swedish-style meatballs
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lean ground pork |
| 1 cup | Soft bread crumbs |
| ⅓ cup | Half and half |
| 1 | Egg |
| ¼ cup | Finely chopped onion |
| 1 teaspoon | Salt |
| ¼ teaspoon | Ground black pepper |
| ¼ teaspoon | Ground allspice |
| 1 teaspoon | Vegetable oil |
| ¼ cup | All-purpose flour |
| 1 | Can chicken broth (14-1/2-ounce can) |
| 1⅔ cup | Half and half |
| 2 tablespoons | Snipped fresh dill |
Combine pork, bread crumbs, ⅓ cup half and half, egg, onion and seasonings; mix well. Shape mixture into 18 2-inch balls. Heat oil in nonstick pan. Brown meatballs over medium heat, turning carefully, remove from skillet. Reserve 2 tablespoons dripping in pan. Stir in flour; cook until thickened. Gradually add chicken broth; cook and stir until thickened. Stir in remaining half and half and dill; cook 2 minutes. Return meatballs to skillet; simmer 10 minutes.
* COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>
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