My favorite Swedish Meatballs
Oct 01 '00
These are mostly made as cocktail meatballs, but they are SOOOOOO good for dinner when served with mashed potatoes, especially on a cool fall evening.
Swedish Meatballs
1 Cup dry bread crumbs
1 LB Ground Beef
1/2 LB Ground Pork
1 Egg
Salt and WHITE pepper
1/2 Tsp. Allspice
1/2 Tsp. Nutmeg
1/2 Cup Chopped Onion
1/2 Cup Half-and-Half
1/4 Cup Finely chopped, Fresh Parsley
Mix these ingredients well, you usually need to use your hands to "knead" it together. Form into small 1 inch balls.
3 Tbsp. Butter
2 Tbsp. Flour
1 Cup Beef Broth
1 Cup Half-and-Half
Heat the butter in a large skillet and brown the meatballs a few at a time. Shake the pan as you are browning the balls to keep them rounded. Remove the balls as they turn golden brown. When all the balls have been browned and removed from the skillet, add the flour to the pan until it bubbles. Gradually add the beef broth, stirring constantly to keep it smooth. Then add the half-and-half, also stirring to keep the mixture smooth. Return the browned meatballs to the sauce. Cover and simmer for 30 minutes.
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