TO MAKE THE MEATBALLS:
Preheat oven to 400\u00b0F.
Mix all ingredients for the meatballs together. Shape into balls. Place on cookie sheet.
Bake for 10 minutes or until browned.
Remove meatballs from oven and place in a casserole dish.
Turn oven temperature to 350\u00b0F.
TO MAKE THE SAUCE:
Stir together ingredients for the sauce and combine with the meatballs in the casserole.
Bake, covered, for 1 hour.
Let stand covered for 10 minutes before serving.
ightly. Refrigerate remaining gravy for use in Swedish Meatballs.
Divide meat mixture
readcrumbs in cream for at least 5
lk; stir with a fork and let stand for 5 minutes.
e lingonberries or cranberries into a heavy bottomed saucepan with about
Meatballs:
In a large bowl with your hands
st into a large bowl
f mixture for each meatball (or use a tablespoon for larger meatballs).
Dampen
In a small bowl, soak
For the soffritto, process all ingredients in a food processor until finely
oriander and fennel seeds in a spice grinder or mortar and
uts, mint and parsley in a large bowl. Form into 3
ce the zucchini has sat for about 1/2 an
Heat the oil in a large saucepan on medium-
For the meatballs, combine all the ingredients,
350 degrees.
For the meatballs,.
In a large bowl combine
For the meatballs, tear bread into small pieces.
For the meatballs:
In a medium bowl add bread and
ntil a ball will hold together.
Roll into 1 inch meatballs
In a large saucepan over medium low, heat the oil. Add the barley and stir until it is lightly toasted, about 3 minutes.
Add the broth, carrots, zucchini, meatballs, dill and water. Bring the soup to a simmer, cover the pot and cook over medium-low until the barley is tender, about 10 to 15 minutes.
Season with salt and pepper. Serve each bowl of soup topped with a tablespoon of sour cream.