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Swedish meatballs
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1/2 lb | ground veal |
| 1/ 2 lb | ground beef |
| 2 | egg whites |
| 2/3 cup | fresh white bread crumbs |
| 2/3 cup | minced onion |
| 4 tbsp | minced fresh dill, total |
| 2 tbsp | vegetable oil |
| 2/3 cup | half and half |
| 1/2 cup | heavy cream |
| Salt | |
| pepper to taste |
Combine meat, egg whites, bread crumbs, onion and 2 tbsp dill in large bowl. Blend well. Shape meat mixture into32 balls, and place on lightly greased baking tin.
Heat oil in a 10 or 12 inch skillet. Add a batch of meatballs in a single layer and cook until brown and thoroughly heated, turning occasionally. As meatball s finish cooking, add additional ones to pan until all meatballs are done. Remove all meatballs from skillet and place in oven on ovenproof plate to keep warm. Add half and half and cream to skillet. Stir until cream mixture thickens, 2-3 minutes. Add salt and pepper. Return meatballs to the skillet and sprinkle with the remaining dill before serving.
Serves 4
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