My Take on Swedish Meatballs

 

 

MEATBALLS:

1 lb. ground beef
2 slices white bread
1/4 c. milk
1 sm. onion, grated or 2 tbsp. dried minced onion
1 egg
1 tbsp. parsley, finely chopped or 1 tbsp. dried parsley
1/4 tsp. ground cloves
1/4 tsp. ground allspice
4 tbsp. (1/2 stick) butter

GRAVY:

2 tbsp. flour
1 1/2 c. canned beef broth
**1/4 - 1/2 tsp. soy sauce 
1 tsp. Worcestershire sauce
Salt & pepper

** I did not have Soy sauce or Beef broth I took 1 can cream of Mushroom soup and a TBSP of Sour Cream and mixed it in with Chicken Broth

Soak bread in milk, then use your hands to mix the two together until the mixture has the consistency of a thick batter. Add meat, onion, egg, parsley, cloves and allspice mixing thoroughly. Shape into tiny balls. Melt butter in a large skillet and brown meatballs on all sides. 

Remove meatballs from skillet with slotted spoon.

Thicken butter remaining in skillet with flour. Slowly add beef broth, Worcestershire sauce, and 1/4 teaspoon soy sauce. Cook over low heat, stirring until thickened and smooth. Taste to see if you want to add another 1/4 teaspoon soy sauce and 1 teaspoon salt and pepper.

Place meatballs in gravy, cook, covered over medium-low heat for 10 minutes or until heated through.

serve over Rice or noodles