Swedish Meatballs In Burgundy Recipe - Cooking Index
3/4 lb | 340g / 11oz | Ground beef |
3/4 cup | 109g / 3.8oz | Dry bread crumbs |
1 cup | 62g / 2.2oz | Onion - minced (small) |
3/4 teaspoon | 3.8ml | Cornstarch |
1 | Allspice | |
1 | Egg - beaten | |
3/4 cup | 177ml | Milk or light cream |
1 1/4 teaspoons | 6.3ml | Salt |
1/4 cup | 59ml | Cooking oil |
3 tablespoons | 45ml | Flour |
2 tablespoons | 30ml | Water |
1 cup | 237ml | Burgundy wine - no substitute |
2 | Beef bouillon cubes | |
1/8 teaspoon | 0.6ml | Black pepper |
1 1/2 teaspoons | 7.5ml | Sugar |
Bottled sauce for gravy - * see note |
*Bill's Note: Recipe does not say what "Bottled Sauce for gravy" is. Although from reading the recipe, it's my guess that she means Gravy Master or Kitchen Bouquet or the like. I leave that to your own resources.
Combine meat, crumbs, onion, cornstarch, allspice, egg, milk, and 3/4 tsp salt; shape into 24 or 26 balls. Drop a few at a time into hot fat; brown well on all sides; transfer to plate. For sauce, stir flour into remaining fat in skillet; stir in water, Burgundy, bouillon cubes, 1/2 tsp salt, pepper, sugar, and enough bottled sauce to make a light brown gravy. (Make gravy as light or dark as desired.) Cook, stirring until smooth. Put meat balls in sauce; simmer, covered, for 30 minutes. Serve on hot mashed potatoes, buttered noodles, wilde rice, fluffy instant rice, or a mixture of white and wild rice; or use for canapes.
Source:
"Mountain Measures"---Junior League of Charleston, WV ed. 1974
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