Scandinavian meatballs in gravy

Yield: 16 Servings

Measure Ingredient
\N \N -Sue Woodward
½ pounds Ground beef
½ pounds Ground pork sausage
2 slices Bread; crumbled
1 \N Egg
1 small Onion; minced
1 clove Garlic; crushed
1 teaspoon Salt; divided
½ teaspoon Pepper; divided
½ cup Butter
1 medium Onion; diced
1½ cup Beef broth
1 tablespoon Tomato paste
1 \N Bay leaf
⅓ cup Sour cream
1 tablespoon Potato starch or flour


Combine beef, sausage, bread, egg, minced onion, ½ tsp salt, and ¼ tsp pepper in a bowl. Mix with your hand 1 min. or until combined. Shape mixture into 1⅒/2" meatballs. Set aside.

In a pressure cooker, melt butter. Add onion and saute in butter over med.

heat 2 mins. Add meatballs, broth, tomato paste, bay leaf, and remaining salt and pepper. Secure lid. Over high heat, develop steam to med-high pressure. Reduce heat to maintain pressure and cook 5 mins. Release pressure accdg. to manufacturer's directions. Remove lid.

Combine sour cream and potato starch in small bowl. Stir into meatball mixture. Cook, stirring over med-high heat 1 min. or until sauce thickens.

Serve in chafing dish as an appetizer or with buttered noodles as a main course.

Note - meatballs with sauce may be frozen up to 3 mos.

Author - Toula Patsalis

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 17, 1998

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