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SWEDISH MEATBALLS

There was several different kinds of meatballs at a recent holiday potluck I was at and I found myself checking them, trying to determine if they were homemade or pre-made frozen ones (i.e. Simek's).  At one time I thought the pre-made ones were great, but my tastes have matured.  Now I can't stand them!  Thus, I find myself being picky at a potluck-LOL!  Thankfully, for once, two of the three were homemade.  Yey!

Fast forward a few days and I'm thinking about what to make for Sunday dinner and I thought of Swedish Meatballs.  I've had ones that others make and loved them.  However, I have never made them myself.  Why not?  Who knows?  I think I thought they were too much trouble to roll out.  Anyway, went searching on Pinterest this morning and found two I thought were good.  Below is my adaptation of these two recipes:
* http://lifewithmel.com/cookingwithmel/2012/3/9/swedish-meatballs-w-creamy-gravy.html
* http://www.4theloveoffoodblog.com/2013/02/ikea-swedish-meatballs-with-gravy.html.  

 Ingredients for meatballs:
2 lbs hamburger
2 medium onions
Minced garlic
1/4 cup milk
2 slices white bread, cubed
Worcestershire sauce
1 packet onion soup mix
1 egg
Minced garlic
Pepper
Smoke paprika
Onion powder
Garlic powder
Garlic Garlic
Parmesan cheese
White wine
1 bag egg noodles

Ingredients for gravy
1 cup milk
3 cups beef broth
1 can cream of mushroom
4 tbsp flour
Sour cream
Pepper
4 tbsp butter


In pan, saute onions and minced garlic in butter. Mix the cubed bread and milk in a bowl.  In a separate bowl mix hamburger, egg, onion soup mix, sauteed onions and garlic, seasonings and bread soaked in milk.


Roll hamburger into 1" meatballs.  Brown meatballs in pan used for onions and garlic.  Brown in batches and place in greased pan.  I browned them until they were about half done.  Place in 350 degree oven for 30 minutes.


While the meatballs are in the oven, prepare the gravy.  Saute second onion and more minced garlic in pan that meatballs were browned in.  Add wine and scrape bottom to remove browned bits.  Add butter and flour and cook until flour turns brown.  Mix together milk, cream of mushroom, Worcestershire and broth and add to the flour mixture.  Bring to a boil.  It will thicken as it simmers.  Add more flour/water mixture at point of boil, if needed, to thicken to your liking.  Remove meatballs from oven and add meatballs to gravy.  Serve over egg noodles.


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