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Moyn

This is THE best REC: Swedish Meatballs that I've ever done>>

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293 posts
Joined: Dec 9, 2005

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Posted to Thread #2175 at 3:49 pm on Jun 3, 2006

It was posted by nlb, who was one talented swapper, at Gail's.

rec. Swedish Meatballs
These are great and saucy too.

Swedish Meatballs

2 eggs, slightly beaten
1 c milk
1/2 c dry bread crumbs
3 T butter
1/2 c finely chopped onion
1 1/4 lbs ground round
1 3/4 t salt
3/4 t dill weed
1/4 t allspice
1/8 t nutmeg
1/8 t cardamom
3 T flour
1/8 t pepper
10 1/2 oz can beef broth
1/2 cup light cream

In a large bowl, combine eggs, milk, and dry bread crumbs.

In a large skillet, heat 1 T butter and sauté chopped onion until soft, about 5 minutes. Lift out with slotted spoon. Add to bread crumb mixture, along with ground round, 1 1/2 t salt, 1/4 t dill weed, allspice, nutmeg and cardamom. With a wooden spoon or your hands, mix well to combine. Refrigerate covered for 1 hour.

Shape meat mixture into balls, each about 1 inch in diameter.

In remaining hot butter, sauté meal balls, about half at a time, until browned all over (keep them round by shaking the pan). Remove meat balls to a quart casserole as they are browned. Remove skillet from heat. Pour off drippings.

Measure 2 T drippings, adding more butter if necessary. Pour back into skillet; add flour, the remaining 1/4 t salt, and the pepper, stirring together to make a smooth mixture. Gradually stir in beef broth. Bring mixture to boil, stirring constantly. Add cream and remaining 1/2 t dill week. Pour over meat balls in casserole.

Bake covered at 325°F for 30 minutes.

Yield: 6 servings

Source: Gator Country Cooks from The Junior League of Gainesville, Florida


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