Difference between revisions of "Swedish Meatballs II"
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* ½ cup [[heavy cream]] | * ½ cup [[heavy cream]] | ||
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# Preheat the oven to 325°F. | # Preheat the oven to 325°F. | ||
# Combine the ground beef, bread crumbs, egg, sugar, allspice, nutmeg, salt, and pepper. | # Combine the ground beef, bread crumbs, egg, sugar, allspice, nutmeg, salt, and pepper. | ||
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[[Category:Beef stock and broth Recipes]] | [[Category:Beef stock and broth Recipes]] | ||
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[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Ground beef Recipes]] | [[Category:Ground beef Recipes]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
[[Category:Meatball Recipes]] | [[Category:Meatball Recipes]] | ||
| − | [[Category:Swedish Meat | + | [[Category:Swedish cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Breadcrumb Recipes]] | [[Category:Breadcrumb Recipes]] | ||
Latest revision as of 08:23, 14 July 2012
Description
These small meatballs, faintly flavored with allspice and nutmeg in a creamy sauce, would be good at a cocktail buffet speared with toothpicks. They are equally good served six to a person over noodles for dinner. Contributed by Catsrecipes Y-Group
- Source: The Fannie Farmer Cookbook
- Author: Marion Cunningham
- Typed by Susan Godfrey <alexanderjamesmom@gmail.com>
- 20 Meatballs
Ingredients
- 1½ lbs ground beef
- 2½ cups whole-wheat bread crumbs
- 1 egg, lightly beaten
- 1 tsp sugar
- ½ tsp allspice
- ½ tsp nutmeg
- ½ tsp salt
- ½ tsp freshly ground pepper
- 2 tbsp shortening
- ½ cup beef broth
- ½ cup heavy cream
Procedures
- Preheat the oven to 325°F.
- Combine the ground beef, bread crumbs, egg, sugar, allspice, nutmeg, salt, and pepper.
- Shape into 1½ inch balls.
- Melt the shortening in a skillet and brown the meatballs.
- Transfer to a shallow casserole, pour on the beef broth, cover with foil, and bake for 25 minutes.
- Add the cream and cook without a cover for 15 minutes more.
