| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Swedish |
Beef, Pork, Meats, Swedish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef |
| 1/2 |
lb |
Pork |
| 1/2 |
lb |
Veal |
| 2 |
|
Eggs |
| 2/3 |
c |
Bread crumbs |
| 1 |
c |
Milk |
| 2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Ground nutmeg |
| 3 |
tb |
Shortening |
INSTRUCTIONS
flour water or stock
Grind meats together 3 times. Mix with eggs, bread crumbs, milk, salt,
pepper and nutmeg and make into small balls. Brown in skillet in hot
shortening. Remove meat balls to larger larger pan. Add 1/2 cup flour to
skillet and brown, stirring to prevent scorching. Add enough water or stock
to make a thin gravy. Pour gravy over meat balls. Cook gently for 1 hour,
stirring often to prevent sticking. Flavor improves with long simmering.
Serve in gravy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We simply prepare ourselves. God fills us.”