Sort of Swedish Meatballs

This is my take on Swedish Meatballs.  I love fresh Dill so I added it to this recipe. I also added about a quarter of a pound of minced fresh button mushrooms.  I hope you enjoy the recipe.  Feel free to change it for your own tastes. This makes about 2 ½ dozen delicious meatballs with gravy. Serve with cooked egg noodles. Yummy!

Preheat oven to 350 degrees

1 ¾ pounds of ground beef

¼ pound of fresh Button Mushrooms, minced

½ cup of minced Onion

2 Tablespoons Butter

¼ cup of dry Bread Crumbs

¾ cup Half and Half (divided)

2 Eggs

¼ cup minced fresh Dill

1 teaspoon of Nutmeg

1 teaspoon of Allspice

2 Tablespoons of Worcestershire Sauce

¼ cup of flour

4-6 cups of Beef Stock

¼ cup of dry Red Wine (I used Cabernet Sauvignon)

In a skillet, melt Butter and add Onion.  Keep the melted butter in the skillet and set aside for later use.   Brown Onion then remove and cool.  In a large bowl, mix Ground Beef, minced Mushrooms, browned Onions, minced Dill, dry Bread Crumbs, ½ cup of Half and Half, 2 Eggs, Nutmeg, Allspice, and Worcestershire Sauce.  

Shape meat mixture into 2 inch balls.  Reheat butter in the skillet used for browning Onion.  Lightly brown the raw meatballs.  Place the meatballs in a large glass baking pan lined with foil.  Once all of the meatballs have been browned and have been placed in the pan; place the pan into preheated oven to bake for 20 minutes. Remove the skillet from heat.

In the skillet, add the flour and brown.   Add stock, cream, and wine.  Cook the gravy on low heat until it thickens.  Remove the meatballs from the oven and add to the gravy, including any drippings.  Continue to cook the entire skillet of meatballs and gravy until the gravy re-thickens.

 Let cool before serving with Wide Egg Noodles.

Enjoy!

Deloris