| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swedish |
Main dish, Meats, Christmas |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Soft bread crumbs |
| 1/2 |
c |
Minced onion |
| 1 1/2 |
lb |
Ground beef or veal |
| 2 |
ts |
Salt |
| 1 |
ts |
Nutmeg |
| 1 |
tb |
Concentrated meat extract |
| 1 |
c |
Water |
| 2 |
tb |
Minced parsley |
| 2/3 |
c |
Milk |
| 4 |
tb |
Butter |
| 3 |
|
Eggs, slightly beaten |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Paprika |
| 3 |
tb |
Flour |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in
small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion
and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until
very smooth and light. Shape meat into small balls, dusting the hands with
flour while shaping the balls. Melt remaining 3 Tbsp butter in large
frying pan. Add meat balls and fry until golden brown all over. Remove
from pan and add meat wxtract and 3 Tbsp flour. Stir untl well blended.
Add water, and a few grains of pepper. Cook, stirring constantly until
thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a
rounded tablespoon at a time, stirring until thoroughly blended after each
addition of sour cream. Return meat balls to gravy, cover pan and simer
very gently 10 minutes. Serve in deep casserole. Sprinkle with minced
parsley. Yield: 70 to 80 meat balls.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/swedish.zip
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