| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Swedish | Main course, Meats | 1 | Servings |
INGREDIENTS
| 1 | lb | Beef |
| 1/2 | lb | Pork |
| 1/2 | lb | Veal |
| 2 | Onions; chopped | |
| 1 | Egg | |
| 1/2 | c | Milk or heavy cream |
| 5 | Cream crackers or 1/2 cup breadcrumbs | |
| Salt | ||
| Allspice | ||
| Nutmeg | ||
| Thyme | ||
| Pepper | ||
| 1 | c | Beef or chicken broth |
| Butter | ||
| Oil | ||
| 1 | tb | Flour |
INSTRUCTIONS
1.Process cream crackers to make fine breadcrumbs 2. Saute onions in the butter until golden 3. Grind meats in a food processor 4.Beat egg in a large mixing bowl and add milk and breadcrumbs. Let stand 5 minutes 5. Add salt, spices and the sauteed onions. Blend with a fork 6. Add meats and blend with your hands until all is well combined. 7. Shape into balls, slightly flattened and fry them in a mixture of butter and oil ( about 2 tbs each). 8. Transfer to a plate as they brown, adding more butter or oil as needed. 9. Discard all but 1 tbs of fat from the pan. Stir in the flour to make a roux. Add the broth with the cream scraping the bottom of the pan. 10. Return meatballs to the pan and simmer 3 minutes. 11. Serve sprinkled with a little paprika Recipe by: Miriam Podcameni Posvolsky Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <[email protected]> on May 06, 1998
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