Swedish meatballs 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Evaporated milk, divided |
| ⅔ | cup | Chopped onion |
| ¼ | cup | Fine dry bread crumbs |
| ½ | teaspoon | Ground allspice |
| ½ | teaspoon | Salt dash pepper |
| 1 | pounds | Ground round |
| 2 | teaspoons | Butter |
| 1 | Beef bouillon cubes | |
| 1 | cup | Boiling water |
| ½ | cup | Cold water |
| 2 | tablespoons | Flour |
| 1 | tablespoon | Lemon juice |
Directions
"This recipe was given to me by a Swedish friend. It's obviously a 20th-century version of a 19th-century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern day "Kottbullar" are very tasty." - Emily Gould Combine ⅔ cup evaporated milk, onion, crumbs, allspice, salt and pepper. Add meat; mix well. Chill. Shape into 1" balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to a boil over medium heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold water and flour. Remove meatballs from skillet; skim fat from pan juices and reserve juices. Stir remaining evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet.
Stir in lemon juice.
Yields: About 3½ dozen From: "Prize-Winning Beef" Recipe booklet From: Debbie Carlson Date: 09-22-94 Submitted By GAIL SHIPP On 12-30-94