Swedish Meatballs

Swedish Meatballs

1 medium onion chopped
2 Tablespoons butter

1 lb ground chuck or round
3 slices fresh white bread (crust removed)
1/2 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon ground pepper

Gravy:
2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup sour cream

buttered noodles

Preheat oven to 350 degrees F (175 degrees C).

Saute the onions in the butter. Set aside.  Set pan aside for future use.
In a medium bowl, mix together the meat, bread, milk, egg, salt and pepper and sauteed onions.  Mix well.

Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, turning the meatballs often until browned on all sides. Reserve pan drippings for gravy.

 Place browned meatballs into a baking dish and cover with foil. Bake in  preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish and cover with foil.

To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in milk, salt and pepper.  Bring the gravy to a simmer, whisking constantly until thick. Just before serving, whisk in the sour cream. 

Serve the gravy with the meatballs over buttered egg noodles. Garnish with parsley.