Swedish Meatballs (Kjottboller) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs ground round steak or venison
1 lb ground pork, unseasoned
4 eggs
5 slices toasted bread broken into small pieces or made into crumbs
2 T grated onion
1/2 clove of garlic or generous dash of garlic salt
1 tsp sugar
1 tsp nutmeg
3 tsp salt
1/2 tsp pepper
1 c milk
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Directions: |
Directions:Soften bread crumbs in milk. Beat eggs and add to bread. Thoroughly mix other ingredients with meat; combine with bread. For a better flavored meatball, place seasoned mixture in refrigerator ovewrnight. Shape into small ballsabout the size of a quarter or a black walnut. Fry in deep Crisco or vegetable oil unjtil golden brown. Remove and drain on absorbent paper. It is well to test a ball for flavor before frying big batch.
Meatball Gravy
3 T shortening
2 T grated onion
3 T flour
4-5 cups water
4-5 beef bullion cubes or powder
1/2 c heavy cream |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Saute grated onion until clear in shortening. Add 3 T flour and brown slightly. Add water and beef cubes. Simmer until smooth. Season with pepper and a dash of cayenne. Add cream. Pour over meatballs. Cover and simmer at low temp (300) for about 20 minutes. Best served hot.
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