Swedish Meat Balls
Source of Recipe
Unknown
List of Ingredients
Swedish Meat Balls
• 1 pound (2 lb) Ground beef
• 1 cup (2 cup) Bread crumbs, fine
• 1 (2) Eggs
• 1/2 cup (1 cup) Milk
• 2 tablespoons (1/4 cup) Onion, minced
• 1 teaspoon (2 tsp) Salt
• dash (1/4 tsp) Black Pepper
• 1/8 teaspoon (1/4 tsp) Nutmeg
• 2 tablespoons (4 TBS) Fat
• 3/4 cup (1 1/2 cups) WaterRecipe
NOTE: amounts given are for 4 servings (4 Qt. cooker). Those in parentheses () are for 8 servings (6 Qt cooker).
Combine meat, crumbs, egg, milk, minced onion, salt, pepper and nutmeg.
Form into balls 1 1/2-inches in diameter, using as little pressure as possible.
Brown well in fat in cooker.
Place meat balls on rack.
Add water.
Cover, set control and cook for 4 minutes after control jiggles.
Cool cooker normally for 5 minutes, then place under faucet.
To serve, remove meat balls to hot platter and thicken gravy.
For gravy:
4 Qt. cooker:
Blend 2 TABLESPOONS all-purpose flour into 1/3 cup cold water until smooth. Stir into 1 cup boiling stock, stirring constantly. Cook over medium heat, stirring until gravy is smooth and thickened. 6 Qt. cooker: 6 TABLESPOONS all-purpose flour, 1 cup cold water, 3 cups stock.
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