Meatballs, universally loved and made...one of the ultimate in comfort foods, this orb of soft meat and lots
of flavor couldn't be easier to make.  One of the tricks to to balance the meat with the bread component
whether that be soft bread, stale bread, or breadcrumbs.  Secret of a moist and soft (yet one that holds
it shape) meatball is to use less or no breadcrumbs and instead soft white bread.  Yes, to the horror
of the foodie world, white bread does have a few good uses.  We will incorporate it in this recipe as you
will soon see.  Let's hop over to Scandanavia where this recipe is pretty much the same, yet slightly
different in each of the countries.  In Sweden, the most well known of the meatballs, it is called:
SVESKA KOTTBULLAR,  In Denmark, they are FRIKADELLER; in Finland they are LIHAPYORYKOITA;
and in Norway they are KJOTTKAKKER.  All translated as a mixture of ground beef, pork, veal, one of all
of them, grated onion, aromatic spices like nutmeg and allspice, cream soaked bread or breadcrumbs,
white pepper...fried in butter, then simmered in stock and cream...served over egg noodles, or with mashed or dill boiled potatoes on the side, maybe beets, and a serving of lingonberry sauce.  Lingonberries are
a Scandanavian fruit with a cranberry like tang...you may have enjoyed this dish at your local IKEA.

    Now a little of my Swedish history, basically none.  However, in the homeland (Staten Island, NYC),
an ethnic melting pot, there were pockets of Swedes.  Obviously being an Island there was a bustling
marine trade and this attracted immigrants from Sweden and Norway.  They first settled in the coastal
communities, namely Port Richmond and moved throughout the island.  Many became skilled
carpenters, a legacy from their old countries and countless homes on Staten Island in the early part
of the 1900's thru the 50's were built by Swedes and Norwegians.  One of their community centers was
the Lutheran Church of St.Luke on Decker Ave.  This was built by Swedish Immigrants to serve as
a place where they could worship in their own language in 1910.The church still exists now as St.
Paul-St.Luke's Lutheran, an old German congregation, St.Paul's merged into it.  So there is my
Swedish heritage...if only I could have been in those church kitchens back in the early years when
they were cooking up hundreds of Swedish Meatballs!
Here's a pic from the local Staten Island paper sometime in the
1960's when the church received its' new organ...pretty cool what you can research up on the Internet.

For 40 or so meatballs, use a mix of 2lbs of beef, pork, or veal...the veal produces a lighter flavor, and the
beef and/or pork a more robust flavor.  Tear up into small pieces 6 slices of white bread, then soak them in 3 tbs of heavy cream,  Grate (not chop or mince) one onion into the soaking bread.  The grating of onion also turns up in those delicious meatballs (kofte) of Armenia, North Africa, Turkey, and the Middle East.  It's done
for a reason, don't question it...Add 1/2 tsp of ground white pepper, 1/2 tsp. ground allspice, 1 tsp. of kosher
salt, 1/2 tsp. of dried dill, 1/2 tsp. nutmeg, blend well. Beat 1 egg and add it.  Now the meat, and with your
hands blend till it is a homogeneous mixture.  Let this sit of about 15 minutes.  Then form into small walnut
sized balls.  Roll the balls in flour and fry them for about 5 minutes per side in a pan on medium-high to which you have added 1 tbs. vegetable oil, and 2 tbs. of butter. 


Cook the balls in batches placing them back on a flat sheet while the other batches are cooking.  In
the pan you cooked the meatballs in add 1 tbs. of butter, and then 2 tbs. of flour, whisk well.  Add 1
tsp. of caraway seeds, or better yet grind them into a powder and add them.  Add 1/2 cup of stock
and season with salt, pepper.  Let this come to a boil, then simmer.  Let it reduce slightly then add
1 cup of sour cream, a dash of allspice and nutmeg, and 1 tsp. of Dijon Mustard. Mix well.  Now add
one sprig of fresh dill.  Add the Meatballs back to the pan gently and keep on a low simmer for about
15 minutes.  Serve this heavenly mix over lightlly peppered and buttered egg noodles, or with
mashed potatoes on the side..and YOU MUST get that lingonberry sauce, many specialty stores do
sell it...fear not loyal blogfollower...a can of WHOLEBERRY Cranberry sauce will be a great substitution.
It's the sweet/tartness of that sauce that cuts through the richness of the Kottbullar...and anyone worth
their IKEA Credit Card knows, you can't eat them without the berry sauce!!


SKAL!!