|2 pounds||Ground veal or pork; as lean as possible|
|1 cup||Cornbread crumbs|
|¼ teaspoon||Ground black pepper|
|2 cups||Beef or chicken broth|
|1 cup||Sour cream|
|1 teaspoon||Nutmeg; important|
|1 teaspoon||Chopped fresh or dried dill|
|Grated rind of 1/2 lemon|
Combine the eggs, milk, ground veal or pork, and cornbread crumbs (we use leftover cornbread or store bought cornbread muffins), salt and pepper.
Form into small (¾ in., 2 cm) balls, to make about 4 dozen. Saute in butter in a large skillet until browned and cooked through. Remove from pan, reserving cooking juices in pan. Combine flour and sour cream and blend thoroughly to remove lumps. Add broth to pan with cooking juices. Add sour cream, nutmeg, dill, and grated lemon rind and stir over low heat until slightly thickened. Add meatballs and heat 15 minutes, or until meatballs are warm. Serve over noodles.
NOTES : This recipe was handed down from the Chef's Grandmother who, frankly, didn't have a drop of Swedish blood in her veins. We can't say that it is authentic, but we can say that it is delicious. Serve it over noodles, and feel free to tell your guests that it is your Grandmother Johansen's recipe.
Recipe by: World Wide Recipes: TheChef@... Recipe by A Standing Invitation Cookbook
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 19, 1998
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