my "swedish" style meatballs in cream gravy

How To Make my "swedish" style meatballs in cream gravy

• 1

  For meatballs, measure 1/4 cup of evaporated milk. Set aside the rest for the gravy. In a medium mixing bowl combine soft bread crumbs, the 1/4 cup evaporated milk, and eggs. Stir until mushy and combined. Stir in seasonings. Crumble beef ontop, add onion, and mix together well with hands.
• 2

  Make into about 1 inch size meatballs, I do this using a medium size cookie scoop.
• 3

  Using a large heavy skillet, over medium-high heat, heat oil until hot. Add meatballs, don't over crowd the pan, may need to do in batches. As they brown up, turn over and brown the other sides.
• 4

  When nice and brown, doesn't have to be cooked through, remove from skillet and set aside.
• 5

  For gravy: in large stock pot or Dutch oven, melt butter over medium heat. Add flour and whisk together. While whisking let this brown just a little. Add beef broth and whisk well to combine. Whisk in the rest of the can of evaporated milk. Let come to a soft boil, whisk in dill, parsley, salt, pepper, and bay leaf.
• 
  6

  Add browned meatballs to gravy, making sure they are all submerged in the gravy.
• 7

  Turn down heat to lowest setting. Cover and let simmer for 1 hour (or longer)
• 8

  When ready to serve, remove from heat and remove bay leaf. Cook egg noodles according to package directions to your preferred doneness. Drain. Place back in pot, add butter and seasonings and stir well to combine.
• 
  9

  Serve meatballs and gravy over noodles. Enjoy!
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