Scandinavian Meatballs
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
20
ingredients
-
For the Meatballs
- 1 1⁄2 cups fresh breadcrumbs
- 3⁄4 cup milk
- 1 onion, finely chopped
- 2 eggs, beaten to blend
- 2 teaspoons salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 1 lb ground beef
- 1 lb ground veal
- 1⁄2 lb ground lean pork
- 1⁄4 cup butter (1/2 stick)
-
For the Gravy
- butter (if necessary)
- 1 large onion, sliced
- 2 1⁄2 tablespoons all-purpose flour
- 2 cups canned beef consomme
- 1 cup whipping cream
- fresh ground pepper
directions
- For Meatballs;.
- Soak breadcrumbs in milk in medium bowl for 10 minutes.
- Mix in onion, eggs and seasonings.
- Add meats and beat with an electric mixer or wooden spoon until light and fluffy.
- Handling gently,form mixture into 2-inch-diameter meatballs; smooth balls between moistened palms.
- Place in baking pan;refrigerate until firm.
- Melt butter in large heavy skillet over medium-high heat.
- Add meatballs in batches (do not crowd) and cook until browned on all sides, shaking pan occasionally, about 5 minutes.
- Drain on paper towels; reserve drippings in skillet.
- Layer meatballs in deep 4-quart oven-proof casserole or baking dish.
- For Gravy:.
- Measure pan drippings and return 3 tablespoons to skillet, adding some butter if necessary.
- Add onion and cook over medium-low heat until tender, about 8 minutes.
- Add flour and stir 2 minutes.
- Gradually mix in consomme and cream.
- Simmer until thickened, about 10 minutes, stirring occasionally;season with pepper.
- Strain over meatballs.
- (Can be prepared 1 day ahead. Bring to room temperature before continuing.).
- Preheat oven to 275 degrees.
- Bake casserole until meatballs are heated through, about 45 minutes; serve hot.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas