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Tuesday, August 31, 2010

Swedish Meatballs


•1 1/2 cups soft bread crumbs, about 3 slices bread
•1/4 cup finely chopped onion
•1 1/2 teaspoons salt
•1/4 teaspoon pepper
•1/4 teaspoon allspice
•3/4 cup milk
•2 pounds ground beef
•2 tablespoons peanut oil
•2 tablespoons flour
•1 can (10 1/2 ounces) condensed beef broth
•1 cup half-and-half or light cream

Preparation:
Combine bread crumbs, onion, salt, pepper, allspice and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs inoil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. ( I use my trusty rice cooker and add either a bit of sour cream or cream cheese at the very end)
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1 comment:

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