| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Swedish |
swedish, Meat, Main |
10 |
Servings |
INGREDIENTS
| 2 |
|
Eggs, beaten |
| 1/2 |
c |
Milk |
| 1 |
c |
Dry bread crumbs |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 1/2 |
ts |
Dried dill weed |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
c |
Chop'd onion |
| 2 |
tb |
Butter or margarine |
| 2 |
lb |
Ground beef |
| 1/2 |
lb |
Ground pork |
|
|
SAUCE |
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
All-purpose flour |
| 2 |
|
14 1/2 oz cans beef broth |
| 1 |
pt |
Heavy cream |
| 1/2 |
ts |
Dried dill weed |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Fresh dill sprigs, optional |
INSTRUCTIONS
In a lg mixing bowl, combine eggs, milk, bread crumbs and seasonings; set
aside. In a skillet, saute onion in butter until soft; add egg to mixture.
Add beef and ground pork; mix well. Cover and refrigerate for 1 hour. Shape
meat mixture into 1 1/4-in. to 1 1/2-in. balls. Place on a jelly roll pan.
Bake, uncovered, at 350 degrees for 20 to 25 minutes. remove from oven and
place in a 3-qt. casserole. For sauce, melt butter in a saucepan; stir in
flour to form a smooth paste. Gradually stir in broth; bring to a boil,
stirring constantly. Reduce heat; stir in cream, dill, salt and pepper. If
a thicker sauce is desired, continue cooking 10 to 15 minutes longer,
stirring occasionally. Pour sauce over meatballs. Bake, uncovered, at 350
degrees for 40 to 45 minutes or until heated through and bubbly. Garnish
with fresh dill if desired.
Posted to MM-Recipes Digest by jlewis@email.bigsky.net on Sep 22, 1998
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