Swedish meatballs in sour cream sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground beef |
| ½ | pounds | Ground pork |
| ½ | pounds | Ground veal |
| ¼ | cup | Dry bread crumbs |
| ¼ | cup | Finely minced onion |
| ¼ | cup | Half and half |
| 3 | tablespoons | Snipped parsley |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Ground allspice |
| ½ | teaspoon | Grated lemon peel |
| 2 | Eggs | |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1½ | cup | Beef stock |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| ½ | cup | Sour cream |
Directions
SAUCE
For meatballs: Mix all ingredients and shape into 1¼ inch balls. Place on broiler pan or low sided cookie sheet and bake in a preheated 375F. oven for 20-25 minutes. Make sauce. While meatballs are cooking, heat the butter in a saucepan over low heat. Stir in flour and cook till bubbly. Remove from heat and stir in remaning ingredients except sour cream. Boil and stir one minute till thickened. Remove from heat and stir in sour cream. Serve over meatballs.
NOTES : This is nice for a buffet or an appetizer. Keep warm in chafing dish or crockpot. Wonderful over hot buttered noodles.
Recipe by: Lisa Lepsy
Posted to MC-Recipe Digest V1 #833 by MeLizaJane@... on Oct 9, 1997