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Swedish Meatballs
In a large bowl, mix the ground meats, egg, salt, grated onion, white pepper and bread crumbs. Add enough whipping cream to make meatballs that are soft but hold their shape. Brown in butter in a heavy frying pan. Transfer meatballs to a Dutch over or heavy sauce pan. Add a little water to the pan, enough to keep the meatballs from burning. Cover and let "steam" over a how heat for about an hour, adding more water if necessary. Swedish meatballs may be served plain or with gravy. Brown gravy: After cooking meatballs, remove from pan and keep warm. Deglaze the pan with 1 cup of dark brown beer and 1 cup of beef broth, scaping up all the brown bits. Thicken with flour. Return meatballs to pan and heat through. Sour cream gravy: After cooking meatballs, remove from pan and keep warm. Deglaze the pan 1/2 cup of beef broth, scaping up all the brown bits. Add 16 oz container of sour cream, stirring until melted. Return meatballs to pan and heat through. |
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Lefse
1/3
pound ground beef
