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Tuesday, February 07, 2006

Swedish Meatballs

This is a great comfort food on a cool day. This makes a lot so make sure you have a big appetite!


Swedish Meatballs

1 egg, beaten
3/4 cup milk
4 slices of bread, crumbled
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. nutmeg
1 tsp. minced onion
1 1/2 lbs. ground beef
3 medium onions, thinly sliced
1/2 cup oil
2 Tbs. flour
1 tsp. salt
1/8 tsp. pepper
1 cup beef bouillon and 1 cup milk (OR 2 cups milk)
Hot, cooked egg noodles


In a large skillet or electric skillet, heat the oil. Add the sliced onions and brown them in the oil. Meanwhile in a medium bowl, beat together the egg, 3/4 cup milk and crumbled bread. Let stand 5 minutes. In a large bowl, mix the 1 tsp. salt, 1/8 tsp. pepper, nutmeg, 1 tsp. minced onion, and the ground beef. Add the egg/bread mixture and mix well. (The resulting mixture will be very wet, but this is correct.) After the onions are cooked, remove them from the pan.

Drop meat in rounded "globs" into the leftover oil in the skillet. Brown well and remove. To the oil left in the skillet, add the flour, 1 tsp. salt, and 1/8 tsp. pepper. Using a wire whisk, stir well to coat the flour with the oil. Cook for a minute or two.
Slowly add the beef bouillon and milk. Stir constantly with a wire whisk until thickened. Arrange meatballs in the gravy, place cooked onions on top. Cover and simmer for 30 minutes. (I usually cannot wait that long, and only simmer for about 15 minutes--just enough time to get the noodles ready!)

Serve over hot, cooked egg noodles.

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