Family Sites | Photos | Movies | Mom's Kitchen | Links
Swedish Meatballs
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

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.
  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





© 2008 Grueskin. All Rights Reserved.