Swedish Meatballs

Why settle for the ol' spaghetti and meatballs when you can change it up a bit?  This is a sure crowd pleaser and is a change from the traditional.  Don't be discouraged from the long list of ingredients.  Once you have made them you'll see just how really easy it is!

Ingredients:

• 2lbs ground chuck (80/20)
• 2/3C seasoned bread crumbs
• 2C milk divided
• 4C beef stock
• 6 TBSP chopped dill- divided
• 1/4 C finely chopped onions
• 1/4 TSP ground clove
• 1/2 C sour cream
• 1/2 stick butter
• 1/3 C flour
• salt and pepper
• 1 large package egg noodles

Place beef in a large bowl.  place butter in skillet and melt over low/med heat and add onions.  Cook until onions are just translucent and tender.  Set aside.  In separate bowl add clove, breadcrumbs, milk and dill.  Mix and let sit until breadcrumbs have soaked up the milk.  Add the butter onion mixture to ground beef as well as the breadcrumb milk mixture.  Add 3 TBSP dill.  Hand mix until fully incorporated.  Use a heaping tablespoon to ration out meat mixture and roll into uniform balls.  Place on foil lined cookie sheet.  Once all are formed, place in 400 degree oven and bake for 20 minutes-  They should be a nice dark golden in color.

While Meatballs are in oven, heat remaining butter over medium heat until melted and add flour to make roue.  Cook until golden brown over medium heat for about 5 minutes.  Add beef stock and whisk to avoid lumps. Bring to a boil to reach full sauce thickness. Add remaining dill.  Add meatballs to sauce and cover. 

 At this point you can turn off the heat, add in sour cream, salt and pepper to taste.  Serve over over cooked egg noodles OR place mixture into crock pot and leave on low until you are ready to serve.

Meatballs can be made up to 3 days ahead of time if you prefer to make this recipe in steps.