Brandi
03-30-2006, 10:20 AM
Swedish Meatballs
INGREDIENTS:
• 1 1/2 cups bread crumbs*
• 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 3/4 cup milk
• 2 pounds ground beef
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1 can (10 1/2 ounces) condensed beef broth
• 1 cup half-and-half or light cream (or if you have heavy cream, you can use equal parts cream and regular milk)
*I used "garlic and savory spices" flavored breadcrumbs but you can use plain and just add some garlic and any other additional spices you desire. I suggest a few dashes of italian seasoning if you have it
PREPARATION:
Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 3 tablespoons of drippings (or a little more for more flavor); stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth, allspice and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 45 minutes. Serve over egg noodles!
If you like more sauce, this is very easy to double! Just leave more pan drippings, add double the flour and double the broth and cream!
INGREDIENTS:
• 1 1/2 cups bread crumbs*
• 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 3/4 cup milk
• 2 pounds ground beef
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1 can (10 1/2 ounces) condensed beef broth
• 1 cup half-and-half or light cream (or if you have heavy cream, you can use equal parts cream and regular milk)
*I used "garlic and savory spices" flavored breadcrumbs but you can use plain and just add some garlic and any other additional spices you desire. I suggest a few dashes of italian seasoning if you have it
PREPARATION:
Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 3 tablespoons of drippings (or a little more for more flavor); stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth, allspice and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 45 minutes. Serve over egg noodles!
If you like more sauce, this is very easy to double! Just leave more pan drippings, add double the flour and double the broth and cream!