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Category: Meat Dishes
Prep Time: Cook Time: Total Time:
Serves 6 comfortably
1 lb. lean ground beef
1 lb. ground pork
2 eggs
2/3 C. cracker crumbs
1 med. onion, chopped fine
1 tsp. mace
1 tsp. allspice
1/2 tsp. pepper
1 tsp. salt
1/4 tsp. sugar
1 C. half and half or light cream
Directions:
Mix the cracker crumbs with the cream and let soften. You can chop the onion finely, but I prefer grating mine. After the crumbs are softened, add the rest of the ingredients and mix well, (it will be a bit loose). Let the mixture sit for an hour in the refrigerator to firm up, then form small to medium sized meatballs. Brown the meatballs in 2 Tbs. of vegetable oil in heavy skillet, (you may have to brown them in batches, after which you can return them all back to the skillet to steam) . After the meatballs have browned, add 1/2 C. water, cover and let steam until done.
Serve with white cream gravy and boiled or mashed potatoes. We also have cooked petite peas and tomato aspic as sides. Yum!!
I've had these meatballs for Christmas Eve every year since I was a child. I learned to make them when I moved out from my parents' home and I've always fried the meatballs in oil and steamed them until about 5 years ago when I discovered that I could make the meatballs all at one time if I baked them on parchment papered cookie sheets in a 300 degree oven for 30 to 40 minutes. This saves me a lot of time on my feet Christmas Eve when I'm already exhausted! I've also discovered packaged white gravy mix, a big time saver!
Enjoy!!
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Swedish Meatballs
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Category: Meat Dishes
Prep Time: Cook Time: Total Time:
Serves 6 comfortably
1 lb. lean ground beef
1 lb. ground pork
2 eggs
2/3 C. cracker crumbs
1 med. onion, chopped fine
1 tsp. mace
1 tsp. allspice
1/2 tsp. pepper
1 tsp. salt
1/4 tsp. sugar
1 C. half and half or light cream
Directions:
Mix the cracker crumbs with the cream and let soften. You can chop the onion finely, but I prefer grating mine. After the crumbs are softened, add the rest of the ingredients and mix well, (it will be a bit loose). Let the mixture sit for an hour in the refrigerator to firm up, then form small to medium sized meatballs. Brown the meatballs in 2 Tbs. of vegetable oil in heavy skillet, (you may have to brown them in batches, after which you can return them all back to the skillet to steam) . After the meatballs have browned, add 1/2 C. water, cover and let steam until done.
Serve with white cream gravy and boiled or mashed potatoes. We also have cooked petite peas and tomato aspic as sides. Yum!!
I've had these meatballs for Christmas Eve every year since I was a child. I learned to make them when I moved out from my parents' home and I've always fried the meatballs in oil and steamed them until about 5 years ago when I discovered that I could make the meatballs all at one time if I baked them on parchment papered cookie sheets in a 300 degree oven for 30 to 40 minutes. This saves me a lot of time on my feet Christmas Eve when I'm already exhausted! I've also discovered packaged white gravy mix, a big time saver!
Enjoy!!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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