These were a cocktail party standard way back when. Serve them in a shallow serving dish or a deep platter, speared with cocktail toothpicks. They will disappear in a flash. Make sure your guests have napkins or a plate to catch any drips.
Oh So Retro Swedish Meatballs
- • Small to medium (2 to 31⁄2 quart) slow cooker
- 1 lb lean ground beef, preferably sirloin 500 g
- 1 cup fine dry bread crumbs 250 mL
- 1 onion, grated
- 1 egg, beaten
- 2 tsp finely grated lemon zest 10 mL
- 2 tbsp freshly squeezed lemon juice 30 mL
- 1⁄2 tsp salt 2 mL
- 1⁄2 tsp allspice 2 mL
- Freshly ground black pepper
- 2 tbsp olive oil 30 mL
- 3 tbsp all-purpose flour 45 mL
- 1⁄2 tsp cracked black peppercorns 2 mL
- 2 cups beef broth, heated to the 500 mL
- boiling point
- 1⁄2 cup sour cream 125 mL
- 1⁄2 cup finely chopped dill fronds 125 mL
- 1. In a bowl, combine ground beef, bread crumbs, onion, egg, lemon zest and juice, salt, allspice, and pepper to taste. Mix well. Using your hands, shape into balls about 1⁄2 inch (1 cm) in diameter.
- 2. In a large skillet, heat oil over medium-high heat. Add meatballs in batches and cook, stirring, until nicely browned, about 4 minutes per batch. Transfer to slow cooker stoneware as completed. Add flour to pan and cook, stirring, until frothy but not browning, about 2 minutes. Stir in peppercorns. Add beef broth and cook, stirring, until mixture comes to a boil and thickens, about 2 minutes . Pour over meatballs.
- 3. Cover and cook on Low for 6 hours or on High for 3 hours, until meatballs are cooked through. Using a slotted spoon, transfer meatballs to a serving dish. Add sour cream and dill to stoneware and stir well. Pour over meatballs and serve.
- You may want to use a whisk while combining the flour mixture and hot stock, to minimize the possibility of lumps.
Judith Finlayson http://judithfinlayson.com/