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Pat-NoCal

Rec: Swedish Meatballs

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Joined: Dec 9, 2005

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Posted to Thread #9231 at 3:18 pm on Dec 31, 2007

Moyn’s notes: This is THE best REC: Swedish Meatballs that I've ever done. It was posted by nlb, who was one talented swapper at Gail's.

Swedish Meatballs

2 eggs, slightly beaten
1 cup milk (I used less milk)
1/2 cup dry bread crumbs
3 tbsp butter
1/2 cup finely chopped onion
1 1/4 lbs ground round (or I have used ground turkey)
1 3/4 tsp salt
3/4 tsp dill weed
1/4 tsp allspice
1/8 tsp nutmeg
1/8 tsp cardamom
3 tbsp flour
1/8 tsp 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 meat 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 weed. Pour over meatballs in casserole. Bake covered at 325̊F for 30 minutes. Yield: 6 servings

Source: nlb @ Gail’s from the Gator Country Cooks from The Junior League of Gainesville, Florida

Pat’s notes: These are great and saucy too.


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