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Swedish meatballs are always a success,
whether they are served as an appetizer or as a main dish over
cooked, fluffy rice.
Swedish Meatballs
- 1/3 cup plain breadcrumbs
1/3 cup milk
1 small yellow onion, finely diced
1 large egg (or egg white)
1 1/3 pounds lean ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon allspice
2 tablespoons butter
1 tablespoon all-purpose flour
1 tablespoon extra virgin olive oil
- Soak breadcrumbs in milk for 5 to 10 minutes
until the liquid is absorbed.
- To a bowl add onion, egg, ground beef,
soaked bread crumbs, all spice, salt and pepper.
- Mix all the ingredients together with
your hands and shape the meat mixture into small balls, less
than an inch in diameter. If the mixture starts to sticks to
your hands, wet them with cold water.
- Heat a skillet with butter and Bertolli
Extra Virgin Olive Oil.
- Saute the meatballs in 2 or 3 batches,
turning them frequently to keep the meatballs from sticking.
Drain them on paper towels.
- Drain the excess olive oil and scrape
off and discard any browned bits of meat that may be sticking
to pan after the meatballs are done.
- To the same pan add butter and flour to
make a roux and stir until it browns.
- Quickly add a can of beef stock and bring
to a boil, stirring constantly until gravy thickens.
- Remove from the heat and serve immediately
with the meatballs.
- For real Swedish Meatballs use Lingonberry
preserves, but it is optional.
Makes 6 to 8 servings.
Recipe and video provided courtesy of HolidayKitchen.tv.
Photograph property of CooksRecipes.com.
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