Ingredients: |
Ingredients: Meat: (the main ingredient)
2 pounds ground lean meat: use beef, pork, veal or ground turkey.
(may use some textured vegetable protein ground beef substitute)
I use turkey and lean beef.
Filler: (to give the meatballs the right consistency)
2 eggs
1 cup milk, cream, meat broth or water
½ cup all-purpose flour OR 1/2 cup fine bread crumbs OR 1 cup dry oatmeal
Salt and Pepper:
Salt to taste (1 ½ teaspoons suggested)
Pepper to taste (white or black pepper - 1/2 teaspoon suggested)
1 minced onion
1/4 tsp dry mustard
1/4 teaspoon allspice
1/8 tsp ground nutmeg
By hand or on medium speed with an electric mixture, thoroughly blend the ground meat, filler, salt and pepper, and other flavorings. Beat until very well mixed. Form into balls about 3/4 - 1 ½” in diameter: do this by hand, or use a tablespoon-sized cookie scoop, or a melon baller. Makes 30-150 meatballs depending on how large they are. Serves 6-8.
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Directions: |
Directions:Brown Meatballs in Skillet: Heat a skillet with 2-3 tablespoons of cooking oil to medium-high heat. Roll each meatball in light flower. (I use rye, you can use sifted light white flour). Fill the skillet about half full with the meatballs, and lightly brown them on both sides. Shake the skillet gently during browning to keep the meatballs turning and to brown them evenly. You may need a spatula to encourage some of the more stubborn meatballs to turn over properly.
As soon as meatballs are browned, take them out of the pan, let them cool and drain a bit, and keep them warm (try using an oven-proof dish in a barely-warm oven) until ready to add to pan or crock pot. Set aside.
Place water or wine or beef broth with brown gravy made from pan of drippings of meatballs you just browned. Mix in well in bottom of crock pot or glass baking dish.
Add your meatballs, cover and cook on low in crock pot. Or on 250 in oven.
Make Egg Noodles or Mashed Potatoes to serve with your meatballs. Now make your
cooked vegetable and salad. Walla. Enjoy |
This recipe for Swedish Meatballs is from