Swedish Meatballs 2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 2/3 cup: Evaporated milk, divided
2 tsp: Butter,
2/3 cup: Chopped onion,
1: Beef bouillon cubes,
1/4 cup: Fine dry bread crumbs,
1 cup: Boiling water,
1/2 tsp: Ground allspice,
1/2 cup: Cold water,
1/2 tsp: Salt,
2 tbsp: Flour,
-dash pepper,
1 tbsp: Lemon juice,
1 lbs: Ground round,
Directions:
"This recipe was given to me by a Swedish friend. Its obviously a
20th-century version of a 19th-century favorite, since back then they
didnt have bouillon cubes or evaporated milk! I think youll agree
that these modern day "Kottbullar" are very tasty." - Emily Gould
Combine 2/3 cup evaporated milk, onion, crumbs, allspice, salt and
pepper. Add meat; mix well. Chill. Shape into 1" balls. In large
skillet, brown meatballs in butter. Dissolve bouillon cubes in
boiling water; pour over meatballs and bring to a boil over medium
heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold
water and flour. Remove meatballs from skillet; skim fat from pan
juices and reserve juices. Stir remaining evaporated milk and
flour/water mixture into pan juices in skillet; cook, uncovered, over
low heat, stirring until sauce thickens. Return meatballs to skillet.
Stir in lemon juice.
Yields: About 3 1/2 dozen From: "Prize-Winning Beef" Recipe booklet
From: Debbie Carlson Date: 09-22-94
Submitted By GAIL SHIPP On 12-30-94
Source from luhu.jp
20th-century version of a 19th-century favorite, since back then they
didnt have bouillon cubes or evaporated milk! I think youll agree
that these modern day "Kottbullar" are very tasty." - Emily Gould
Combine 2/3 cup evaporated milk, onion, crumbs, allspice, salt and
pepper. Add meat; mix well. Chill. Shape into 1" balls. In large
skillet, brown meatballs in butter. Dissolve bouillon cubes in
boiling water; pour over meatballs and bring to a boil over medium
heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold
water and flour. Remove meatballs from skillet; skim fat from pan
juices and reserve juices. Stir remaining evaporated milk and
flour/water mixture into pan juices in skillet; cook, uncovered, over
low heat, stirring until sauce thickens. Return meatballs to skillet.
Stir in lemon juice.
Yields: About 3 1/2 dozen From: "Prize-Winning Beef" Recipe booklet
From: Debbie Carlson Date: 09-22-94
Submitted By GAIL SHIPP On 12-30-94
Source from luhu.jp