a deep pan.
Make a mushroom sauce and pour over the meatballs.
- Serve hot.
I have use barbeque sauce with these too when I am too lazy to make a homemade mushroom sauce. Or you can open a can of Campbells cream of mushroom soup with a tad of ground nutmeg. (Don't tell my Mom I told you that!)