Swedish Meatballs

Recipe Ingredients

1 teaspoon	5ml	Onion minced (medium)
1 tablespoon	15ml	Butter
1 lb	454g / 16oz	Ground beef
1/4 lb	113g / 4oz	Ground pork
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1		Nutmeg
3/4 cup	109g / 3.8oz	Dry bread crumbs
1/4 cup	59ml	Milk
1/4 cup	59ml	Water
1		Egg, beaten
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
1 1/4 cups	296ml	Light cream
1/2 teaspoon	2.5ml	Salt
1		White pepper

Recipe Instructions

Saute onion in butter about 3-5 minutes over moderate heat until limp; mix well with remaining meat ball ingredients and shape into 3/4-1 inch balls (note: A cookie scoop is great for this.

Dip it into a glass of ice water between meatballs). Brown 1/3rd of the balls at a time, in butter, in a large, heavy skillet 8-10 minutes over moderate heat until well done. Drain on paper toweling. Drain skillet and add butter for gravy.

When melted, stir in flour until well mixed, then add cream and heat, stirring, until thickened. Season, add meat balls, and simmer, uncovered, 5 minutes, stirring occasionally. Serve with wide egg noodles.

Recipe By: The Doubleday Cookbook

Source:
Possum Kingdom Lake Cookbook

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