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SWEDISH MEAT BALLS
Nb persons: 6
Yield:
Preparation time:
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| 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 |
| 1 | egg |
| ½ cup | milk |
| ½ cup | fresh bread crumbs |
| 1 ¼ teaspoons | salt |
| 1 tablespoon | sugar |
| ½ teaspoon | ground allspice |
| ½ teaspoon | nutmeg |
| 1 ½ pounds | meat loaf mixture (ground beef, pork, veal) |
| 1tablespoon | butter or margarine (optional) |
| 3 tablespoons | flour |
| 2 teaspoons | sugar |
| 1 teaspoon | salt |
| -dash | pepper |
| 1 cup | water |
| 3/4 cup | half and half |
| - | snipped parsley |
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.
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