Henry Fondas Swedish Meatballs
Source of Recipe
VV Daily Press
Recipe Introduction
Celebrity Cookbook, by Johna Blinn
(Moby Books, New York; 1981)
List of Ingredients
1⁄2 cup breadcrumbs
1⁄2 cup milk
1⁄2 cup finely minced yellow onion
3 tablespoons sweet butter
1 pound lean ground beef
1 pound ground veal
11⁄2 teaspoons salt
1⁄8 teaspoon ground black pepper
1⁄2 teaspoon ground cinnamon or1⁄4 teaspoon ground nutmeg
2 eggs, lightly beaten
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 a few tablespoons of milk to skillet; deglaze skillet over medium heat, stirring. Pour over meatballs in baking dish.
Bake at 350 F for about 15 minutes, or until meatballs are heated through.
Serve with mashed potatoes and sauce made from juices in casserole. Blend the sauce with a little heavy cream over direct flame until slightly reduced in volume to make a thin sauce. Taste to correct seasonings. Yield: Serves 4-6
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