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Mini Swedish Meatballs

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  Butter/Margarine 2 Teaspoon
  Minced onion 2 Tablespoon
  Mashed potatoes 1⁄2 Cup (8 tbs)
  Fine breadcrumbs 1⁄4 Cup (4 tbs)
  Lean ground chuck 1⁄2 Pound
  Whipping cream 3⁄4 Cup (12 tbs)
  Salt To Taste
  Egg 1 Small
  Nutmeg 1 Pinch
  Butter/Margarine 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Instant flour 1 Tablespoon

Melt butter and saute onion until pale gold.
Remove from heat.
Combine mashed potatoes, breadcrumbs, meat, 1/4 cup cream, salt, egg, nutmeg and sauteed onion.
Mix until light and well blended.
Shape mixture into 3/4-inch balls and chill.
When ready to cook, heat butter and oil in a large skillet.
Fry meatballs over medium heat, shaking the pan so that all sides are browned.
Keep warm.
Over high heat, sprinkle flour into the skillet juices, blend, and add remaining cream, stirring until mixture thickens slightly.
Pour over meatballs.
Serve hot.

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