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Title: Swedish Meatballs in Sour Cream Sauce
Categories: None
Yield: 1 Servings
| 1/2 | lb | Ground beef |
| 1/2 | lb | Ground pork |
| 1/2 | lb | Ground veal |
| 1/4 | c | Dry bread crumbs |
| 1/4 | c | Finely minced onion |
| 1/4 | c | Half and half |
| 3 | tb | Snipped parsley |
| 1 | ts | Salt |
| 1 | ts | Worcestershire sauce |
| 1/4 | ts | Ground allspice |
| 1/2 | ts | Grated lemon peel |
| 2 | Eggs | |
| Sauce: | ||
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1 1/2 | c | Beef stock |
| 1/4 | ts | Salt |
| 1/4 | ts | Nutmeg |
| 1/2 | c | Sour cream |
For meatballs: Mix all ingredients and shape into 1 1/4 inch balls. Place on broiler pan or low sided cookie sheet and bake in a preheated 375F. oven for 20-25 minutes. Make sauce. While meatballs are cooking, heat the butter in a saucepan over low heat. Stir in flour and cook till bubbly. Remove from heat and stir in remaning ingredients except sour cream. Boil and stir one minute till thickened. Remove from heat and stir in sour cream. Serve over meatballs.
NOTES : This is nice for a buffet or an appetizer. Keep warm in chafing
dish or crockpot. Wonderful over hot buttered noodles. Posted to MM-Recipes
Digest V4 #7 by Bill Spalding Recipe by: Lisa Lepsy
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