Swedish Meatballs

Discussion in 'Food and nutrition' started by Ron G, Mar 30, 2004.

  1. Ron G

    Ron G Guest

    Swedish Meatballs

    I think this is a very good recipe, I use to attend church
    with this woman and she raised 8 children on them. She would
    always show up with them at potlucks and I don't remember
    there ever being any left. So hope you like these.

    1-1/2 lbs. Ground Beef 1 lb. Ground Pork 2 Eggs, beaten 1
    medium Onion, minced fine 1-1/2 tsp. Salt
    1/4 tsp. ground Black Pepper 1 tsp. ground Nutmeg 1 Tbsp.
    Cornstarch 1 cup Milk 1 cup dry Bread Crumbs
    2/2 cup Cooking Oil 1 can Beef Broth 2 Tbsp. Flour
    3/4 cup Cold Water

    Mix meats together thoroughly. Mix the meats, eggs, onions,
    salt, pepper, nutmeg, cornstarch, milk and bread crumbs
    together. Make up meat into walnut sized meatballs. Heat oil
    and fry meatballs a few at a time browning nicely. Remove
    from oil with slotted spoon onto tray you have a double
    thickness of paper towels on. Continue cooking meatballs
    until all are done. Pour half the oil out of pan you just
    cooked meatballs in. Add 1 can beef broth and the meatballs
    back to pan. Bring to a low boil, cover and turn down to
    simmer. Gently cook 20 to 25 minutes. Put cold water in
    small container with tight fitting lid, add 2 Tbsp. flour,
    put lid on and shake the heck out of it. Remove lid, if it
    still has a lot of lumps, repeat until lumps are gone. Bring
    meatballs and broth back to a low boil, add a little of the
    flour water thickener, stirring constantly until gravy
    consistency is what you want. If to thin let cook stirring
    until it has reduced and thickened up. Serve over hot
    buttered noodles or hot fluffy rice with a dollop of sour
    cream on top.

    BonApetite' PattyG from Mo.

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