Swedish Meatballs

Swedish Meatballs

Makes 4-6 servings

3/4 cup of fresh while bread crumbs
3/4 cup milk
1 lb. ground beef
1/2 lb. ground pork
1 egg slightly beaten
3 Tablespoons finely chopped onions
1/4 teaspoon black pepper
1/2 teaspoon allspice
2-4 Tablespoons butter or margarine
4 Tablespoons flour
4 teaspoons beef bouillon granules
1-1½ cups boiling water
1/2 cups light cream
1½-cup milk
1 Tablespoon dried dill weed

1. In small bowl soak breadcrumbs in milk for 5 minutes
2. In large bowl, combine meats, egg, onion, pepper, allspice, and breadcrumbs. Mix just to combine. Shape mixture into balls-about 30.
3. In hot butter in large skillet, sauté meatballs, half at a time, until they are browned and cook through. Remove the meatballs to a large bowl as they are cooked and sprinkle on the dill weed. Set meatballs aside. After cooking all the meatballs, remove skillet from heat.
4. Add flour to the dripping in the skillet, stirring or whisking until smooth. Add bouillon, stir, then carefully, stir in 1 cup of boiling water.
5. Bring to a boil over medium heat add a little more hot water if it is too thick. Stir or whisk this until bouillon is dissolved and the mixture is smooth. Add cream and milk, stirring and simmer gently for 3 minutes. (Again, if this seems too thick add more milk or cream to this step-It should coat the back of a spoon)
6. Add sauce to meatball; gently toss insuring all meatballs are coated.
7. Cool down just a bit, cover, and refrigerate overnight.
8. To serve-Reheat gently. Serve over a bed of hot, cooked butter wide egg noodles.

Makes 4-6 servings

swedish meatballs
swedish meatballs

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