Slow Baked Swedish Meatballs
|White bread slice||3 , crumbled|
|Instant minced onion||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Meat loaf mixture||2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Condensed beef broth||1 Can (10 oz)|
|Light cream||1 Cup (16 tbs)|
1. Combine the bread, onion, salt,
pepper, nutmeg and milk in a large bowl; let stand 10 minutes.
2. Stir in meat-loaf mixture until well blended; form into '36 balls. Brown in butter or margarine in a large skillet and place in a 10-cup baking dish.
3. Blend flour into drippings in pan; cook, stirring constantly, until bubbly. Stir in the beef broth and cream; continue cooking and stirring until sauce thickens and bubbles 3 minutes; pour over meatballs in baking dish; cover.
4. Bake in slow oven (325°) for 30 minutes.