SCANDINAVIAN MEETBALLS
Source of Recipe
mit edu
Recipe Link: www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/Scandinavian_Meatballs.txt List of Ingredients
1 1/2 cups fresh breadcrubs
3/4 cup milk
1 onion, finely chopped
2 eggs beaten
2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1 lb ground beef
1 lb ground veal
1/2 lb ground lean pork
1/4 cup (1/2 stick) butter
Gravy:
Butter (if necessary)
1 large onion, sliced
2 1/2 Tbsp all-purpose flour
2 cups canned beef consomme
1 cup whipping cream
freshly ground pepper
Recipe
For meatballs: soak breadcrumbs in milk for 10 minutes. Mix in onion,
eggs and seasonings. Add meats and beat with electric mixer until light
and fluffy. Handling gently, form mixture into 2 inch diameter
meatballs. Smooth balls between moistened palms. Place in baking pan.
Refrigerate until firm.
Melt butter in large skillet over medium-high heat. Add meatballs in
batches (do not crowd) and cook until brown on all sides, shaking pan
occasionally, about 5 minutes. Drain, reserving drippings in skllet.
Layer meatballs in a deep 4 quart oven proof casserole.
For gravy: measure pan drippings and return 3 tablespoons to skillet,
adding butter if necessary. Add onion and cook over medium low heat
until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually
mix in consoumme and cream. Simmer until thickened, about 10 minutes,
stirring occasionally. Season with pepper. Strain over meatballs.
Preheat oven to 275F. Bake casserole until meatballs are heated
through, about 45 minutes. Serve hot.
|
|
member logon
