Swedish Meatballs

This is the traditional Christmas Eve meal in the Seidel household.

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Meatballs:
0.5 lb ground beef
0.5 lb ground pork
0.5 lb ground veal
0.25 c finely chopped onion
0.25 c dry bread crumbs
0.25 c half-and-half
3 tbsp chopped parsley
1 tsp Worchestershire sauce
0.5 tsp salt
0.25 tsp ground allspice
0.5 tsp grated lemon peel
2 eggs

Sour Cream Dill Sauce:
2 tbsp butter
2 tbsp flour
0.25 tsp salt
1.5 c beef broth
0.5-1.5 tsp dried dillweed
0.25 tsp ground nutmeg
0.5 c sour cream

Meatballs:

Using your hands, mix all ingredient together until well blended. Form 1 to 1.5" balls. 

Cover a broiler pan with aluminum foil and cut slices into the aluminum foil to allow for drainage. Spray the foil with Pam to prevent sticking. Place meatballs about 1-2" apart; you may have to bake them in batches. Bake at 375°F for 20 to 25 minutes. Cover with sauce and reheat if necessary. 

Sour Cream Dill Sauce:

Heat butter in a small saucepan over low heat until melted. Stir in flour and cook, stirring, until smooth and bubbly. Remove from heat. Stir in the spices and the beef broth and return to stovetop, heating until boiling, stirring constantly. Remove from heat and stir in sour cream. Pour over meatballs and serve. 

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How It Can Be Gluten Free:

• Use gluten free breadcrumbs in place of regular breadcrumbs
• Replace the flour with 2.25 tbsp potato starch.