Everyday Swedish Meatball Stew

• 1/2 cup crumbled crackers
• 1 cup whole milk
• 1 large egg
• 1 pound ground beef (not more than 15 percent fat)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly ground white pepper
• 3 tablespoons unsalted butter
• 1 1/2 pound boiling potatoes, peeled and cubed
• 3 cups beef bouillon (homemade or from a concentrated cube) or canned low sodium beef broth
• 1 teaspoon paprika
• 2 tablespoons finely chopped fresh parsley leaves

1. Soak the crackers for 10 minutes in the milk in a small bowl.
2. Squeeze the milk out of the crackers.
3. Place the egg in a food processor and run for 15 seconds.
4. Add the crackers, beef, salt, and black and white pepper and process until pasty.
5. Alternatively, everything can be mixed by hand in a bowl, but the meatballs will be more coarsely textured.
6. Make as many meatballs, 1 inch in diameter, as you can.
7. Set aside.
8. In a large casserole or skillet, melt the butter over medium-high heat.
9. Brown the meatballs with the potatoes until light golden on all sides, about 4 minutes.
10. Pour in the beef bouillon and season with salt and pepper and the paprika.
11. Reduce the heat to low, cover, and cook for 30 minutes.
12. Uncover, raise the heat to medium, and cook until the potatoes are tender, about 30 minutes.
13. Sprinkle with parsley 5 minutes before the stew is clone, and serve immediately.

crackers, milk, egg, ground beef, salt, freshly ground black pepper, freshly ground white pepper, unsalted butter, boiling potatoes, beef bouillon, paprika, parsley

Taken from www.cookstr.com/recipes/everyday-swedish-meatball-stew (may not work)