Swedish Meatballs In Burgundy
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Swedish | Appetizers, Beef | 1 | Servings |
INGREDIENTS
| 3/4 | lb | Ground Beef |
| 3/4 | c | Dry Bread Crumbs |
| 1 | Onion, minced | |
| 3/4 | t | Cornstarch |
| 1 | ds | Allspice |
| 1 | Egg, beaten | |
| 3/4 | c | Milk Or Light Cream |
| 1 1/4 | t | Salt |
| 1/4 | c | Cooking Oil |
| 3 | T | Flour |
| 2 | T | Water |
| 1 | c | Burgundy Wine, NO SUBSTITUTE |
| 2 | Beef Bouillon Cubes | |
| 1/8 | t | Black Pepper |
| 1 1/2 | t | Sugar |
| Bottled Sauce For Gravy, * | ||
| see note |
INSTRUCTIONS
Bill's Note: Recipe does not say what "Bottled Sauce for gravy" is. Although from reading the recipe, it's my guess that she means Gravy Master or Kitchen Bouquet or the like. I leave that to your own resources. Combine meat, crumbs, onion, cornstarch, allspice, egg, milk, and 3/4 ts. salt; shape into 24 or 26 balls. Drop a few at a time into hot fat; brown well on all sides; transfer to plate. For sauce, stir flour into remaining fat in skillet; stir in water, Burgundy, bouillon cubes, 1/2 ts. salt, pepper, sugar, and enough bottled sauce to make a light brown gravy. (Make gravy as light or dark as desired.) Cook, stirring until smooth. Put meat balls in sauce; simmer, covered, for 30 minutes. Serve on hot mashed potatoes, buttered noodles, wilde rice, fluffy instant rice, or a mixture of white and wild rice; or use for canapes. Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Paul F. Saylor Posted to MC-Recipe Digest V1 #638 by Bill Spalding <billspa@icanect.net> on Jun 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1999
Calories From Fat: 1240
Total Fat: 136.8g
Cholesterol: 441.2mg
Sodium: 8169.8mg
Potassium: 1880.4mg
Carbohydrates: 91.8g
Fiber: 5.6g
Sugar: 14.5g
Protein: 93.9g