| 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 <miriamp@pobox.com>
on May 06, 1998
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