Swedish Meatballs

Source: Archa Wachowicz

4 slices good white bread, crusts removed and torn into pieces

1 cup whole milk

1 large onion minced

3 pounds ground beef

1 egg

1 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. allspice

1/4 tsp. ginger

1/4 tsp. cardamom

Black pepper or white pepper, ground to taste

3 tbsp. butter

3 tbsp. all purpose flour

3 cups beef stock

1/2 cup sour cream

Place the bread in a large bowl and cover with milk to soak. Saute onion in a little olive oil until transparent. Cool and add to the bowl with the egg and spices. Mix well. Form into small 1 inch balls. Saute in olive oil until slightly golden, then transfer to a cookie sheet to complete cooking all the way through in a 350 degree oven (about 15 minutes.) When all are cooked, remove most but not all excess grease from the pan, then add the butter and flour and scrape the browned remainders for a couple of minutes. Add stock, whisking until smooth and thickened. Season to taste. Remove from heat and mix in sour cream. Place meatballs in a large pot and pour the gravy over them, or return them to the skillet or Dutch oven where originally sauteed. Enjoy! Great with egg noodles. Serve with lingonberries, if desired.