Sunday, April 3, 2011

Swedish Meatballs

We make a lot of meatballs around here...they're cheap and relatively easy to make.  I tend to bake them rather than fry ( I don't like standing over a frying pan for any length of time ).  Tom loves them the next day in a sandwich when we have leftovers.

Makes about 18 golf ball size meatballs:

1 1/2 pounds ground meat ( I used equal parts of beef, pork and turkey)
1 medium onion, diced
1 Tbl butter
1 medium potato, peeled, cooked and mashed
1 egg, lightly beaten
1/2 cup panko bread crumbs
1 tsp each salt and pepper
1/4 tsp ground nutmeg

Saute the onion in the butter until softened.
Thoroughly combine all the ingredients and chill for about an hour , or longer.
Shape into 18 golf ball size ball meatballs and bake at 350F for about 40 minutes.

Serve with a cream sauce made by cooking 2 Tbl flour in 2 Tbl butter.  Slowly add 1 cup beef broth and 1/2 cup cream or 1/2 and 1/2.  Cook until thickened ( add some instant flour if not thick enough). Stir in 1/4 tsp soy sauce and season with a little salt and pepper.
As an appetizer, roll small meatballs, cut the cooking time and serve in the cream sauce.

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