Swedish Meatballs

We are still trying to get through our 200 lbs of beef our mom gifted us. I have been trying to get creative with hamburger and though swedish meaballs over noodles sounded great.

This was an excellent meal, the meatballs had a great flavor as well as the sauce, and the even better part was Adam made it. We will be making this often.

Swedish Meatballs (From: Elly Says Opa, Originally From: Allrecipes)

• 1 cup evaporated milk, divided
• 1 egg yolk
• 1/2 cup onion, finely diced
• olive oil
• 1/4 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon allspice
• Dash pepper
• 1 pound ground beef
• 1 Tbsp butter
• 1.5 cups beef stock/strong broth
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice

Heat a skillet and add a little olive oil. Sweat onions with a pinch of salt until translucent. Set aside to cool.

Meanwhile, combine 1/4 cup evaporated milk with breadcrumbs. Stir to combine and set aside for several minutes.

To the breadcrumb mixture, stir in onions, yolk, salt, allspice and pepper. Add meat and mix until just combined. Shape meat mixture into 1-in. balls.

In large skillet, melt butter and cook meatballs. Remove from skillet (you may want to keep in a warmed oven).

In same skillet, cook flour (add more butter if necessary) 1-2 minutes.

Slowly whisk in beef broth and simmer to thicken.

Add remaining 3/4 cup evaporated milk and heat through.  Season to taste.

Return meatballs to skillet, and add lemon juice.

We had this over whole wheat egg noodles tossed with some poppy seeds, and a salad on the side.