Swedish meatballs^
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs, beaten | |
| ½ | cup | Milk |
| 1 | cup | Dry bread crumbs |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 1½ | teaspoon | Dried dill |
| ¼ | cup | Butter |
| ½ | cup | Flour |
| 2 | cans | (14 1/2oz) beef broth |
| 1 | pint | Heavy cream |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Nutmeg |
| 1 | cup | Chopped onion |
| 2 | tablespoons | Butter |
| 2 | pounds | Ground beef |
| ½ | pounds | Ground pork |
| ½ | teaspoon | Dried dill |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Fresh dill sprigs, optional | ||
Directions
MEATBALLS
SAUCE
Combine milk, eggs, bread crumbs and seasonings; set aside.
Cook onion until soft in butter; add to crumb mixture. Add beef and pork. Cover and refrigerate an hour. Shape into meatballs. Bake at 350F 20-25 minutes. Transfer to a casserole dish.
To make sauce, melt butter; stir in flour until smooth. Stir in broth, bring to a boil. Reduce heat, stir in cream, dill, salt and pepper.
If you want a thicker sauce, cook for 10-15 minutes, stirring ocasionally. Pour over meatballs and bake at 350F. 40-45 minutes until heated and bubbly. Garnish with fresh dill, if desired.
Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-30-95