for as long as anyone can remember Swedish meatballs have been a staple comfort food in Scandinavia it's a great dish to make at home as an appetizer or for dinner with some egg noodles so follow along and we'll make cooking Swedish meatballs easy for you so peel the crusts off of your bread and then just break them up into small pieces this can be very rustic because we're going to put it in the food processor anyway and then pour the milk right on top make sure that the pieces are all wet and then set aside to soak for about ten minutes once the bread has absorbed the milk we're going to put it into a food processor and this is what we call the panade and it acts as a glue to hold the meatballs all together so I'm just going to blend this up really fast and once it's all broken up it's done just transfer it back to your bowl so now it's time to assemble so put all of your cooked onions into a bowl then we're going to add everything else in that includes the bread mixture your spices salt and pepper and then your meat we're using a mixture of nice you could just use one or the other totally depends on your preference and just crack an egg in there and then start mixing just want to get it all combined and the egg and the panade mixture will hold it together so you want to make sure that that gets evenly distributed throughout the meat and then once it's evenly distributed we can form the meatballs I cleaned off my hands a little bit but you want to keep them a little wet just so that they don't stick when you form the meatballs you want to keep these about an inch in diameter just form them money plate once the butter has melted you're going to add your new Falls you don't want to overcrowd the pan on these definitely going to be cooking in batches but it's definitely worth it once they're all cooked through just transfer them to plate but you want to keep the butter and any of the onions that fell off in the pan we're going to use that for the sauce and the flour and we want to start and let it smooth get rid of any of these clumps here once the flour has cooked out and we're going to slowly add this broth and keep stirring as you do and then we're gonna fold the sour cream in and that's what makes it nice thick and creamy sauce you want to melt the sour cream in serve the meatballs with the gravy over egg noodles and a little bit of parsley on top and if you're interested in earning a culinary certificate online check out Escoffier online.com