| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swedish |
Appetizers, Ground beef, Sauces, Meatballs, Family |
120 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter; melted |
| 1 |
|
Maui onion; chopped fine |
| 1 1/2 |
lb |
Beef; coarsely ground |
| 1 1/2 |
lb |
Pork; coarsely ground |
| 1 |
c |
Dry bread crumbs; unseasoned |
| 1 |
c |
Whipping cream; NOT whipped |
| 1 |
ts |
Allspice |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Salt; to taste (up to 2) |
|
|
Freshly ground black pepper; to taste |
| 1/4 |
c |
Fresh parsley; chopped |
| 2 |
lg |
Eggs; beaten |
| 1 |
|
Stick butter; to brown meatballs |
| 6 |
tb |
Pan drippings |
| 4 |
tb |
Flour; (up to 5) |
| 2 |
c |
Sour cream |
| 1 |
c |
Whipping cream; or half 'n half |
| 1 |
tb |
Fresh parsley; chopped |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Nutmeg |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
|
7 |
Ma, y 1998 |
INSTRUCTIONS
MEATBALLS
SAUCE
MEATBALLS: Saute onion in butter for several minutes over low heat. Do NOT
brown. Add sauteed onions to meat, bread crumbs, whipping cream, seasonings
and eggs, which have been mixed together in a large bowl. Shape into 1"
balls. Makes well over 100 meatballs. Brown meatballs lightly in butter
(about 1 dozen at a time) turning often. Do NOT crowd. Keep browned
meatballs warm in top of double boiler or in covered casserole in warm oven
(not over 200 degrees).
SAUCE: Combine pan drippings and flour in saucepan and cook until lightly
browned, stirring constantly. Add sour cream, whipping cream and
seasonings, blending well. (I use a whisk.) Bring JUST to the simmer point
and pour over hot meatballs, which have been placed in a chafing dish.
Serve with cocktail toothpicks. Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!)
Recipe by: Mary Spero
Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
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