Post by chief_cook2 on Apr 24, 2007 16:08:54 GMT -6
1960s Swedish Meatballs
Preparation Time: 30 minutes minutes
Cooking Time: 30 minutes minutes
1 tablespoon olive oil
1 onion, chopped
1 large celery stalk, chopped
2 garlic cloves, minced
3 teaspoons kosher salt
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
2 eggs
1/2 cup milk
1 cup dry bread crumbs
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2
pound ground veal or lamb)
1 tablespoon olive oil
1/4 cup all-purpose flour
1 teaspoon sugar
black pepper
1 3/4 cups light cream
1 cup water
Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil
with the onion, celery, and garlic, and cook until the vegetables are tender
but not browned, about 10 minutes. Add 2 teaspoons salt, allspice, and
nutmeg. Remove from heat.
In a large bowl, whisk the eggs, then blend in the milk and bread crumbs.
Add the meat and cooked vegetables and stir or work with your hands to
combine. Shape into 1-inch balls. Sauté over medium-high heat, in tablespoon
olive oil, a few meatballs at a time, removing them when well browned on all
sides. Pour off all but 2 tablespoons of the fat. Whisk in flour, 1 teaspoon
salt, sugar, and a few grinds of black pepper. Cook over medium heat,
scraping up any browned bits. Whisk in light cream and water. Bring to a
boil, stirring constantly, until the sauce thickens, at least 1 minute.
Return the meatballs to the skillet and simmer over low heat for 20 minutes.
Yield: 8 servings
CALORIES 456(1% from fat); FAT 29g (sat 13g); PROTEIN 29mg; CHOLESTEROL
177mg; CALCIUM 122mg; SODIUM 1079mg; FIBER 1g; CARBOHYDRATE 18g; IRON 3mg
Preparation Time: 30 minutes minutes
Cooking Time: 30 minutes minutes
1 tablespoon olive oil
1 onion, chopped
1 large celery stalk, chopped
2 garlic cloves, minced
3 teaspoons kosher salt
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
2 eggs
1/2 cup milk
1 cup dry bread crumbs
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2
pound ground veal or lamb)
1 tablespoon olive oil
1/4 cup all-purpose flour
1 teaspoon sugar
black pepper
1 3/4 cups light cream
1 cup water
Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil
with the onion, celery, and garlic, and cook until the vegetables are tender
but not browned, about 10 minutes. Add 2 teaspoons salt, allspice, and
nutmeg. Remove from heat.
In a large bowl, whisk the eggs, then blend in the milk and bread crumbs.
Add the meat and cooked vegetables and stir or work with your hands to
combine. Shape into 1-inch balls. Sauté over medium-high heat, in tablespoon
olive oil, a few meatballs at a time, removing them when well browned on all
sides. Pour off all but 2 tablespoons of the fat. Whisk in flour, 1 teaspoon
salt, sugar, and a few grinds of black pepper. Cook over medium heat,
scraping up any browned bits. Whisk in light cream and water. Bring to a
boil, stirring constantly, until the sauce thickens, at least 1 minute.
Return the meatballs to the skillet and simmer over low heat for 20 minutes.
Yield: 8 servings
CALORIES 456(1% from fat); FAT 29g (sat 13g); PROTEIN 29mg; CHOLESTEROL
177mg; CALCIUM 122mg; SODIUM 1079mg; FIBER 1g; CARBOHYDRATE 18g; IRON 3mg