SWEDISH MEATBALLS
Source of Recipe
Miami Herald: Cooks Corner
Recipe Introduction
A: The recipe here is adapted from a 1982 Rival slow cooker booklet. If you do not have a slow cooker (Crockpot), simmer the browned meatballs in a Dutch oven on the stove with the sauce ingredients for 30 minutes, then thicken as directed. Spoon over noodles as a main course. For appetizer servings, omit the half-and-half.
List of Ingredients
1 ½ cups unseasoned bread crumbs
1 cup milk
1 ½ pounds ground chuck
½ pound lean ground pork
2 eggs
1 medium onion, finely chopped
1 Ύ teaspoons salt, divided
Ύ teaspoon dill weed, divided
Ό teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground cardamom
1 (10 ½-ounce) can beef broth, divided
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
½ cup half-and-half
Recipe
Soak bread crumbs in milk for 5 minutes in large mixing bowl. Add ground meats, eggs, onion, 1 ½ teaspoon of the salt, Ό teaspoon of the dill weed, allspice, nutmeg and cardamom. Mix well and refrigerate, covered, for 1 hour.
Heat oven to 400 degrees. Shape mixture into 1-inch balls. Place on rack of broiler pan and bake 15 minutes. Put browned meatballs in a slow cooker. Add ½ can of beef broth, pepper and remaining Ό teaspoon each dill weed and salt. Cover and cook on low for 4 to 6 hours.
To thicken gravy, turn slow cooker to high. Combine butter and flour to make a smooth paste. Add paste to remaining ½ can of consommι and half and half. Pour into meatball mixture. Cook until thickened. Makes 6 servings.
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