The Scandinavian Society of Nova Scotia

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This is my favourite recipe for meatballs and gravy. This recipe will make 6 delicious servings:)

• 5 to 6 Tbsp of butter
• 1 Tbsp minced onion
• 2/3 cup soft breadcrumbs
• 1 cup water
• 3/4 lb lean ground beef and 1/4 lean ground pork (or use 1 lb lean ground beef)
• 1 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp ground white pepper
• 1/2 tsp sugar
• 2 Tbsp flour
• 2 cups beef broth

Melt 1 Tbsp of the butter in a large skillet. Add the onion and sauté for 1 to 2 minutes, until tender. In the large bowl of an electric mixer, combine the bread crumbs and water and let stand for 1 to 2 minutes. Add the meat, salt, allspice, white pepper and sugar. Beat on low speed until smooth. Turn the mixer to high speed and beat until the meat mixture is light and fluffy, about 10 minutes. The meat will lighten in colour during beating. Dip 2 teaspoons in ice water and using the spoons, shape the meat into tiny meatballs (they may be slightly oval shaped). Melt the remaining butter in a frying pan and place over medium heat. Add the meatballs and brown on all sides, constantly shaking the pan so that they brown evenly. Drain the meatballs on paper towels, then transfer to a serving platter and cover to keep warm. When all the meatballs are cooked, add the flour to the skillet and stir over medium heat until the flour is lightly browned. Slowly add the beef broth and cook, stirring, until the gravy is thick and brown. Strain if desired. Pour the gravy over the meatballs and serve hot.