Seasoned Swedish Meatballs Recipe
Ingredients
| Ground chuck | 3/4 Pound | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1/4 teaspoon Worcester- shire sauce | ||
| Dried thyme leaves | 1/4 Teaspoon | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Flour | 1 1/2 Teaspoon | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| 1 beef-bouillon cube, crumbled | ||
| 1/4 teaspoon meat- extract paste | ||
| 1/4 teaspoon liquid gravy seasoning | ||
| Dill | 1 Tablespoon, chopped | |
Directions
1. Preheat oven to 350F.
2. In medium bowl, lightly toss chuck with salt, 1/4 teaspoon pepper, Worcestershire, and thyme, mixing well. Gently shape into 18 balls.
3. In hot butter in large skillet, saute meatballs until browned on all sides. Remove skillet from heat; then place the meatballs in 2-quart casserole.
4. Remove all but 1 tablespoon drippings from skillet; stir in flour until smooth. Gradually stir in cream and 1/2 cup water; bring to boiling, stirring.
2. In medium bowl, lightly toss chuck with salt, 1/4 teaspoon pepper, Worcestershire, and thyme, mixing well. Gently shape into 18 balls.
3. In hot butter in large skillet, saute meatballs until browned on all sides. Remove skillet from heat; then place the meatballs in 2-quart casserole.
4. Remove all but 1 tablespoon drippings from skillet; stir in flour until smooth. Gradually stir in cream and 1/2 cup water; bring to boiling, stirring.
Chef
