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| Swedish
Meatballs |
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Ingredients
1/2
lb. - Ground ham
2 lb. - Ground beef
2 lb. - Ground veal
1/2 lb. - Ground pork
1 slice - White bread (soaked in milk-as much as the bread will
absorb)
1 - Potato, cooked
1 - Apple, small
1/2 cup - Red onion, chopped
1/4 cup - Garlic, chopped
2 - Eggs
2 1/2 tsp - Salt
1/2 tsp - Fresh ground pepper
1/2 cup - Red wine (or 2 T. brandy) for deglazing
1 cup - Whipping cream
Optional:
Fresh herbs, finely chopped:
1/4 cup - Thyme
1/4 cup - Parsley or cilantro
1/8 cup - Oregano (or 1/2 tsp dried)
Dried herbs:
1 tsp - Ground fennel seeds
Pat's note: For those of you who find veal objectionable,
substitute
ground chicken or turkey. |
Instructions
Pre-heat
oven to 350 degrees.
Combine bread, milk, meat, the ground potato, onion, apple, and
eggs.Mix very well, make into small balls about the size of a
walnut (I use a small ice cream/cookie dipper).
Brown in large sauté pan, turning meatballs carefully with a wooden
spoon so they don't fall apart. Finish cooking them in the oven
for 35-40 minutes.
Deglaze pan with ˝ c red wine or 2 T brandy, then, add 1 cup whipping
cream to make a gravy and return to oven until heated through,
about another 15 minutes.
Optional: Sauté mushrooms to add to the gravy. |
A tried and true variation on a staple from the Bethany Cookbook,
via Grandma Franzen.
Serves 10-12
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