Tuesday, June 14, 2011

Cooking with the Journal-Swedish Meatballs

I doubt that this recipe is at all authentic, but it is very good and can be made 2 or 3 days ahead.  If you have frozen meatballs in the freezer it is also quick.  I usually double the sauce ingredients.

Swedish Meatballs
Busy Woman’s Cookbook
Farm Journal Books, 1961, 1971

1 lb. ground beef
1/2 c. fine dry bread crumbs
1/2 t. salt
1/4 t. pepper
1/4 t. nutmeg or allspice
1 medium onion, finely chopped
1 egg
2 T. flour
2 T. fat-butter, shortening, or vegetable oil
1 c. beef broth

Mix together beef, bread crumbs, salt, pepper, nutmeg or allspice, onion and egg.  Shape lightly into 1 1/2-inch meat balls.  Spray a broiler pan with non-stick spray.  Place meatballs on pan.  Brown meat balls quickly on all sides under the broiler.  Remove meatballs to a large casserole dish.

Melt fat, brown flour in fat.  Add beef broth and cook until gravy is smooth and thickened.  Pour over meat balls.  At this point, meat balls can be covered and refrigerated 2-3 days.  Cover and bake in 325 degree oven 1 1/2 hours. Serve over rice, noodles, or mashed potatoes.  Makes 6 to 8 servings.

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