| 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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