Easy Sweedish Meat Balls
Yield
6 servingsPrep
10 minCook
45 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
or veal or pork |
|
| 1 | each |
onions
grated |
|
| ½ | cup |
bread crumbs
|
|
| 1 | dash |
salt and black pepper
to taste |
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 2 | large |
eggs
beaten |
|
| 4 | tablespoons |
butter
|
|
| 2 | cups |
stock
or consomme |
|
| 4 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
sherry
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
or veal or pork |
|
| 1 | each |
onions
grated |
|
| 118 | ml |
bread crumbs
|
|
| 1 | dash |
salt and black pepper
to taste |
*
|
| 5 | ml |
worcestershire sauce
|
|
| 2 | large |
eggs
beaten |
|
| 6E+1 | ml |
butter
|
|
| 473 | ml |
stock
or consomme |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
sherry
|
*
|
Directions
Mix first six ingredients, shape into small balls.
Brown in butter.
Add stock, cover skillet and simmer for 15 minutes.
Remove the meat balls, keep warm.
Thicken the gravy with the flour blended with a little cold water.
Cook 5 minutes, add sherry.
Reheat meat balls in gravy.
