SWEDISH COCKTAIL MEATBALLS6 tablespoons unsalted butter, divided use
2 onions, minced
4 slices caraway-rye bread, crusts removed, torn into pieces
3 1/2 cups reduced-sodium beef broth, divided use
1 cup sour cream, divided use
2 large egg yolks
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound lean ground beef
1 pound ground pork
1/2 cup all-purpose flour
2 tablespoons soy sauce
2 teaspoons minced fresh dill
In a large skillet melt 1 tablespoon butter over medium-high heat. Cook onions until softened, about 8 minutes; transfer to large bowl.
Add bread, 1/4 cup broth, 1/4 cup sour cream and next 5 ingredients to bowl with onions and mash with fork until smooth. Add beef and pork and knead with hands until well combined.
Form mixture into 1 1/4 inch meatballs (you should have about 60 meatballs), and arrange on wire rack set inside rimmed baking sheet.
Bake at 475 degrees F until lightly browned, about 15 minutes. Transfer to slow cooker.
In a large skillet, melt remaining butter over medium heat. Whisk in flour and cook until beginning to brown, about 3 minutes. Slowly whisk in remaining broth, bring to boil and transfer to slow cooker.
Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours.
Transfer 1/2 cup sauce from slow cooker to small bowl, Whisk in remaining sour cream, soy sauce and dill. Gently stir into slow cooker. Serve.
Makes 10 to 12 appetizer servings
Adapted from source:
Cook's Country by America's Test Kitchen