Swedish Meatballs

1 cup coarse bread crumbs
1/4 cup milk
3/4 pound each ground beef and pork or
1 ½ pounds ground turkey
1 small red onion, grated
1 large egg
Pinch each ground allspice, cardamom and ginger
Salt and freshly ground black pepper
Canola oil for frying meatballs

2 cups beef stock
2 tablespoons flour
1/4 cup whole milk
Salt and freshly ground black pepper

In a large bowl, combine all the meatball ingredients except the oil; mix thoroughly until smooth. Shape into small, 1½-inch meatballs. Heat oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides. Set aside and keep warm. Add 1 cup of the stock to skillet, simmering for 5 minutes while scraping bottom of skillet with a spatula. Strain gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly, until thickened slightly. Add the whole milk and season with salt and pepper. Spoon over hot rice or whipped potatoes, covering with gravy. Makes 6 servings.

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