Sunday, August 10, 2008

Swedish Meatballs

My boys especially love this one. If you keep ground beef in the freezer, this is a great pantry-friendly meal.

-Mom Pulsipher

1 lb. ground round
2/3 c. evaporated milk (1/2 c.)
2/3 c. finely chopped onion
1/4 c. fine dry bread crumbs
1/2 tsp. salt
1/2 tsp. allspice (1/4 tsp.)
dash pepper
2 tsp. butter (for browning)
1 c. boiling water
2 beef bouillon cubes (or 2 tsp. granules)
1/2 cup cold water
2 Tbsp. flour
1 cup evaporated milk
1 Tbsp. lemon juice
egg noodles
poppy seeds (or parsley)

Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill. Shape meat mixture into 1-inch balls. In large skillet, brown meatballs in butter.

Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes.

Meanwhile, blend together cold water and flour. Remove meatballs from skillet; skim fat from pan juices and save juices. Stir 1 cup milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens.

Return meatballs to skillet. stir in lemon juice. Serve with cooked egg noodles, tossed with poppy seeds (or parsley) and butter. Yields 42 1-inch meatballs.

1 comment:

Meghan said...

Use a little less evap. milk or a little more breadcrumbs in meatballs.
Used 2 Tablespoons butter to brown meatballs.
Omitted allspice and used parsley instead of poppy seeds.