| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Dairy |
Swedish |
Ethnic, Meat, Sauce |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Ground veal |
| 1/3 |
c |
Fresh white breadcrumbs |
| 1/3 |
c |
Onion; minced |
| 1 |
|
Egg white |
| 2 |
tb |
Fresh dill; minced |
|
|
<<<or>>> |
| 2 |
ts |
Vegetable oil |
| 1/3 |
c |
Half and half |
| 1/4 |
c |
Whipping cream |
INSTRUCTIONS
Recipe by: Bon Appetit December 1993 Preparation Time: 0:30 Line small
baking pan with waxed paper. Combine veal, breadcrumbs, onion, egg white
and 1-1/2 tablespoons dill in large bowl and blend well. Shape veal mixture
into about 16 balls and place on prepared pan. (Can be prepared 1 day
ahead. Cover and refrigerate.) Heat oil in medium nonstick skillet over
medium heat. Add meatballs to skillet; cook until brown and cooked
through, turning frequently, about 12 minutes. Add half and half, whipping
cream and 1/2 tablespoon dill to skillet; stir until sauce is slightly
thickened, scraping up any browned bits, about 3 minutes. Season with salt
and pepper. mm n wrenn
Posted to MM-Recipes Digest V4 #064 by "William E. Webster"
<thelma@pipeline.com> on Mar 03, 1997.
A Message from our Provider:
“No one understands like Jesus”