| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Swedish | Main dish, South | 40 | Servings |
INGREDIENTS
| 6 | tb | Onion; chopped |
| 4 | tb | Margarine; divided |
| 1 | lb | Beef, ground |
| 1/4 | lb | Pork, ground |
| 1/2 | c | Breadcrumbs, soft |
| 1/2 | c | Milk |
| 1 | Egg; beaten | |
| 2 | ts | Sugar |
| 1 1/4 | ts | Salt |
| 1/2 | ts | Nutmeg, ground |
| 1/4 | ts | Allspice, ground |
| 3 | tb | Flour, all-purpose |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Water |
| 1 | c | Half-and-half |
INSTRUCTIONS
GRAVY Saute onion until tender in 2 tablespoons margarine; drainon paper towels. Combine onion, beef, pork, breadcrumbs, milk, and egg, mixing well. Add sugar, salt, nutmeg, and allspice, mixing well. Shape mixture into small balls; brown meatballs in 2 tablespoons margarine in a large, heavy skillet. Remove meatballs to a warm platter, reserving pan drippings for gravy. Pour gravy over meatballs. Gravy: Combine flour, sugar, salt, and pepper. Stir into drippings in skillet; heat, stirring constantly, until mixture bubbles and flour is lightly browned. Remove from heat; gradually stir in water and half-and-half. Cook rapidly, stirring until mixture thickens. Do not allow to boil. Yield: 2 cups SOURCE: Southern Living Magazine, December, 1976. Typos by Nancy Coleman. Posted to MM-Recipes Digest by jlewis@email.bigsky.net on Sep 22, 1998
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