Swedish Meatballs

PREPARATION

• Preheat oven to 475 degrees.
• Heat skillet to medium-high heat and melt ~1 tbs butter or olive oil, and cook onions until translucent (5-7 minutes).
• In a large bowl, mix bread, egg yolks, nutmeg, salt, and pepper. Add 1/4 cup sour cream and 1/3 cup broth. Transfer onions from skillet to bowl and mash all content with a fork until combined. Add meat and mix, kneading with your hands (if you’re brave enough - it really does help!) until very well combined and even.
• Grease a wire rack and set it inside a lined cookie sheet. (Tinfoil works best as a liner.)
• Make 1 and 1/4 inch meatballs from the mixture, rolling with your hands.
• Once oven is ready, bake for 13-16 minutes or until lightly browned.
• Once browned, remove from oven and transfer meatballs to slow-cooker.

FOR THE SAUCE

• Your sauce starts with a rue. Melt butter in skillet over low-medium heat. Turning heat up to medium, whisk in flour with butter about 2-3 minutes until the mixture starts to brown (it’s important you whisk constantly during this step!).
• Pour in remaining broth slowly and mix. Bring to a boil.
• Remove skillet from heat and pour sauce over meatballs in slow cooker. Cover the slow-cooker and cook at low heat 4 hours, thickening the sauce and making the meatballs tender.
• Turn off slow cooker and spoon half cup of sauce into a separate, small bowl. Into the separated sauce, whisk the remaining sour cream, dill, and soy sauce. Stir back into slow-cooker.

SERVING

• Spear each meatball with a cocktail toothpick and arrange on a tray. Voila – You have a beautiful party appetizer. Or serve with egg noodles as a main dish.