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Swedish meatballs

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Ingredients/Components

milk - 1/2 c
butter or margarine - 1/4 c
salt - 1 tsp
egg, slightly beaten - 1 item
allspice - 1/4 tsp
gingersnaps - 20 item
finely chopped onion - 1/4 c
black pepper - 1/2 tsp
ground chuck - 1 lb
unsifted plain flour - 1/4 c
lean ground pork - 1/2 lb
parsley sprig - 1 item
beef bouillon cubes, crumbled - 2 item

How to make swedish meatballs:

With rolling pin, crush gingersnaps between two sheets of wax paper. Measure 1 1/4 cups. In large bowl, combine gingersnap crumbs with milk and egg. Add chuck, pork, onion, salt, pepper and allspice. Using hands, mix well to combine. Refrigerate 1 hour. With moistened hands, shape mixture into meatballs, 1 1/2-inch in diameter. Preheat oven to 325°. In hot butter in large skillet, saute meatballs until brown. Remove to a 2-quart casserole as they brown. Remove skillet from heat; pour off drippings. Measure 1/4 cup, adding more butter if needed. Pour back into skillet. Add flour stirring to make a smooth mixture. Gradually stir in 1 1/2 cups water. Add bouillon cubes. Bring mixture to boiling, stirring constantly. Strain over meatballs. Bake covered 1 hour. Garnish with parsley sprigs. Serve with noodles if desired. Makes 6 servings.

Recipe categories: Appetizers, Ground beef, Beef.

Rating:

Average rating: 2, total votes: 3

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