Classic Swedish Meatballs Recipe

Ingredients

1-2/3 cups evaporated milk, divided2/3 cup chopped onion1/4 cup fine dry bread crumbs1/2 teaspoon salt1/2 teaspoon allspiceDash pepper1 pound lean ground beef (90% lean)2 teaspoons butter2 teaspoons beef bouillon granules1 cup boiling water1/2 cup cold water2 tablespoons all-purpose flour1 tablespoon lemon juiceCanned lingonberries, optional

Preparation

Combine 2/3 cup evaporated milk with the next 5 ingredients. Add beef; mix lightly but thoroughly. Refrigerate until chilled.

With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes.

Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining 1 cup evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens.

Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.