Swedish Meatballs
I think this is a very good recipe, I use to attend church
with this woman and she raised 8 children on them. She would
always show up with them at potlucks and I don't remember
there ever being any left. So hope you like these.
1-1/2 lbs. Ground Beef 1 lb. Ground Pork 2 Eggs, beaten 1
medium Onion, minced fine 1-1/2 tsp. Salt
1/4 tsp. ground Black Pepper 1 tsp. ground Nutmeg 1 Tbsp.
Cornstarch 1 cup Milk 1 cup dry Bread Crumbs
2/2 cup Cooking Oil 1 can Beef Broth 2 Tbsp. Flour
3/4 cup Cold Water
Mix meats together thoroughly. Mix the meats, eggs, onions,
salt, pepper, nutmeg, cornstarch, milk and bread crumbs
together. Make up meat into walnut sized meatballs. Heat oil
and fry meatballs a few at a time browning nicely. Remove
from oil with slotted spoon onto tray you have a double
thickness of paper towels on. Continue cooking meatballs
until all are done. Pour half the oil out of pan you just
cooked meatballs in. Add 1 can beef broth and the meatballs
back to pan. Bring to a low boil, cover and turn down to
simmer. Gently cook 20 to 25 minutes. Put cold water in
small container with tight fitting lid, add 2 Tbsp. flour,
put lid on and shake the heck out of it. Remove lid, if it
still has a lot of lumps, repeat until lumps are gone. Bring
meatballs and broth back to a low boil, add a little of the
flour water thickener, stirring constantly until gravy
consistency is what you want. If to thin let cook stirring
until it has reduced and thickened up. Serve over hot
buttered noodles or hot fluffy rice with a dollop of sour
cream on top.
BonApetite' PattyG from Mo.
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