| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Swedish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground beef |
| 1/2 |
lb |
Ground pork |
| 1/2 |
lb |
Ground veal |
| 1/4 |
c |
Dry bread crumbs |
| 1/4 |
c |
Finely minced onion |
| 1/4 |
c |
Half and half |
| 3 |
tb |
Snipped parsley |
| 1 |
ts |
Salt |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Ground allspice |
| 1/2 |
ts |
Grated lemon peel |
| 2 |
|
Eggs |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Beef stock |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
SAUCE
For meatballs: Mix all ingredients and shape into 1 1/4 inch balls. Place
on broiler pan or low sided cookie sheet and bake in a preheated 375F. oven
for 20-25 minutes. Make sauce. While meatballs are cooking, heat the butter
in a saucepan over low heat. Stir in flour and cook till bubbly. Remove
from heat and stir in remaning ingredients except sour cream. Boil and stir
one minute till thickened. Remove from heat and stir in sour cream. Serve
over meatballs.
NOTES : This is nice for a buffet or an appetizer. Keep warm in chafing
dish or crockpot. Wonderful over hot buttered noodles.
Recipe by: Lisa Lepsy
Posted to MC-Recipe Digest V1 #833 by MeLizaJane@aol.com on Oct 9, 1997
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”