Name: Swedish Meatballs
Ingredients: === MEATBALLS ===; 2 sl White bread; without crusts, torn into pieces; 1/4 c Milk; 3/4 lb Ground beef; 3/4 lb Ground pork; 1 sm Red onion; grated, or; Finely chopped; 1 Egg; 1/8 ts Ground allspice; 1/4 ts Ground cardamom; 1/8 ts Ground ginger; Salt; to taste; Freshly-ground black pepper; to taste; Butter and vegetable oil; for frying meatballs; === GRAVY ===; 2 c Beef stock; 2 tb Flour; 1/4 c Heavy cream; Salt; to taste; Freshly-ground black pepper; to taste; Fresh parsley; for garnish

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs, Vegetables	Swedish	Tamwt02	4	servings

INGREDIENTS

		=== MEATBALLS ===
2	sl	White bread; without crusts, torn into pieces
1/4	c	Milk
3/4	lb	Ground beef
3/4	lb	Ground pork
1	sm	Red onion; grated, or
		Finely chopped
1		Egg
1/8	ts	Ground allspice
1/4	ts	Ground cardamom
1/8	ts	Ground ginger
		Salt; to taste
		Freshly-ground black pepper; to taste
		Butter and vegetable oil; for frying meatballs
		=== GRAVY ===
2	c	Beef stock
2	tb	Flour
1/4	c	Heavy cream
		Salt; to taste
		Freshly-ground black pepper; to taste
		Fresh parsley; for garnish

INSTRUCTIONS

In a small bowl, soak the bread in the milk until soft. In a large bowl,
combine all the meatball ingredients except the butter and oil, and add the
soaked bread. Mix thoroughly until smooth; it's best to use your hands for
this. Shape into small, golf-ball size meatballs (by dipping your hands in
cold water, the meatballs won't stick to your hands.) Heat butter and oil
in a large, deep skillet over medium-high heat. Add the meatballs, about 8
to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake
the skillet now and then so meatballs stay round and brown evenly. Place
them on a heated baking sheet in a low oven to keep warm. To make gravy,
deglaze the skillet with 1 cup of the stock, letting it simmer for 5
minutes while scraping the bottom of the skillet with a spatula. Strain the
gravy into a clean saucepan and add the remaining 1 cup of stock. In a
small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk
flour mixture into warm gravy, and let simmer, whisking constantly to
prevent lumps, until thickened slightly, about 3 to 5 minutes. Add the
cream and season with salt and pepper. To serve, arrange the meatballs on a
serving platter, pour hot gravy over them, and garnish with parsley. Serve
with boiled new potatoes, lingonberry sauce, and lefse. This recipe yields
4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B08 broadcast 03-17-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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