Swedish Meatballs With Gravy And Lingonberry Preserves

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Fresh bread crumbs
3/4 cup	177ml	Milk
1		Onion - finely chopped
2		Eggs - beaten
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 lb	454g / 16oz	Lean ground beef chuck
1 lb	454g / 16oz	Lean ground veal
1/2 lb	227g / 8oz	Lean ground pork
1 tablespoon	15ml	Butter - (to 2 tbspns)
1 tablespoon	15ml	Oil - plus more
		Assembly
1		Onion - sliced
2 1/2 tablespoons	37ml	Flour
1 1/2 cups	93g / 3.3oz	Canned beef consomme
1/2 cup	118ml	Whipping cream
		Salt - to taste
		Freshly-ground white pepper - to taste
		Lingonberry preserves - for serving

Recipe Instructions

Put bread crumbs and milk in large bowl. Stir. Soak 10 minutes. Add onion, eggs, allspice, nutmeg and pepper. Use wooden spoon to combine. Break meats into small bits with your hands. Add to bowl. Use wooden spoon to beat until mixture is well-mixed.

Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands. Alternately, use tablespoon and moistened hands to shape mixture into balls.) Arrange meatballs in single layer on lightly oiled baking sheet. Refrigerate until firm, about 2 hours.

Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Add meatballs in batches, without crowding. Cook until browned, shaking pan occasionally, about 5 minutes. Transfer to wide, shallow, oven-to-table casserole. Repeat with remaining meatballs, adding more butter and oil as needed. Reserve hot skillet, unwashed, for making gravy.

Add onion to reserved skillet. Cook over medium heat until softened, stirring often, about 4 minutes. Add flour; cook 1 minute. Stir in consomme. Stir until thickened, about 4 minutes. Add cream. Stir until hot. Taste and season with salt and pepper.

Strain gravy and pour over meatballs. Cover casserole with lid or foil. Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes.

Cool 20 minutes. Use slotted spoon to set meatballs aside; skim fat from gravy. Put meatballs back in gravy. Reheat at 300 degrees until hot, 10 to 20 minutes. (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.)

Serve hot, spooned over Dilled Noodles (see recipe). Pass lingonberry preserves separately.

This recipe yields 8 to 10 servings.

Each of 10 servings: 294 calories; 288 mg sodium; 128 mg cholesterol; 19 grams fat; 9 grams carbohydrates; 20 grams protein; 0.21 gram fiber.

Source:
The Los Angeles Times, 03-15-2000

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