Monday, March 13, 2006

Swedish Meatballs

1 slice soft bread (white or whole wheat)
1/4 c milk
3/4 lb. lean ground beef
1/4 t salt
1/4 t ground white pepper
1/8 t ground allspice
1 t grated onion ( I take a little bit frozen chopped onion out of the freezer and mince it while it’s still frozen)
1 T butter

3/4 c beef broth, divided
1 T flour
2 T cold water
1/4 c heavy whipping cream
1 T dried parsley

Meatballs: Tear bread into very small pieces, and place in medium bowl with milk. Crumble meat into bowl, and add salt, white pepper, allspice, and onion. Mix well, using your hands. Form into small meatballs of uniform size, about 1 inch in diameter. Heat butter in a large skillet over medium heat, and brown meatballs. When they are browned on all sides, remove from skillet and place into a medium saucepan.
Sauce: Increase heat under skillet to high and deglaze with 1/4 cup of the beef broth. Add broth to saucepan containing meatballs, cover, and simmer about 5-7 minutes. Remove meatballs from pot and set aside. Add remaining 1/2 cup beef broth and bring to a boil. In a small dish or shaker jar, mix flour and water to form a thin paste; add to boiling sauce, whisking constantly to avoid lumps. Reduce heat and simmer 5 minutes. Whisk in cream and simmer another 2 minutes until sauce is slightly thickened. Add parsley. Add meatballs to sauce to rewarm. Season to taste with salt and pepper. Serve over hot noodles, boiled potatoes, or rice. Makes 3 servings.

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