Friday, November 18, 2011

Swedish Meatballs



1 1/2 pounds ground beef
1/2 cup chopped onions
1/2 cup plain bread crumbs
1/2 cup water
1 large egg, lightly beaten
2 tablespoons dry instant nonfat dry milk
1 teaspoon garlic
1/4 teaspoon ground nutmeg


1/2 cup vegetable oil
1/2 cup all purpose flour
2 1/2 cup beef broth
1 cup evaporated milk
1/4 teaspoon dill weed
1/4 teaspoon ground pepper
10 cups dry noodles, cooked and drained


For Meatballs:

Prehead oven to 350 degrees F.
Mix all meatball ingredients lightly but thoroughly in medium bowl.  Shape into 2 inch balls, Place in jelly roll pan.

Bake for 20 to 25 minutes or until no longer pink.  Drain; reserve fat drippings.  Keep meatballs warm.

For Gravy:

Combine 1/2 cup fat drippings from meatballs, adding vegetable oil to make 1/2 cup, and flour in large saucepan.  Cook over medium heat, sitrring constantly, until mixture comes to a boil.  Boil for 1 to 2 minutes.  Stir in broth, evaporated milk, dill and pepper.  Cook stirring constantly, until mixture comes to a boil and thickens slightly.  Add meatballs to sauce, stir.  Serve over noodles.

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