SWEDISH MEATBALLS WITH SOUR CREAM SAUCE

SWEDISH MEATBALLS WITH SOUR CREAM SAUCE image

Yield 40 Meatballs

Number Of Ingredients 16

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1 1/2 pounds ground veal
3/4 pound ground pork
1 cup finely chopped onion
3/4 cup light cream or 1/2 & 1/2
2 tablespoons flour
3/4 cup soda cracker crumbs
3/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 tablespoons butter, softened
2 tablespoons oil
1/2 cup white wine
1 (14 1/2 ounce) low sodium chicken broth
2 tablespoons flour
1 pint sour cream
2 tablespoons fresh parsley

Steps:

Place veal and pork in processor. Process until smooth. Add onion, cream, flour, cracker crumbs, nutmeg, salt and pepper. Pulse until texture almost as smooth as a paste. Remove and shape into balls, using 2 tablespoons for each meatball. Heat 1 tablespoon butter and 1 tablespoon oil in each of 2 large frying pans over medium heat. Add meatballs and cook, turning with tongs, until evenly browned, 5 to 7 minutes. Add 1/4 cup white wine and 1/2 cup can of chicken stock to each pan and simmer 5 minutes. Remove pans. Remove meatballs and set aside. Consolidate all juices to one pan. Whisk 1/4 cup of pan juices with the flour in a small bowl, return to pan and whisk to blend. Set over low heat and bring to bare simmer. Whisk in sour cream a few tablespoons at a time. Return meatballs to pan and turn in sauce until heated through. Serve with wide noodles or rice.