Swedish Style Meatballs
Another excellent recipe posted by nlb. I think that it's the sauce that makes this dish so special.
Meatballs:
3 cups cornflakes = 1 cup +
1-1/2 lbs. lean round steak cut into 1-inch cubes
3/4 lbs. very lean veal cut into 1-inch cubes
1-1/2 Tbsp. dried minced onion
3/4 cup milk
1-1/2 Tbsp. vegetable oil
3/4 tsp. ground nutmeg
3/8 tsp. ground coriander
3/4 tsp. grated lemon rind
freshly ground black pepper to taste
salt, to taste
Simmering and Serving Sauce
Preheat oven to 400º F. In a food processor with steel blade, whirl enough cornflakes to make 1-1/2 cups crumbs. Place in large mixing bowl. Trim meat well. Grind meat or, using about 1 cup of 1-inch cubes at a time, chop meat in batches, turning machine on and off until desired consistency is obtained. Add to crumbs in bowl. Add remaining ingredients (except sauce) and mix thoroughly with hands. Shape into bite-size balls and place on oiled cookie sheets. This can be done ahead. Bake meatballs about 15 minutes. Remove immediately from cookie sheets. Makes 75 or more meatballs as an hors d'oeuvre. Meatballs can be made larger and used for a main course to serve 6 or 8.
SIMMERING AND SERVING SAUCE:
1 (1-lb.) can whole-berry cranberry sauce
2 cups beef bouillon
1-1/2 Tbsp. cornstarch
2 Tbsp. cold water
In large skillet with lid, or large top-of-stove casserole, dissolve cranberry sauce over low heat, stirring constantly. Add beef bouillon and bring to a simmer. Mix cornstarch with water and add to cranberry-bouillon mixture, stirring until slightly thickened. Add meatballs and simmer gently, covered, for about 30 minutes. Serve in chafing dish or put into large round loaf of pumpernickel bread (slice off a portion to make an opening in the top and scoop out center and shape it into a bowl with a lid. It will stay hot long enough. You can wrap this in foil for travelling and place on a tray with toothpicks for serving. I have made this many times and it is always a hit. Never a meatball left.
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