Swedish meatballs feb 88

Yield: 1 Servings

Measure Ingredient
1 pounds Beef
½ pounds Pork
½ pounds Veal
2 Onions; chopped
1 Egg
½ cup Milk or heavy cream
5 Cream crackers or 1/2 cup breadcrumbs
Salt
Allspice
Nutmeg
Thyme
Pepper
1 cup Beef or chicken broth
Butter
Oil
1 tablespoon Flour

1.Process cream crackers to make fine breadcrumbs 2. Saute onions in the butter until golden 3. Grind meats in a food processor 4.Beat egg in a large mixing bowl and add milk and breadcrumbs. Let stand 5 minutes

5. Add salt, spices and the sauteed onions. Blend with a fork 6. Add meats and blend with your hands until all is well combined.

7. Shape into balls, slightly flattened and fry them in a mixture of butter and oil ( about 2 tbs each).

8. Transfer to a plate as they brown, adding more butter or oil as needed.

9. Discard all but 1 tbs of fat from the pan. Stir in the flour to make a roux. Add the broth with the cream scraping the bottom of the pan.

10. Return meatballs to the pan and simmer 3 minutes.

11. Serve sprinkled with a little paprika Recipe by: Miriam Podcameni Posvolsky Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <miriamp@...> on May 06, 1998

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