| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swedish |
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Finely minced onion |
| 1 |
tb |
Butter |
| 1/4 |
c |
Milk |
| 1 |
|
Egg – beaten |
| 1/2 |
c |
Fine cracker crumbs |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Nutmeg |
| 1 |
lb |
Gr. beef |
| 1/4 |
lb |
Gr. pork |
| 1/4 |
lb |
Gr. veal (I omit and use 1/2 lb. gr. pork) |
| 1/3 |
c |
Butter or margerine |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 2 |
c |
Beef broth |
| 1/2 |
c |
Light cream |
| 1 |
ts |
Fresh dill -or- |
| 1/4 |
ts |
Dried dill |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
INSTRUCTIONS
From: Sue Schafer <Shilobill@AOL.COM>
Date: Sat, 17 Aug 1996 21:23:51 -0400
This recipe comes from a cookbook published years ago. It contains mostly
celebrity recipes that were prepared on the Mike Douglas talk show. I
believe this one came from Mike's mother-in-law and it is great.
Saute onion in 1 Tb. butter until transparent. Set aside. Combine milk
and egg. Add cracker crumbs and seasonings - set aside until crumbs absorb
liquid. Add meat and onions. Mix gently but well. Shape into l inch
balls. Saute in 1/3 Cup butter until well browned, turning as necessary.
Remove meatballs from pan and discard drippings. In same pan melt 1/4 Cup
butter. Add flour, stirring constantly - cook over low heat a few minutes.
Add remaining ingredients, cook and stir until thickened. Add meatballs and
simmer 10 minutes, turning several times. Serve with buttered egg noodles.
Serves 8.
EAT-L Digest 16 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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