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Swedish Meatballs In Burgundy

Cuisine: Scandanavian
Type: Meat
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

3/4 lb 340g / 11ozGround beef
3/4 cup 109g / 3.8ozDry bread crumbs
1 cup 62g / 2.2ozOnion - minced (small)
3/4 teaspoon 3.8mlCornstarch
1   Allspice
1   Egg - beaten
3/4 cup 177mlMilk or light cream
1 1/4 teaspoons 6.3mlSalt
1/4 cup 59mlCooking oil
3 tablespoons 45mlFlour
2 tablespoons 30mlWater
1 cup 237mlBurgundy wine - no substitute
2   Beef bouillon cubes
1/8 teaspoon 0.6mlBlack pepper
1 1/2 teaspoons 7.5mlSugar
  Bottled sauce for gravy - * see note

Recipe Instructions

*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.

"Mountain Measures"---Junior League of Charleston, WV ed. 1974


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