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Name: Swedish Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 1/2 c All-purpose flour; 1/2 ts Dried dill weed; 1/2 ts Pepper; 1/4 c Butter or margarine; 2 Eggs beaten; 1 1/2 ts Dried dill weed; 1/4 ts Ground nutmeg; 2 14 1/2 oz cans beef broth; 1 pt Heavy cream; Fresh dill sprigs, optional; 1/4 ts Ground allspice; 2 ts Salt; 1/2 c milk; 2 lb Ground beef; 2 tb Butter or margarine; 1 c Dry bread crumbs; 1/2 lb Ground pork; 1/2 ts Salt; 1/4 ts Pepper

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INGREDIENTS

1/2 c All-purpose flour
1/2 ts Dried dill weed
1/2 ts Pepper
1/4 c Butter or margarine
2 Eggs ; beaten
1 1/2 ts Dried dill weed
1/4 ts Ground nutmeg
2 14 1/2 oz cans beef broth
1 pt Heavy cream
Fresh dill sprigs, optional
1/4 ts Ground allspice
SAUCE
2 ts Salt
1/2 c milk
2 lb Ground beef
2 tb Butter or margarine
1 c Dry bread crumbs
1/2 lb Ground pork
1/2 ts Salt
1/4 ts Pepper

Servings

INSTRUCTIONS

In a lg mixing bowl, combine eggs, milk, bread crumbs and seasonings; set aside. In a skillet, saute onion in butter until soft; add egg to mixture. Add beef and ground pork; mix well. Cover and refrigerate for 1 hour. Shape meat mixture into 1 1/4-in. to 1 1/2-in. balls. Place on a jelly roll pan. Bake, uncovered, at 350 degrees for 20 to 25 minutes. remove from oven and place in a 3-qt. casserole. For sauce, melt butter in a saucepan; stir in flour to form a smooth paste. Gradually stir in broth; bring to a boil, stirring constantly. Reduce heat; stir in cream, dill, salt and pepper. If a thicker sauce is desired, continue cooking 10 to 15 minutes longer, stirring occasionally. Pour sauce over meatballs. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until heated through and bubbly. Garnish with fresh dill if desired. Posted to MM-Recipes Digest by jlewis@email.bigsky.net on Sep 22, 1998

NOTES

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Swedish Meatballs

1/2 c All-purpose flour
1/2 ts Dried dill weed
1/2 ts Pepper
1/4 c Butter or margarine
2 Eggs beaten
1 1/2 ts Dried dill weed
1/4 ts Ground nutmeg
2 14 1/2 oz  cans beef broth
1 pt Heavy cream
 Fresh dill sprigs, optional
1/4 ts Ground allspice
 SAUCE
2 ts Salt
1/2 c milk
2 lb Ground beef
2 tb Butter or margarine
1 c Dry bread crumbs
1/2 lb Ground pork
1/2 ts Salt
1/4 ts Pepper

In a lg  mixing bowl, combine eggs, milk, bread crumbs and seasonings; set  aside. In a skillet, saute onion in butter until soft; add egg to mixture.  Add beef and ground pork; mix well. Cover and refrigerate for 1 hour. Shape  meat mixture into 1 1/4-in. to 1 1/2-in. balls. Place on a jelly roll pan.  Bake, uncovered, at 350 degrees for 20 to 25 minutes. remove from oven and  place in a 3-qt. casserole. For sauce, melt butter in a saucepan; stir in  flour to form a smooth paste. Gradually stir in broth; bring to a boil,  stirring constantly. Reduce heat; stir in cream, dill, salt and pepper. If  a thicker sauce is desired, continue cooking 10 to 15 minutes longer,  stirring occasionally. Pour sauce over meatballs. Bake, uncovered, at 350  degrees for 40 to 45 minutes or until heated through and bubbly. Garnish  with fresh dill if desired.    Posted to MM-Recipes Digest  by jlewis@email.bigsky.net on Sep 22, 1998

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Nutrition

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Serving Size: 1 Serving (307g)
Recipe Makes: 10 Servings

Calories: 907
Calories from Fat: 683 (75%)

Amt Per Serving		% DV

	Total Fat 75.9g	101 %
	Saturated Fat 29.9g	149 %
	Monounsaturated Fat 26.7g
	Polyunsanturated Fat 5.5g
Cholesterol 403.4mg		124 %
Sodium 372.5mg		13 %
Potassium 627mg		16 %
Total Carbohydrate 14.9g		4 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 13.8g
Protein 39.8g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 907

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