| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swedish | Meatballs, Beef, Ground beef, Appetizers | 1 | Servings |
INGREDIENTS
| 1 2/3 | c | Evaporated milk, divided |
| 2/3 | c | Chopped onion |
| 1/4 | c | Fine dry bread crumbs |
| 1/2 | ts | Ground allspice |
| 1/2 | ts | Salt dash pepper |
| 1 | lb | Ground round |
| 2 | ts | Butter |
| 1 | Beef bouillon cubes | |
| 1 | c | Boiling water |
| 1/2 | c | Cold water |
| 2 | tb | Flour |
| 1 | tb | Lemon juice |
INSTRUCTIONS
"This recipe was given to me by a Swedish friend. It's obviously a 20th-century version of a 19th-century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern day "Kottbullar" are very tasty." - Emily Gould Combine 2/3 cup evaporated milk, onion, crumbs, allspice, salt and pepper. Add meat; mix well. Chill. Shape into 1" balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to a boil over medium heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold water and flour. Remove meatballs from skillet; skim fat from pan juices and reserve juices. Stir remaining evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Stir in lemon juice. Yields: About 3 1/2 dozen From: "Prize-Winning Beef" Recipe booklet From: Debbie Carlson Date: 09-22-94 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 24, 98
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