Gravy made with yoghurt is a flavorful addition to this Swedish meatball recipe.
Serve meatballs Swedish style with mashed potatoes, ligonberry jam and gherkin pickles.
Tip - Meatballs freeze well.
Saute minced onion, in a small amount of butter in skillet, until soft. Beat egg in mixing bowl. Combine with milk and bread crumbs. Allow to remain for 10 minutes. Then add salt, allspice, nutmeg, ground chuck, onion and pepper.
Shape into small balls, about ¾ inch in diameter. Saute meatballs in skillet with butter, browning well on all sides. Remove meatballs when done, to make room for more.
After all meatballs are cooked, make gravy in drippings in skillet. At low heat, stir in flour and add yoghurt slowly, cooking till thick. To prevent yoghurt from curdling use low heat for short periods or stabilize yoghurt first. Replace Swedish meatballs in skillet and heat mixture through.
Swedish meatball recipe taken from "The Yogurt Book - 100 Ways to Use Yogurt" by Connie Berman and Susan Katz.
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