Monday, October 10, 2011

Swedish Meatballs

Swedish Meatballs
1 egg, lightly beaten
1/2 cup milk
1 cup bread crumbs
1/2 cup finely diced onion
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp black pepper
1 lb ground beef
1/2 lb ground pork
2 Tbsp butter

Dill cream sauce:
2 Tbsp flour
1 cup half and half
1 cup beef broth
1 tsp salt
1/2 tsp dill seed

In a large bowl, combine first 7 ingredients. Crumble beef and pork over mixture and mix well. Shape into 1 1/2 inch meatballs. Melt butter in a large non-stick skillet. Place half of the meatballs in the skillet and cook until no longer pink, about 4-5 minutes on each side. Drain on paper towels; place in a medium bowl and cover to keep warm. Repeat with remaining meatballs. 

In a small bowl, combine ingredients for sauce. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour sauce over meatballs. Serve meatballs over rice.

Serves 6-8

Recipe adapted from Taste of Home

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