Post by Chris in NM on Oct 26, 2006 15:11:05 GMT -6
Chris's Swedish Meatballs
3/4 lb. lean ground beef*
1/2 lb. ground veal*
1/4 lb. ground pork*
1 1/2 c. soft bread crumbs
1 c. light cream or milk (I use 1/2 & 1/2)
1/2 c. chopped onion
1 egg
1/4 c. finely chopped parsley
1 1/2 tsp. salt
1/4 tsp. ginger
dash each pepper and nutmeg
Gravy:
6 tbl. flour
6 tbl. melted butter
6 c. milk or cream
1 1/2 tsp. concentrated meat extract (beef bouillon)
seasoning to taste
Mix meats, crumb mixture, onion, egg, milk/cream, parsley and seasonings. Beat vigorously till fluffy, about 5 minutes. Form into 1 1/2" meatballs. Brown lightly in butter. Remove balls and make gravy. Replace meatballs in mixture. Cover and cook slowly, about 30 minutes, basting occasionally. Makes about 3 dozen balls.
*I used 1 1/2 lbs. lean ground beef and 1/4 lb. sausage for the meat mixture. Veal is scarce here and when we do find it, it is VERY expensive!
3/4 lb. lean ground beef*
1/2 lb. ground veal*
1/4 lb. ground pork*
1 1/2 c. soft bread crumbs
1 c. light cream or milk (I use 1/2 & 1/2)
1/2 c. chopped onion
1 egg
1/4 c. finely chopped parsley
1 1/2 tsp. salt
1/4 tsp. ginger
dash each pepper and nutmeg
Gravy:
6 tbl. flour
6 tbl. melted butter
6 c. milk or cream
1 1/2 tsp. concentrated meat extract (beef bouillon)
seasoning to taste
Mix meats, crumb mixture, onion, egg, milk/cream, parsley and seasonings. Beat vigorously till fluffy, about 5 minutes. Form into 1 1/2" meatballs. Brown lightly in butter. Remove balls and make gravy. Replace meatballs in mixture. Cover and cook slowly, about 30 minutes, basting occasionally. Makes about 3 dozen balls.
*I used 1 1/2 lbs. lean ground beef and 1/4 lb. sausage for the meat mixture. Veal is scarce here and when we do find it, it is VERY expensive!