Svedish Meatballs

For the meatballs:
1 cup fresh breadcrumbs (2 slices bread in food processor)
1/3 cup milk
2 tbsp butter, divided
1 small shallot, diced fine
1 lb ground beef
1 egg, slightly beaten
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/2 tsp paprika

For the sauce:
2 tbsp flour
1 cup beef stock or broth
4 oz sour cream (about 1/2 cup)

In a small pan, melt 1 tbsp butter and saute the shallot until soft. Remove from pan and set aside.
In a large bowl, soak the breadcrumbs in the milk for about 2 minutes. Add the remaining ingredients including the shallot into the bowl. Mix until well combined. Shape into small meatballs.
Melt the other tbsp butter in a large frying pan and cook the meatballs on all sides until no longer pink in the middle. Remove from pan.
Whisk in the flour and stir for 1 minute. Add the beef broth and whisk to get out any lumps. Stir until thick. Add the sour cream and bring to a boil. Add the meatballs back in, cover, and simmer for 5 minutes.
Serve over egg noodles, or just by themselves as an appetizer!

*Oh baby do I love Swedish meatballs. My mom used to make them for us when we were kids, but not often, so it was a treat when she made it. I just love the thick sauce, and the soft tender meatballs. This recipe is not hard to make at all. It always seemed a little daunting to me as a kid, but now that I'm all grown up, and I have made this recipe myself, it's easier than it looks! The milk-soaked bread really does keep the meatballs moist. And you can use any bread you have around the house. I used wheat bread for this particular batch, and it turned out fine! This recipe makes about 20 small meatballs.

Therefore, I urge you, brothers, in view of God's mercy, to offer your bodies as living sacrifices, holy and pleasing to God—this is your spiritual act of worship. Romans 12:1