I made these for supper tonight. They taste like a milder version of Swedish meatballs, but with a cream-based sauce. I would say that this recipe serves either 4 adults, or 2 adults, and 3 kids. In the future, I am going to make a double portion. (for leftovers) I made this recipe in 2 sections. While I was waiting for the school bus, I made the meatballs. I made the sauce 20 minutes before dinner. I placed the meatballs and sauce on top of egg noodles. I sprinkled Parmesan cheese on top. The recipe calls for adding a dollop of lingoberry preserves. (I don't know if they even sell this in the US) I think a side of homemade cranberry sauce would be a tasty alternative)
1 1/2 lbs ground beef or meatloaf mix (beef, pork, veal)
1/2 cup plain dried bread crumbs
1 large egg
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons fresh dill (I used 1 tablespoon dried)
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon nutmeg (I added more)
2 tablespoons butter or margarine
2 tablespoons flour
1 1/2 cups milk
1 cup low sodium chicken broth
- In a large bowl, combine meat, bread crumbs, egg, parsley, dill, onion, salt, pepper and nutmeg just until blended. (do not over mix)
- Make into 24 meatballs.
- In a 12 inch skillet, melt butter. Add meatballs and cook until brown. Using a slotted spoon, transfer to a plate lined with paper towel when browned.
- Discard all but 2 tablespoons of drippings from skillet
- Stir flour into drippings and cook over medium heat stirring 1 minute. Gradually add milk and broth. Stir constantly until mixture thickens and boils.
- Add meatballs and heat to boiling. Reduce heat, cover and simmer for 10 minutes.
Enjoy!
-Queenie Cuisine
Yummm
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