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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ruth's Swedish Meatballs Recipe

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This recipe for Ruth's Swedish Meatballs is from Tried and True Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Eggs, slightly beaten
2 lbs. Ground Chuck
2 c. Milk
1/2 lb. Ground pork
1 c. bread crumbs
3 tsp. salt
4 Tbsp. Butter
1/2 tsp. dill-weed
1 c. finely chopped onion
1/4 tsp. allspice, nutmeg, cardamom
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1/3 c. Flour
1/4 tsp. salt and pepper
2 cans condensed beef broth undiluted
1 c. light cream
1 tsp. dill-weed
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prepared wide egg noodles
Directions:
Directions:
In large bowl, mix eggs, milk & bread crumbs. In skillet, saute onions until soft in 2 Tbsp. butter- lift out with slotted spoon and add to bread crumb mixture along with ground meats, salt, dill-weed and allspice. Hand mix well & refrigerate 1 hr covered. Shape into 60 meatballs. Saute in 2 Tbsp of butter until brown all over. Remove to 2 Qt casserole. Drain off all but 1/4 c. drippings in skillet, add flour, salt and pepper to form a rue,gradually stir in broth and bring to a boil, stir constantly until thick. Add cream and dill-weed and pour over meatballs. Bake 30 minutes @ 325 º uncovered. Serve over wide egg noodles.
Number Of Servings:
Number Of Servings:
about 8 people
Preparation Time:
Preparation Time:
2 hours

 

 

 

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