Swedish Meat Balls

Swedish Meat Balls


Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***MEAT BALLS***
2 tablespoons butter or margarine -- melted
1/4 cup finely minced onion
1 Egg -- slightly beaten
1/2 cup milk
1/2 cup soft -- fine bread crumbs
1 1/2 teaspoons salt
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 pound lean ground beef
1/4 pound ground veal -- or pork
SAUCE:
2 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 cup water
3/4 cup light cream -- or evaporated milk

Saut onion in butter.

Combine egg with milk and bread crumbs; let stand 5 minutes.

Add salt, spices, meat and onion. Blend well.

Melt remaining butter in large skillet.

Using 2 teaspoons, form meat mixture into small balls about 1/2" in diameter.

Drop some balls into skillet; brown well on all sides; remove to warm casserole; repeat until all meat balls are browned.

To make sauce: stir the flour, sugar, salt and pepper into the butter left in the skillet.

Slowly add water and cream; cook and stir until thickened, about 5 minutes.

Pour sauce over meat balls; cover and bake at 350 degrees 25 to 30 minutes. Or simply return meat balls to skillet; cover and simmer until tender.

Yield: about 36 meatballs.

NOTE: These meat balls may be made a day ahead, cooled and refrigerated. Reheat just before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98










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