Swedish meatballs 1
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground chuck |
| ¾ | teaspoon | Dill weed |
| ¼ | pounds | Ground veal |
| ¼ | teaspoon | Allspice |
| ¼ | pounds | Ground pork |
| ⅛ | teaspoon | Nutmeg |
| 1½ | cup | Bread crumbs |
| ⅛ | teaspoon | Cardamon (optional) |
| 1 | cup | Milk or cream |
| 3 | tablespoons | Butter or margarine |
| 2 | Eggs | |
| 10 | ounces | Can beef broth |
| 1 | medium | Onion finely chopped |
| ½ | cup | Light Cream |
| 1¾ | teaspoon | Salt. |
Directions
Soak bread crumbs in cream 5 minutes. Add ground meats, eggs, onion, 1½ tsp. salt, ¼ tsp dill weed, allspice, nutmeg and cardamon.
Mix well and refrigerate 1 hour. Shape into 1 inch diameter 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.)
From: Rival Crockpot Recipes Shared By: Pat Stockett