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Name: Swedish Meatballs
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 sm Red onion; grated, or; Finely chopped; 3/4 lb Ground beef; Black Pepper freshly ground; 3/4 lb Ground pork; 1/4 ts Ground cardamom; Butter and vegetable oil;; 1 Egg; 1/8 ts Ground allspice; 1/8 ts Ground ginger; Black Pepper freshly ground; 2 sl White bread; without crusts,; Salt to taste; 2 tb Flour; Salt to taste; 1/4 c milk; Fresh parsley; for garnish; 2 c Beef stock; 1/4 c Heavy cream

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INGREDIENTS

1 sm Red onion; grated, or
Finely chopped
3/4 lb Ground beef
Black Pepper ; freshly ground
3/4 lb Ground pork
=== GRAVY ===
1/4 ts Ground cardamom
Butter and vegetable oil;
1 Egg
1/8 ts Ground allspice
1/8 ts Ground ginger
Black Pepper ; freshly ground
2 sl White bread; without crusts,
Salt ; to taste
2 tb Flour
Salt ; to taste
=== MEATBALLS ===
1/4 c milk
Fresh parsley; for garnish
2 c Beef stock
1/4 c Heavy cream

Servings

INSTRUCTIONS

In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth; its best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs wont stick to your hands.) Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking sheet in a low oven to keep warm. To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3 to 5 minutes. Add the cream and season with salt and pepper. To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B08 broadcast 03-17-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Swedish Meatballs

1 sm Red onion; grated, or
 Finely chopped
3/4 lb Ground beef
 Black Pepper freshly ground
3/4 lb Ground pork
 === GRAVY ===
1/4 ts Ground cardamom
 Butter and vegetable oil;
1 Egg
1/8 ts Ground allspice
1/8 ts Ground ginger
 Black Pepper freshly ground
2 sl White bread; without crusts,
 Salt to taste
2 tb Flour
 Salt to taste
 === MEATBALLS ===
1/4 c milk
 Fresh parsley; for garnish
2 c Beef stock
1/4 c Heavy cream

In a small bowl, soak the bread in the milk until soft. In a large bowl,  combine all the meatball ingredients except the butter and oil, and add the  soaked bread. Mix thoroughly until smooth; its best to use your hands for  this. Shape into small, golf-ball size meatballs (by dipping your hands in  cold water, the meatballs wont stick to your hands.) Heat butter and oil  in a large, deep skillet over medium-high heat. Add the meatballs, about 8  to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake  the skillet now and then so meatballs stay round and brown evenly. Place  them on a heated baking sheet in a low oven to keep warm. To make gravy,  deglaze the skillet with 1 cup of the stock, letting it simmer for 5  minutes while scraping the bottom of the skillet with a spatula. Strain the  gravy into a clean saucepan and add the remaining 1 cup of stock. In a  small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk  flour mixture into warm gravy, and let simmer, whisking constantly to  prevent lumps, until thickened slightly, about 3 to 5 minutes. Add the  cream and season with salt and pepper. To serve, arrange the meatballs on a  serving platter, pour hot gravy over them, and garnish with parsley. Serve  with boiled new potatoes, lingonberry sauce, and lefse. This recipe yields  4 to 6 servings.    Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # WT-1B08 broadcast 03-17-1998)  Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    04-11-1998    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (756g)
Recipe Makes: 4 servings

Calories: 750
Calories from Fat: 505 (67%)

Amt Per Serving		% DV

	Total Fat 56.1g	75 %
	Saturated Fat 21.8g	109 %
	Monounsaturated Fat 20.2g
	Polyunsanturated Fat 2g
Cholesterol 221.6mg		68 %
Sodium 1111.7mg		38 %
Potassium 1514.4mg		40 %
Total Carbohydrate 13.4g		4 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 12.5g
Protein 46.2g		66 %
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Calories per serving: 750

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