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SWEDISH MEATBALLS




Source of Recipe


Cook's Corner: Miami Herald


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.