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Title: Swedish Meatballs #2
Categories: Appetizer Ethnic
Yield: 6 Servings
| LARRY LUTTROPP FVKC70A | ||
| L.A. TIMES FOOD SECTION 6/94 | ||
| 3/4 | lb | Boneless beef, ground |
| 3/4 | lb | Boneless pork, ground |
| 1/2 | c | Bread crumbs |
| 1 | c | Milk |
| Butter | ||
| 1 | md | Onion; minced |
| 2 | Eggs | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Allspice |
| ds | Sugar | |
| CREAM GRAVY | ||
| 3 | tb | Butter or margarine |
| 3 | tb | Flour |
| 1 1/2 | c | Milk |
| 1 1/2 | c | Half and half |
| Salt, pepper | ||
| ds | Sugar | |
| Brown cooking sauce or | ||
| Concentrated beef extract | ||
Combine beef and pork in large bowl. Soak crumbs with milk in separate bowl. Set aside.
Heat 2 tablespoons butter in skillet and add onion. Saute until onion is tender, but not browned. Add onion to meat along with eggs, salt, pepper, allspice, sugar and soaked crumbs. Mix thoroughly but lightly. Shape into small or medium sized balls.
Heat 2 tablespoons butter in skillet. Add meatballs and brown on all sides, shaking pan occasionally. Add meatballs to Cream Gravy and simmer over low heat 30 minutes. Makes 6 entree or 12 appetizer servings.
CREAM GRAVY: Melt butter in saucepan, then stir in flour until smooth. Gradually stir in milk, half and half, salt, pepper and sugar. Bring to boil, stirring, until sauce is shiny. Stir in enough brown cooking sauce to make gravy light-brown in color, about 2 teaspoons to 1 tablespoon.
Each entree serving contains about: 440 calories; 783 mg sodium; 189 mg cholesterol; 30 grams fat; 17 grams carbohydrates; 25 grams protein; 0.15 gram fiber. Presented by: Rose Dosti, L.A. Times, Culinary SOS, 6/30/94, page H19.
From the database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com
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