Swedish Meatballs^ Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
MEATBALLS
2: Eggs, beaten
1/4 tsp: Allspice,
1/2 cup: Milk,
1/4 tsp: Nutmeg,
1 cup: Dry bread crumbs,
1 cup: Chopped onion,
2 tsp: Salt,
2 tbsp: Butter,
1/2 tsp: Pepper,
2 lbs: Ground beef,
1 1/2 tsp: Dried dill,
1/2 lbs: Ground pork,
SAUCE
1/4 cup: Butter,
1/2 tsp: Dried dill,
1/2 cup: Flour,
1/2 tsp: Salt,
2 can: , (14 1/2oz) beef broth
1/4 tsp: Pepper,
1 pint: Heavy cream,
Fresh dill sprigs, optional
Directions:
Combine milk, eggs, bread crumbs and seasonings; set aside.
Cook onion until soft in butter; add to crumb mixture. Add beef and
pork. Cover and refrigerate an hour. Shape into meatballs. Bake at
350F 20-25 minutes. Transfer to a casserole dish.
To make sauce, melt butter; stir in flour until smooth. Stir in broth,
bring to a boil. Reduce heat, stir in cream, dill, salt and pepper.
If you want a thicker sauce, cook for 10-15 minutes, stirring
ocasionally. Pour over meatballs and bake at 350F. 40-45 minutes
until heated and bubbly. Garnish with fresh dill, if desired.
Taste of Home Ground Beef Collection 1996 Edition
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-30-95
Source from luhu.jp
Cook onion until soft in butter; add to crumb mixture. Add beef and
pork. Cover and refrigerate an hour. Shape into meatballs. Bake at
350F 20-25 minutes. Transfer to a casserole dish.
To make sauce, melt butter; stir in flour until smooth. Stir in broth,
bring to a boil. Reduce heat, stir in cream, dill, salt and pepper.
If you want a thicker sauce, cook for 10-15 minutes, stirring
ocasionally. Pour over meatballs and bake at 350F. 40-45 minutes
until heated and bubbly. Garnish with fresh dill, if desired.
Taste of Home Ground Beef Collection 1996 Edition
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-30-95
Source from luhu.jp