Title: Swedish Meatballs
Categories: Main dish, Meats, Christmas
Yield: 4 servings
2 c Soft bread crumbs
2/3 c Milk
1/2 c Onion; minced
4 tb Butter
1 1/2 lb Ground beef or veal
3 Eggs; slightly beaten
2 ts Salt
1/2 ts Pepper
1 ts Nutmeg
1 ts Paprika
1 tb Concentrated meat extract
3 tb Flour
1 c Water
1 c Sour cream
2 tb Parsley; minced
Soak bread crumbs in milk until softened. Add onion to 1 tb butter
in small saucepan and cook slowly 3 minutes. Mix softened bread,
cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika.
Mix thoroughly until very smooth and light. Shape meat into small
balls, dusting the hands with flour while shaping the balls. Melt
remaining 3 tb butter in large frying pan. Add meat balls and fry
until golden brown all over. Remove from pan and add meat extract
and 3 tb flour. Stir until well blended. Add water, and a few
grains of pepper. Cook, stirring constantly until thickened. Reduce
heat very low and cook 5 minutes. Stir in sour cream, a rounded
tb at a time, stirring until thoroughly blended after each addition
of sour cream. Return meat balls to gravy, cover pan and simer very
gently 10 minutes. Serve in deep casserole. Sprinkle with minced
parsley.
