Marys Swedish Meatballs

120 Servings

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Marys Swedish Meatballs Ingredients

MEATBALLS	2 lg Eggs; beaten
2 tb Butter; melted	1 Stick butter; to brown
1 Maui onion; chopped fine	SAUCE
1 1/2 lb Beef; coarsely ground	6 tb Pan drippings
1 1/2 lb Pork; coarsely ground	4 tb Flour; (up to 5)
1 c Dry bread crumbs; unseasoned	2 c Sour cream
1 c Whipping cream; NOT whipped	1 tb Fresh parsley; chopped
1 ts Allspice	1/4 ts Allspice
1/2 ts Nutmeg	1/4 ts Nutmeg
1 ts Salt; to taste (up to 2)	Salt; to taste
Freshly ground black pepper;	Freshly ground black pepper;
1/4 c Fresh parsley; chopped

Instructions for Marys Swedish Meatballs

MEATBALLS: Saute onion in butter for several minutes over low heat. Do NOT brown. Add sauteed onions to meat, bread crumbs, whipping cream, seasonings and eggs, which have been mixed together in a large bowl. Shape into 1" balls. Makes well over 100 meatballs. Brown meatballs lightly in butter (about 1 dozen at a time) turning often. Do NOT crowd. Keep browned meatballs warm in top of double boiler or in covered casserole in warm oven (not over 200 degrees). SAUCE: Combine pan drippings and flour in saucepan and cook until lightly browned, stirring constantly. Add sour cream, whipping cream and seasonings, blending well. (I use a whisk.) Bring JUST to the simmer point and pour over hot meatballs, which have been placed in a chafing dish. Serve with cocktail toothpicks. Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on 7 Ma, y 1998

Main Ingredient: MeatCuisine: Uncategorized