Swedish Meatballs II Tasty Recipes

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Tuesday, April 1, 2014

Swedish Meatballs II

"This is an antique, traditional recipe for Swedish meatballs. Serve with sauteed vegetables and sparkling bread."

Ingredients :

6 tablespoons butter, divided
1 onion, chopped
1 cup dried bread crumbs
1 cup evaporated milk, divided
1 half of kilos floor pork
1 egg, crushed
1 teaspoon salt
1/four teaspoon floor black pepper
1 pinch dried parsley
1 1/2 teaspoons all-purpose flour
1 tablespoon tomato sauce
ground nutmeg to taste

Instructions :

Prep : 25M	Cook : 4M	Ready in : 55M

Melt three tablespoons butter in a massive skillet over medium warmness. Add the onion and saute for five to 10 mins, or till smooth.
In a separate bowl, combine the bread crumbs with 2 tablespoons of evaporated milk and stir, allowing the crumbs to absorb the milk. Add the floor red meat, onion, egg, salt, ground black pepper and parsley to taste. Mix properly and form into golf ball-sized meatballs.
Heat remaining butter within the identical skillet over medium- to medium-high warmness and add the meatballs. Carefully shake the skillet to show the meatballs, as wished. Saute for 10 to fifteen mins, or till meatballs are browned on all sides. Transfer the meatballs to a serving platter, reserving the liquid in the skillet.
Add the flour to the skillet and stir till easy. Then gradually upload the evaporated milk, tomato sauce and nutmeg to taste; again stirring till aggregate is warmed, easy and creamy. Strain over meatballs.

Notes :

Try the usage of a Reynolds® gradual cooker liner for your gradual cooker for easier cleanup.

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