Swedish-style meatballs
18 Meatballs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean ground pork |
| 1 | cup | Soft bread crumbs |
| ⅓ | cup | Half and half |
| 1 | Egg | |
| ¼ | cup | Finely chopped onion |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Ground allspice |
| 1 | teaspoon | Vegetable oil |
| ¼ | cup | All-purpose flour |
| 1 | Can chicken broth (14-1/2-ounce can) | |
| 1⅔ | cup | Half and half |
| 2 | tablespoons | Snipped fresh dill |
Directions
Combine pork, bread crumbs, ⅓ cup half and half, egg, onion and seasonings; mix well. Shape mixture into 18 2-inch balls. Heat oil in nonstick pan. Brown meatballs over medium heat, turning carefully, remove from skillet. Reserve 2 tablespoons dripping in pan. Stir in flour; cook until thickened. Gradually add chicken broth; cook and stir until thickened. Stir in remaining half and half and dill; cook 2 minutes. Return meatballs to skillet; simmer 10 minutes.
* COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>