Swedish Meatballs

 

We seem to be on a run of recipes from Hi-Ho's New York Times cookbook. Boy did my mother love to entertain!

 

Ingredients

 

2 Tablespoons butter

3 Tablespoons minced onion

1 cup fresh bread crumbs

1 cup milk, or equal parts milk and cream

3/4 pound ground round steak

1/4 pound ground veal

1/4 pound ground pork 

1 egg

Freshly ground salt and pepper

1/4 cup flour

3/4 cup cream or evaporated milk

and in Hi-Ho's handwriting: allspice, nutmeg, and Marsala Sherry 

 

Process

1. In a large skillet, melt the butter and saute the onion until it is golden brown. 

 

2. Soak the breadcrumbs in the milk. Add the meats, egg, onion, salt and pepper and mix thoroughly.

 

3.   Shape the mixture into balls about one and one half inch in diameter and roll them in the flour, reserving one tablespoon of the flour. 

 

4. Melt enough additional butter in the skillet to cover the bottom. Brown the meatballs over medium heat, shaking the pan occasionally so the meatballs retain their size and shape. Remove them from skillet, reserving juices,  and place in a serving dish and keep warm.

 

5.  Combine the reserved flour with the cream and, using a whisk, stir gradually into the pan juices. Simmer three to four minutes, stirring occasionally. Pour this gravy over the meatballs and serve hot. 

 

Enjoy!