Swedish meatballs - l. a. times

Swedish meatballs - l. a. times
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Swedish meatballs - l. a. times ingredients

  • L.A. TIMES FOOD SECTION 6/94
  • 3⁄4 lb Boneless beef, ground
  • 3⁄4 lb Boneless pork, ground
  • 1⁄2 c Bread crumbs
  • 1 c Milk
  • butter
  • 1 med Onion, minced
  • 2 Eggs
  • 1 t Salt
  • 1⁄2 t Pepper
  • 1⁄4 t Allspice
  • Ds Sugar
  • CREAM GRAVY
  • 3 T butter Or margarine
  • 3 T flour
  • 1 1⁄2 c Milk
  • 1 1⁄2 c Half-and-half
  • Salt, pepper
  • Ds Sugar
  • Brown cooking sauce or
  • Concentrated beef extract

Cooking Swedish meatballs - l. a. times

1. Combine beef and pork in large bowl.
2. Soak crumbs with milk in separate bowl.
3. Set aside.
4. Heat 2 tablespoons butter in skillet and add onion.
5. Sautei until onion is tender, but not browned.
6. Add onion to meat along with eggs, salt, pepper, allspice, sugar and soaked crumbs.
7. Mixi thoroughly but lightly.
8. Shape into small or medium sized balls.
9. Heat 2 tablespoons butter in skillet.
10. Add meatballs and brown on all sides, shaking pan occasionally.
11. Add meatballs to cream gravy and simmer over low heat 30 minutes.
12. Makes 6 entree or 12 appetizer servings.
13. Creami gravy: melt butter in saucepan, then stir in flour until smooth.
14. Gradually stir in milk, half and half, salt, pepper and sugar.
15. Bring to boil, stirring, until sauce is shiny.
16. Stiri in enough brown cooking sauce to make gravy light-brown in color, about 2 teaspoons to 1 tablespoon.
17. Each entree serving contains about: 440 calories; 783 mg sodium; 189 mg cholesterol; 30 grams fat; 17 grams carbohydrates; 25 grams protein; 0. 15 gram fiber.
18. Presented by: rose dosti, l. a.

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