Swedish Meatballs

Preheat oven to 350ºF.

Mix breadcrumbs and milk in a large bowl. Set aside and let soak for about 5 minutes.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Sauté onion for about 10 minutes until soft and light brown. Transfer onion to the large bowl with the breadcrumbs and milk.

Add the minced bacon to your large skillet and cook until crisp. Remove cooked bacon with a slotted spoon and place in the large bowl with the breadcrumb mixture. Reserve the bacon fat in the skillet.

To the large bowl with the bread crumbs, add the salt, pepper, brown sugar, ground allspice and ground nutmeg; mix well. Add the ground beef to the bowl and mix well. Using a 1-ounce (about 2 tablespoons) cookie scoop to measure beef mixture, roll into meatballs and place on a broiler pan. Bake in a 350ºF oven for about 25 minutes until cooked through.

While the meatballs are cooking, melt the remaining 2 tablespoon butter in the large skillet with the reserved bacon fat. Whisk in the flour and mix until a smooth paste formed. Cook for about 1 to 2 minutes. Slowly add the beef broth and bring to a simmer, whisking often. Add the cooked meatballs to the pan and cook until heated through. Remove from the heat and stir in the sour cream. Stir to coat meatballs.

Serve over buttered noodles or parsley rice. Enjoy!

Notes:
I like to cook meatballs on a broiler pan. It is less messy and you use less fat cooking them this way. They will brown nicely and the fat will drain away. Line the bottom part of the broiler pan with foil for easy cleanup.
You can also use this recipe and make smaller meatballs (about 1 tablespoon of the meat mixture) and make this an appetizer.