NANA BROWN'S SWEDISH MEATBALLS

Nana Brown's Swedish Meatballs image

Provided by Kitsune

Categories Meat

Time 1h

Yield 48 meatballs

Number Of Ingredients 12

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1 lb 10 ounces ground beef
5 slices bread (I like them a day old)
1 teaspoon sugar
3/4 tablespoon salt
1 pinch pepper (black or white)
1/2 teaspoon allspice (do not forget this, it is what gives the meatballs their distinctive taste!)
1 egg
1 onion, minced fine
1 -2 tablespoon flour or 1 -2 tablespoon cornstarch
Gravy Master (optional)
beef, bullion powder (optional)
1 -2 cup water

Steps:

Wet bread with water until moist, but not soggy. I add it by spoonfuls.
Add ground beef and mix.
Add sugar, spices, egg, onion and mix well.
Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs.
In batches, brown meatballs on all sides over medium-low heat.
Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point.
Make Gravy!
Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps.
Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan.
Add flour/water mixture.
Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs.
Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do.
When gravy is done, pour over meatballs and enjoy!