swedish meatballs
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground chuck |
| ¼ pounds | Ground veal |
| ¼ pounds | Ground pork |
| 1½ cup | Bread crumbs |
| 1 cup | Milk or cream |
| 2 eaches | Eggs |
| 1 medium | Onion finely chopped |
| 1¾ teaspoon | Salt. |
| ¾ teaspoon | Dill weed |
| ¼ teaspoon | Allspice |
| ⅛ teaspoon | Nutmeg |
| ⅛ teaspoon | Cardamon (optional) |
| 3 tablespoons | Butter or margarine |
| 1 each | 10oz can beef broth |
| ½ cup | Light Cream |
Soak bread crumbs in cream 5 min. Add ground meats, eggs, onion, 1-½ tsp. salt, ¼ tsp dill weed, allspice, nutmeg and cardamon.
Mix well and refrigerate 1 hour. Shape into 1 inch dynamiter balls and brown lightly in hot butter (or in oven). Add beef broth, pepper, light cream, pan drippings, remaining ¼ tsp. salt & ½ tsp. dill to crock pot. Cover and cook on low for 4 - 6 hours (High 1-½ - 2-½ hours.) Shared By: Pat Stockett Submitted By PAT STOCKETT On 01-14-95
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