Swedish Meat Balls
A mixture of ground beef, bread crumbs, egg, milk, nutmeg, ginger and allspice is formed into balls. After browning, the meatballs finish cooking in a cream gravy made with evaporated milk.
Ingredients
- Cream Gravy Ingredients:
- 2 chicken bouillon cubes
- 2 cups boiling water
- 2 tablespoons flour
- 1 cup evaporated milk
- Meatballs Ingredients:
- 1-1/2 pounds lean ground beef
- 2 cups soft bread crumbs, soaked in
- 1 cup milk
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/2 teaspoon onion salt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon allspice
- 1 egg, beaten
- 2 tbsp. margarine
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Method
Cream Gravy: In large skillet, dissolve bouillon in boiling water. Mix flour with milk. Add gradually to bouillon. Cook and stir until thickened and bubbly; set aside. Meatballs: Blend ground beef with milk-soaked bread crumbs. Add seasonings. Add egg. Form into small balls, about the size of walnuts. Brown meatballs in 2 tablespoons of margarine. Drop into cream gravy. Cover and simmer 20 minutes, until done. Gravy may be seasoned with 1/4 teaspoon salt, paprika, and brown sugar, as desired.
Notes:
Number of Servings: 8
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