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Henry Fonda's Swedish Meatballs




Source of Recipe


hollywoodcookbook.com


List of Ingredients





1/2 cup breadcrumbs
1/2 cup milk
1/2 cup yellow onion, finely minced
3 tablespoons sweet butter
1 lb. lean ground beef
2 eggs, lightly beaten 1 lb ground veal
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg

Recipe






Soak breadcrumbs in milk until liquid is absorbed. Mix with a fork to form a smooth texture.
Saute' onion slowly in 1 tablespoon butter until golden; remove onion to mixing bowl.
Add beef, veal, salt, pepper, cinnamon and eggs to bowl. Mix well with fingers.
Place bowl, tightly covered, in refrigerator for several hours.
When chilled, shape meat mixture into 2-inch balls with fingers.
Heat remaining butter in large skillet until butter begins to sizzle. Brown meatballs quickly over medium heat on all sides by shaking the pan.
Transfer meatballs to an ovenproof baking dish.
Add few tablespoons milk to skillet; deglaze skillet over medium heat, stirring.
Pour over meatballs in baking dish. Bake in preheated 350 degrees F. oven about 15 minutes or until meatballs are heated through.
Serve with mashed potatoes and sauce made from juices in casserole (blend with a little heavy cream over direct flame until slightly reduced in volume to make a thin sauce. Taste to correct seasonings).