My wife loves Swedish meatballs. She reminds me of this every time I make the somewhat similar beef stroganoff and recommends I give her mom’s recipe a try. A while back, I decided to give it a shot and the results were pretty fantastic. Sometimes working with meatballs can be tricky and somewhat arduous, but that was not the case here. All you need to make the recipe are two slices of bread, half an onion, a pound of ground meat (I went with beef), two egg yolks, allspice, nutmeg, a tablespoon of butter, a 1/4 cup of flour, two cups of beef stock, milk and egg noodles.

You start off by breaking up the bread and soaking it in the milk for a while. Then put all the other ingredients from onion to nutmeg in the above list with some salt and pepper. Mix that all together and then make your meatballs. I went with smaller ones and wound up with about 25 and fried them up until brown in a pan in batches.

With all the meatballs cooked you then make the sauce which comes from the rest of the ingredients listed above. The butter and flour go into the pan to make a roux and then you add in the stock and milk, letting that cook down and thicken. Once you get it to the right thickness, add the meatballs back in and serve over the egg noodles. I like to garnish with sour cream. You really can’t go wrong with nutmeg-y beef, gravy, sour cream and noodles in my book.