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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I love this version of Swedish Meatballs. I have no idea how authentic it is, but I enjoy it. Instead of using half-and-half I usually use all milk but the half-and-half will make a creamier sauce. You can substitute ground turkey or chicken for half the ground beef, but I wouldn't substitute it for more than half the ground beef because you want the drippings for making the gravy. I normally serve this over mashed potatoes. Ingredients:
1/2 cup breadcrumbs |
3/4 cup milk |
1 lb ground beef |
1 egg, slightly beaten |
3 tablespoons onions, chopped |
1 1/2 teaspoons salt |
1/4 teaspoon white pepper |
1/4 teaspoon ground allspice |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
1 beef bouillon cube |
3/4 cup boiling water |
1/2 cup half-and-half |
Directions:
1. Put bread crumbs and 1/4 cup milk in a small bowl and set aside until milk is absorbed.
2. In a large bowl, mix ground beef, egg, onion, salt, pepper, allspice and the bread crumbs. Mix well.
3. Form the meat mixture into meatballs about 1 inch in diameter.
4. Melt butter in a large frying pan.
5. Brown meatballs about 10 to 15 at a time, removing them to a large bowl as they are done.
6. When all meatballs are browned, remove pan from heat.
7. Add flour all at once to the drippings stirring with a wooden spoon until smooth.
8. Add 3/4 cup of boiling water and a bouillon cube stirring constantly.
9. Return frying pan to medium heat. Stir until bouillon cube is dissolved.
10. Add cream and 1/2 cup of milk.
11. Bring to a simmer, stirring constantly and cook three minutes longer until sauce is thick and smooth.
12. Return meatballs to the skillet and warm through, tossing to coat.
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