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Swedish Meatballs
3/4 lb. ground beef, lean
1/2 lb. ground veal
1/4 lb. ground pork
1 1/2 cups bread crumbs, soft
1 cup light cream
1/2 cup onion, finely chopped
1 Tbsp. butter
1 egg
1/4 cup parsley, finely snipped
1 1/4 tsp. salt
pepper to taste
dash ground ginger
dash ground nutmeg
1 Tbsp. butter
Have meats ground together twice. Soak bread in cream for about
5 minutes. Cook onion in 1 tablespoon of butter until tender.
Mix meats, crumb mixture, onion, egg, parsley, salt, pepper, ginger,
and nutmeg. Mix until well combined. Chill mixture. Wet hands
and shape into 1 1/2-inch balls. Brown meatballs in 2 tablespoons
of butter. Remove from pan. Make gravy and return meatballs to
pan and cook on low, covered, for about 30 minutes, basting
occasionally.
Gravy - Melt 2 tablespoons butter in pan with drippings. Stir in
2 tablespoons flour. Add 1 1/4 cups beef stock. Cook and stir
until gravy thickens and bubbles.
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Swedish Meatballs 02