Swedish Meatballs Recipe
Ingredients
| 3/4 cup fine dry bread crumbs | ||
| 2 tablespoons finely chopped yellow onion | ||
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Lean ground beef | 1/2 pound | |
| Ground pork | 1/2 pound | |
| Ground veal | 1/2 pound | |
| Butter | 3 Tablespoon | |
| All purpose flour | 4 Teaspoon | |
| Beef broth | 1 Cup (16 tbs) | |
| Half and Half | 3/4 Cup (16 tbs) | |
Directions
1. In a large bowl, combine the bread crumbs, onion, salt, nutmeg, and milk. Add the ground beef, pork, and veal, and mix thoroughly. Shape the mixture into 1 1/2-inch balls.
2. Heat the butter in a heavy 12-inch skillet over moderate heat until bubbly. Cook the meatballs, uncovered, turning frequently, for 20 minutes. Remove them to a platter with a slotted spoon.
3. Add the flour to the drippings in the skillet, stir until bubbly, then blend in the beef broth and half-and-half. Boil, uncovered, for 4 to 5 minutes, stirring, until the sauce thickens.
4. Return the meatballs and any accumulated juices to the skillet. Spoon the sauce over the meatballs and heat through—about 2 minutes.
2. Heat the butter in a heavy 12-inch skillet over moderate heat until bubbly. Cook the meatballs, uncovered, turning frequently, for 20 minutes. Remove them to a platter with a slotted spoon.
3. Add the flour to the drippings in the skillet, stir until bubbly, then blend in the beef broth and half-and-half. Boil, uncovered, for 4 to 5 minutes, stirring, until the sauce thickens.
4. Return the meatballs and any accumulated juices to the skillet. Spoon the sauce over the meatballs and heat through—about 2 minutes.
Chef
