Recipe Talk

Looking for this recipe from McCalls greatest reipe card collection.Thanks in advance

McCall's Great American Recipe Card Collection

DO AHEAD DISHES 22P

Swedish Meatballs

These Swedish Meatballs are famous for their delicate flavor and dilled cream sauce.

Next time you have a party, serve these meatballs on a buffet with pickled or creamed herring, smoked salmon, a selection of

cheeses such as blue cheese, gouda, an herb-flavored cream cream, and a homemade liver paté such as Paté Maison.

Serve with assorted crackers and breads and have several bottles of red and white wine on hand so that guests can choose their favorites.

INGREDIENTS

1/2 cup fresh white bread crumbs

1/4 cup milk

1/2 pound ground beef

1/4 pound ground veal

1/4 pound ground pork

1 egg, slightly beaten

3 tablespoons chopped onion

1-1/2 teaspoons salt

1/4 teaspoon white pepper

1/4 teaspoon ground allspice

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 beef bouillon cube

Boiling water

1/2 cup dairy sour cream

1 tablespoon snipped fresh dill or 2 teaspoons dried dillweed

Put bread crumbs and 1/4 cup milk in a small bowl. Stir with a fork and let stand at room temperature for 5 minutes so that the bread can absorb the milk. Put ground beef, veal and pork in a large bowl. Add eggs, onion, salt, pepper, allspice and soaked bread crumbs.

Toss meat mixture gently with a fork until thoroughly combined. Shape meat mixture into a loaf about 5 x 6 x 1-inch. Cut meat mixture into 30 equal-size pieces. Press together and shape each piece into round meatballs.

Put butter in a large skillet over moderate heat. Add meatballs, about 15 at a time, and cook 10 minutes, turning frequently, until meatballs are browned on all sides and cooked through. Remove meatballs as they are done and put in a large bowl.

When all meatballs are browned and cooked, remove skillet from heat. Add flour all at once to the drippings in the skillet, and stir with a wooden spoon until smooth. Add bouillon cube and 3/4 cup boiling water, stirring constantly as you add.

Return skillet to medium heat and bring flour mixture to a boil, stirring until bouillon cube dissolves and mixture is smooth. Add creram and 1/2 cup milk; bring to a simmer, stirring constantly, and cook 3 minutes or until sauce is thick and smooth.

Add meatballs to sauce in skillet; toss gently to coat well. Remove from heat. If desired, recipe can be made up to this point and refrigerated overnight. To serve, reheat over medium heat.

Transfer meatballs to serving dish; top with sauce and garnish with dill.

Serves 4 to 6

Swedish Meatballs

This old recipe sounds authentic, because gingersnaps are part of Sweden's culinary heritage. Gingersnaps make the meatballs tasty and stretch the meat. Serve them with noodles for dinner, plain as an hors d'oeuvre, or with lingonberry preserves. In a pinch, you can always substitute cranberry sauce.

20 (2-inch-size) gingersnaps, or 1 1/4 cups ground

1/2 cup milk

1 egg, slightly beaten

1 pound ground chuck

1/2 pound lean ground pork

1/4 cup finely chopped onion

1 teaspoon salt, or to taste

1/2 teaspoon pepper

1/4 teaspoon ground allspice

1/4 cup butter or margarine

1/4 cup all-purpose flour

1 1/2 cups water

2 beef bouillon cubes, crumbled

Parsley sprigs

With rolling pin or straight-sided glass, crush gingersnaps in clean plastic bag. Measure 1 1/4 cups. In large bowl, combine gingersnap crumbs with milk and egg. Add chuck, pork, onion, salt, pepper and allspice. Using hands, mix well to combine.

Refrigerate, covered, 1 hour.

With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter.

Preheat oven to 325 degrees.

In hot butter in large skillet, saute meatballs, just enough at one time to cover bottom of skillet, until browned all over. Remove to a 2-quart casserole as they brown.

Remove skillet from heat. Pour off drippings, reserving 1/4 cup, adding more butter if necessary. Stir flour smoothly into drippings. Gradually stir in 1 1/2 cups water. Add bouillon cubes. Bring mixture to boil, stirring constantly. Strain over meatballs.

Bake, covered, for 1 hour. Garnish with parsley sprigs. Serve with noodles, if desired. Makes 6 servings.

-- Adapted from "McCall's Introduction to Scandinavian Cooking."

Title: Swedish Meatballs
Keys: Main Swedish Sweden European Scandinavian Swedish
Yield: 8 Servings

Ingredients:

----------------- MEATBALLS: ----------------
5 tbl Butter or margarine
3 tbl Finely chopped onion
3/4 cup Light cream
3/4 cup Pk dry bread crumbs
1 1/2 lb Ground chuck
1/2 lb Ground pork
2 x Eggs, slightly beaten
2 tsp Salt
1/4 tsp Pepper
1/4 tsp Allspice
ds Cloves

----------------- SAUCE: ----------------
2 tbl Flour
1/2 cup Light cream
1 tsp Salt
ds Pepper
1/2 tsp Liquid gravy seasonings
Parsley sprigs

Method:
1. Make Meatballs: In 1 tb hot butter in skillet, saute onion 3 minutes, or until gloden.

2. In large bowl, combine cream, 3/4 cup water, and the bread crumbs. Add onion, ground meats, eggs, salt, pepper, allspice and cloves; toss lightly, to mix well.

3. With teaspoon, shape into 75 meatballs, about 3/4 inch in diameter.

4. In 2 tb hot butter in same skillet, saute meatballs, a few at a time, until browned on all sides. Add more butter as needed. Remove meatballs, and set aside.

5. Make Sauce: Remove all but 2 tb drippings from skillet. Stir in flour until smooth.

6. Gradually stir in cream and 1 1/2 cups water; bring to boiling, stirring. Add salt, pepper, and gravy seasoning.

7. Add meatballs; heat gently 5 minutes, or until heated through. Garnish with parsley.

*McCall's Cookbook Collection - World Wide Cooking*