SWEDISH MEATBALLS
Source of Recipe
Cook's Corner: Miami Herald
List of Ingredients
� 1 � cups unseasoned bread crumbs
� 1 cup milk
� 1 � pounds ground chuck
� � pound lean ground pork
� 2 eggs
� 1 medium onion, finely chopped
� 1 � teaspoons salt, divided
� � teaspoon dill weed, divided
� � teaspoon allspice
� 1/8 teaspoon nutmeg
� 1/8 teaspoon ground cardamom
� 1 (10 �-ounce) can beef broth, divided
� 1/8 teaspoon pepper
� 2 tablespoons butter or margarine
� 2 tablespoons all-purpose flour
� � cup half-and-half
Recipe
Soak bread crumbs in milk for 5 minutes in large mixing bowl. Add ground meats, eggs, onion, 1 � teaspoon of the salt, � 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 � can of beef broth, pepper and remaining � 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 � can of consomm� and half and half. Pour into meatball mixture. Cook until thickened. Makes 6 servings.
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