Wednesday, November 11, 2009

Classic Swedish Meatballs

A less-than-healthy comfort food, Swedish meatballs bring up memories of church suppers and big family dinners. Although these take a while to prepare, they are simple, delicious, and definitely worth the effort.

Swedish Meatballs
from the Better Homes and Gardens New Cookbook

1 egg, beaten
1/4 c. milk
3/4 c. soft bread crumbs (1 slice)
1/2 c. finely chopped onion (1 medium)
1/4 c. snipped fresh parsley (I used approx. 1 T. dried)
1/4 t. black pepper
1/8 t. ground allspice or nutmeg (I used nutmeg)
8 oz. ground beef or veal (I used beef)
8 oz. ground pork or lamb (I used pork)
1 T. butter or margarine
2 T. all-purpose flour
2 t. instant beef bouillon granules
1/8 t. black pepper
2 c. milk
3 c. hot cooked noodles (I used egg noodles)
Snipped fresh parsley for garnish (optional)

Step 1. In a large bowl combine the egg and 1/4 c. milk. Stir in bread crumbs, onion, parsley, 1/4 t. pepper, and allspice. Add the meats and mix well. Shape into 30 meatballs.
Step 2. In a large skillet cook half the meatballs at a time in hot butter over medium heat, for approx. 10 minutes until the meatballs reach 160 F, turning to brown evenly. Remove meatballs from the skillet and drain on paper towels. Reserve pan drippings, adding cooking oil if necessary to make 2 T.
Step 3. Stir flour, bouillon, and 1/8 t. pepper into drippings. Stir in 2 c. milk. Cook and stir over medium heat until thickened and bubbly, then cook and stir for 1 minute more. Return meatballs to skillet and heat through. Serve over noodles. If desired, sprinkle with additional parsley.

The first time I made these I was surprised by how good they are, as was my husband. They remind me of going to Harvest Supper at church when I was a kid and scarfing down meatballs and mashed potatoes and gravy. The plain meatballs also make an excellent appetizer with the dipping sauce of your choice. Enjoy!

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