|This recipe is liked by 0 person(s).|
SWEDISH MEAT BALLS
Nb persons: 6
|What would a smorgasbord be without this Scandinavian specialty? Note the easy oven method of browning meatballs, which eliminates range-top spattering.|
|1 cup||minced onion|
|2 tablespoons||butter or margarine|
|½ cup||fresh bread crumbs|
|1 ¼ teaspoons||salt|
|½ teaspoon||ground allspice|
|1 ½ pounds||meat loaf mixture (ground beef, pork, veal)|
|1tablespoon||butter or margarine (optional)|
|3/4 cup||half and half|
Sauté onion in 2 tablespoons butter. In bowl combine egg, milk, crumbs and seasonings. Add meat and sautéed onions; mix until well blended. Shape into 1 ¼- inch balls. Place in two lightly buttered 9 x 13-inch baking pans. Bake in a 350 oven until lightly browned, 25 to 30 minutes. Transfer meat balls to ovenproof serving dish or casserole. Scrape fat drippings from baking pans into saucepan. Add 1 tablespoon butter or margarine if necessary. Stir in flour, 2 teaspoons sugar, 1 teaspoon salt and pepper. Gradually add water and half and half; stir over low heat until mixture comes to a boil; boil and stir 1 minute. Pour gravy over meatballs. Bake, uncovered, in a preheated 325 oven 20 to 25 minutes. Garnish with parsley.
6 to 8 servings
Tip: If made ahead and refrigerated, allow 15 to 20 minutes extra baking time.
Recipe uploaded with Shop'NCook recipe organizer software.