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Print this Recipe    Meatballs 03

Scandinavian Meatballs

1 1/2 cups fresh breadcrubs
3/4 cup milk
1 onion, finely chopped
2 eggs beaten
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 pound ground beef
1 pound ground veal
1/2 pound ground lean pork

1/4 cup (1/2 stick) butter

1 large onion, sliced
2 2/1 tablespoons all purpose flour
2 cups canned beef consomme
1 cup whipping cream
freshly ground pepper

Soak breadcrumbs in milk for 10 minutes. Mix in onion, eggs and
seasonings. Add meats and beat with electric mixer until light
and fluffy. Handling gently, form mixture into 2 inch diameter
meatballs. Smooth balls between moistened palms. Place in baking
pan. Refrigerate until firm.

Melt butter in large skillet over medium-high heat. Add meatballs
in batches (do not crowd) and cook until brown on all sides, shaking
pan occasionally, about 5 minutes. Drain, reserving drippings in
skllet. Layer meatballs in a deep 4 quart oven proof casserole.

Measure pan drippings and return 3 tablespoons to skillet, adding
butter if necessary. Add onion and cook over medium low heat until
tender, about 8 minutes. Add flour and stir 2 minutes. Gradually
mix in consoumme and cream. Simmer until thickened, about 10
minutes, stirring occasionally. Season with pepper. Strain over
meatballs.

Preheat oven to 275F. Bake casserole until meatballs are heated
through, about 45 minutes. Serve hot.

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