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    Swedish Meatballs

    My mother-in-law wasn't the world's greatest cook, but she did have a few recipes that were real keepers. This Swedish Meatball recipe was one of them. Family members used to beg her to bring them for showers, parties, etc. I am carrying on that tradition! This is good as an appetizer, or also served as a main dish over hot buttered noodles.


    List of Ingredients


    • 1/2 cup fresh bread crumbs
    • 3/4 cups milk
    • 1 pound of ground meat (beef, pork or veal)
    • 1 egg, slightly beaten
    • 3 Tablespoons onion, finely chopped
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon white pepper
    • 1/4 teaspoon ground allspice
    • 1 Tablespoons butter ormargarine
    • 2 Tablespoons all purpose flour
    • 1 beef boullion cube
    • 3/4 cups boiling water
    • 1/2 cup half and half
    • 2 tablespoons dried dillweed


    Instructions



    1. Put bread crumbs and 1/4 cups milk in small bowl. Stir with fork and let stand at room temperature for 5 minutes. Put ground beef, veal and pork in a large bowl. Add egg, onion salt, pepper, alspice and soaked bread crumbs. Toss mixture gently with a fork until thoroughly combined. Shape meat mixture into a loaf about 5x6x1 inch. Cut meat mixture into 30 equal sized pieces. Press together and shape each piece into round meatballs. Put butter in a large skillet and heat over medium heat. Add meatballs, about 15 at a time and cook 10 minutes until meatballs are brownedon all sides and cooked through. Remove meatballs as they are done and put in a large bowl.

    2. When all the meatballs are browned and cooked, remove skillet from heat. Add flour all at once to the drippings in the skillet, and stir with a wooden spoon until smooth. Add bouillon cube and 3/4 cup boiling water, stirring constantly as you add.

    3. Return skillet to medium heat and bring flour mixture to a boil, stirring until boullion cube disolves and mixture is smooth. Add half and half and 1/2 cup milk; bring to a simmer stirring constantly, and cook 3 minutes longer or until sauce is thick and smooth.

    4. Add meatballs to sauce in skillet; toss gently to coat well. Remove from heat. If desired, recipe can be made up to this point and refrigerated overnight. To serve, reheat over medium heat. Transfer meatballs to serving dish; top with sauce and garnish with dill.


 

 

 


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