Swedish Meatballs
Categories: Meatballs | Beef | Ground beef | Appetizers
Serves: 1 Servings
Ingredients:
- 1 2/3 c Evaporated milk, divided
- 2/3 c Chopped onion
- 1/4 c Fine dry bread crumbs
- 1/2 ts Ground allspice
- 1/2 ts Salt
- -dash pepper
- 1 lb Ground round
- 2 ts Butter
- 1 Beef bouillon cubes
- 1 c Boiling water
- 1/2 c Cold water
- 2 tb Flour
- 1 tb Lemon juice
Instructions:
"This recipe was given to me by a Swedish friend. It's obviously a
20th-century version of a 19th-century favorite, since back then they
didn't have bouillon cubes or evaporated milk! I think you'll agree that
these modern day "Kottbullar" are very tasty." - Emily Gould
Combine 2/3 cup evaporated milk, onion, crumbs, allspice, salt and pepper.
Add meat; mix well. Chill. Shape into 1" balls. In large skillet, brown
meatballs in butter. Dissolve bouillon cubes in boiling water; pour over
meatballs and bring to a 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 reserve juices. Stir remaining
evaporated 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.