Ingredients: |
Ingredients: 2# ground beef ( 85/15)
1½ seasoned ground pork ( Jimmy Dean Original)
2 cup fresh crumbled French bread crumbs
1/4 cup butter
3/4 cup chopped onion
3 eggs
1⅓ cup milk
1/2 tsp. grated nutmeg (opt)
1½ tsp. salt
GRAVY:
1/2 cup melted butter
1 beef bouillon cube
1 cup boiling water
4 T. flour
2 cups cream, or evaporated milk, or add 1 cup sour creme for 1 cup milk)
1 tsp. salt
1/2 tsp. pepper
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Directions: |
Directions:In skillet, melt butter and fry onion until browned. Meanwhile, in a large mixing bowl beat eggs and milk. Mix in ground meats, breadcrumbs, spices and the onions and butter. Chill at least 1 hour.
Shape into 8-9 dozen balls using a small cookie scoop. Brown in skillet on top of stove, save drippings, and add meatballs to large casserole dish. (OR bake on 2 foil lined rimmed baking sheets in 350º oven for 20- 30 minutes until browned and just cooked. Add meatballs (save drippings) to crockpot or large casserole dish.
To make gravy:
In heavy pot or skillet, heat 1/2 cup butter (or use drippings to make 1/2 cup) until hot, and whisk in flour until browned. Whisk in 1 cup water with bouillon cube and heat to boiling to thicken. Add crème-sour crème mixture. ( If using sour crème- don't boil) Pour thickened gravy over meatballs in large casserole and bake in 325º oven until heated through- 30-45 minutes- longer if meatballs were cold.
Serve over mashed spuds. |
Personal
Notes: |
Personal
Notes: We made this for Arizonian Norway Independence Day- a big hit! I baked meatballs ahead and doubled gravy, using a mix of evaporated milk, cream and sour cream. I also used 1/2 # unseasoned gr. pork with 1 # Jimmy Dean sausage and it was great.
You can also freeze meatballs and gravy divided into 3-4 casseroles.
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This recipe for Adeline's Swedish Meatballs is from