Email to Donna Gregory      

Recipe Categories: donnag3591's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FRUIT icecream KidsPage MEATS PASTA PASTRIES piescobblers POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SpecialHelp Stuffing VEGETABLES

SWEDISH MEATBALLS




Source of Recipe


Miami Herald: Cooks Corner


Recipe Introduction


A: The recipe here is adapted from a 1982 Rival slow cooker booklet. If you do not have a slow cooker (Crockpot), simmer the browned meatballs in a Dutch oven on the stove with the sauce ingredients for 30 minutes, then thicken as directed. Spoon over noodles as a main course. For appetizer servings, omit the half-and-half.


List of Ingredients




• 1 ½ cups unseasoned bread crumbs

• 1 cup milk

• 1 ½ pounds ground chuck

• ½ pound lean ground pork

• 2 eggs

• 1 medium onion, finely chopped

• 1 ¾ teaspoons salt, divided

• ¾ teaspoon dill weed, divided

• ¼ teaspoon allspice

• 1/8 teaspoon nutmeg

• 1/8 teaspoon ground cardamom

• 1 (10 ½-ounce) can beef broth, divided

• 1/8 teaspoon pepper

• 2 tablespoons butter or margarine

• 2 tablespoons all-purpose flour

• ½ cup half-and-half




Recipe



Soak bread crumbs in milk for 5 minutes in large mixing bowl. Add ground meats, eggs, onion, 1 ½ teaspoon of the salt, ¼ teaspoon of the dill weed, allspice, nutmeg and cardamom. Mix well and refrigerate, covered, for 1 hour.

Heat oven to 400 degrees. Shape mixture into 1-inch balls. Place on rack of broiler pan and bake 15 minutes. Put browned meatballs in a slow cooker. Add ½ can of beef broth, pepper and remaining ¼ teaspoon each dill weed and salt. Cover and cook on low for 4 to 6 hours.

To thicken gravy, turn slow cooker to high. Combine butter and flour to make a smooth paste. Add paste to remaining ½ can of consommé and half and half. Pour into meatball mixture. Cook until thickened. Makes 6 servings.