| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
Swedish |
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 2 |
lb |
Ground veal or pork; as lean as possible |
| 1 |
c |
Cornbread crumbs |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 1 |
tb |
Butter |
| 2 |
c |
Beef or chicken broth |
| 1 |
tb |
Flour |
| 1 |
c |
Sour cream |
| 1 |
ts |
Nutmeg; important |
| 1 |
ts |
Chopped fresh or dried dill |
|
|
Grated rind of 1/2 lemon |
INSTRUCTIONS
Combine the eggs, milk, ground veal or pork, and cornbread crumbs (we use
leftover cornbread or store bought cornbread muffins), salt and pepper.
Form into small (3/4 in., 2 cm) balls, to make about 4 dozen. Saute in
butter in a large skillet until browned and cooked through. Remove from
pan, reserving cooking juices in pan. Combine flour and sour cream and
blend thoroughly to remove lumps. Add broth to pan with cooking juices. Add
sour cream, nutmeg, dill, and grated lemon rind and stir over low heat
until slightly thickened. Add meatballs and heat 15 minutes, or until
meatballs are warm. Serve over noodles.
NOTES : This recipe was handed down from the Chef's Grandmother who,
frankly, didn't have a drop of Swedish blood in her veins. We can't say
that it is authentic, but we can say that it is delicious. Serve it over
noodles, and feel free to tell your guests that it is your Grandmother
Johansen's recipe.
Recipe by: World Wide Recipes: TheChef@wwrecipes.com Recipe by A Standing
Invitation Cookbook
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
19, 1998
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