| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swedish |
Poultry, Meats |
10 |
Servings |
INGREDIENTS
|
|
PER SERVING = 4 |
|
|
MEATBALLS—– |
| 2 |
c |
Whole-wheat bread crumbs |
| 1 |
c |
Skim milk |
| 1 1/2 |
lb |
Ground turkey |
| 1/2 |
lb |
Extra-lean ground beef |
| 2 |
|
Eggs — whole |
| 2 |
|
Eggs — whites |
| 1 |
lg |
Onions — finely chopped |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Dry mustard |
| 3 |
c |
Beef stock |
| 4 |
tb |
Flour |
| 2 |
ts |
Instant coffee |
|
|
*cals |
|
|
*mg chol |
|
|
*gm dietary fiber |
|
|
*gm fat |
|
|
*mg sodium |
INSTRUCTIONS
Soak the bread crumbs in the milk for several minutes. Meanwhile, combine
the ground turkey and ground beef. Beat the whole eggs and egg whites
together and add to the meat mixture. Add the moistened bread crumbs,
onion, and seasonings to the meat mixture and mix well. Form into 1
1/2-inch balls (makes 40-50) and refrigerate overnight. Line up the
meatballs on a large pan-like cookie sheet (with edges) and bake at 350F
for 25-30 minutes, turning halfway through cooking time. While meatballs
are cooking, heat stock in a large pot. Gradually add the flour, stirring
constantly. Cook and stir until slightly thickened. Stir in the instant
coffee. Remove the meatballs from the oven and transfer them to the beef
stock using a slotted spoon to allow grease to drain away. Simmer for 45
minutes and serve. Makes 10 servings of 4 meatballs each.
Recipe By :
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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