| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Swedish |
Swedish, Main |
8 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter or margarine |
| 3 |
tb |
Finely chopped onion |
| 3/4 |
c |
Light cream |
| 3/4 |
c |
Pk dry bread crumbs |
| 1 1/2 |
lb |
Ground chuck |
| 1/2 |
lb |
Ground pork |
| 2 |
|
Eggs, slightly beaten |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Allspice |
|
ds |
Cloves |
| 2 |
tb |
Flour |
| 1/2 |
c |
Light cream |
| 1 |
ts |
Salt |
|
ds |
Pepper |
| 1/2 |
ts |
Liquid gravy seasonings |
|
|
Parsley sprigs |
INSTRUCTIONS
MEATBALLS:
SAUCE:
1. Make Meatballs: In 1 tb hot butter in skillet, saute onion 3 minutes, or
until gloden. 2. In large bowl, combine cream, 3/4 cup water, and the bread
crumbs. Add onion, ground meats, eggs, salt, pepper, allspice and cloves;
toss lightly, to mix well. 3. With teaspoon, shape into 75 meatballs, about
3/4 inch in diameter. 4. In 2 tb hot butter in same skillet, saute
meatballs, a few at a time, until browned on all sides. Add more butter as
needed. Remove meatballs, and set aside. 5. Make Sauce: Remove all but 2 tb
drippings from skillet. Stir in flour until smooth. 6. Gradually stir in
cream and 1 1/2 cups water; bring to boiling, stirring. Add salt, pepper,
and gravy seasoning. 7. Add meatballs; heat gently 5 minutes, or until
heated through. Garnish with parsley. *McCall's Cookbook Collection - World
Wide Cooking* Typed for you by Michelle Bruce - Happy Cooking!
Posted to MM-Recipes Digest by jlewis@email.bigsky.net on Sep 22, 1998
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